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Pierre Troisgros (3 September 1928 [1] – 23 September 2020) [2] was a French chef and restaurateur, best known for his restaurant Frères Troisgros. [3] Pierre Troisgros and his brother continued their father's restaurant Hôtel Moderne, [4] where they invented "Escalope de saumon à l’oseille Troisgros," or salmon with sorrel sauce, which became their signature dish. [5]
Pierre and Michel Troisgros, Les Petits Plats des Troisgros, Robert Laffont, coll. « Les recettes originales de… », 1985, 391 p. Jean-Bernard Naudin, Jean-Michel Charbonnier and Pierre Troisgros, Renoir. À la table d'un impressionniste, Éditions du Chêne, coll. « À la table de… », 1994, 191 p.
Menus-Plaisirs – Les Troisgros (lit. ' Lesser pleasures: [a] The Troisgros [family] '; French: [məny pleziʁ le tʁwaɡʁo]) is a 2023 French documentary film written and directed by Frederick Wiseman. It premiered out of competition at the 80th edition of the Venice Film Festival.
The former, Michel Troigros, is a celebrated culinary iconoclast who has already taken the restaurant far from the vision of his own father Pierre — a pioneer of the midcentury nouvelle cuisine ...
The American nonfiction master's 44th feature documentary brings us inside one of France's most celebrated culinary dynasties, the Troisgros family.
La Maison Troisgros is a Michelin Guide three-starred restaurant, named "Le Bois sans Feuilles" in Roanne, France northwest of the city of Lyon. Head chef, Michel Troisgros of the Troisgros family , runs the hotel-restaurant along with his wife, Marie-Pierre.
The modern usage is variously attributed to authors Henri Gault, Christian Millau, and André Gayot, [3] [4] who used nouvelle cuisine to describe the cooking of Paul Bocuse, [5] Alain Chapel, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé, and Raymond Oliver, many of whom were once students of Fernand Point. [6]
[5] In the 1960s, along with Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, "Guérard was a nouvelle cuisine pioneer who... disrupted restaurant culture... Breaking away from the long-established rules of French haute cuisine , the group pushed for food to look and taste more like the stuff it’s actually made from, to be leaner and ...