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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.
The following is a list of notable deaths in September 2020.. Entries for each day are listed alphabetically by surname. A typical entry lists information in the following sequence:
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[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 ...
It’s the quiet that strikes you in “Menus-Plaisirs — Les Troisgros,” a documentary rejoinder to every image of cacophonous haute cuisine environments — complete with clattering pans ...
Former restaurant of Alain Chapel in Mionnay. In the 1960s, Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, and Michel Guérard "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 lighter and brighter."