Troisgros Ouches

“In the kitchen, the fewer the means there are, the stronger your expression. Nature is our inspiration – we need to feel its presence while creating. Maintaining a relationship of respect with the produce and the grower enables what is created to remain modest and wonderful.”

White milk and black truffle; roasted pigeon with red fruits and pickled blackberries; and snails with toasted cabbage and tamarind.

Chef César Troisgros is committed to serving menus that respect the seasons and use organic produce, which is bought directly from local farmers to keep them viable. This is why the menus he invents in collaboration with his father Michel change four times a year. He’s also committed to biodiversity by cultivating plants from threatened species in his garden. It’s fair to say that the Troisgros family is as passionate about art and architecture as they are about cooking – this is why they hired architect Patrick Bouchain to renovate and expand the Tuscan-style 1858 villa they moved their restaurant to.