César TROISGROS

Chef : 1 restaurant A worthy heir to the Troisgros brothers, César Troisgros continues the family legacy while instilling sustainable gastronomy at his restaurant in Ouches. This is his story.

Presentation

César Troisgros is the fourth generation of restaurateurs in the Troisgros family. The story began in 1930 in Roanne (Loire), when Jean-Baptiste and Marie Troisgros took over the Hôtel des Platanes, opposite the railway station. They were later joined by their children, Jean and Pierre, followed by the latter's son Michel and his wife Marie-Pierre. César (accompanied by his brother Léo and sister Marion) represents the latest generation. A drum and guitar player, he was initially tempted to become a sound engineer, but his family's success in the kitchen convinced him to take his place behind the stove.

Training around the world

From 2004 to 2007, he trained at the Institut Paul Bocuse, then at Michel Rostang in Paris, and finally at El Celler de Can Roca, owned by the Roca brothers in Catalonia. In 2009, his uncle's advice and his desire to discover the United States led him to Thomas Keller's The French Laundry in Napa Valley. There, he discovered the methodical organization and abundant creativity of Californian haute cuisine.

A stint with Claude Troisgros in Rio de Janeiro, Brazil, and he's back in France. Just as he was about to take off for Japan, the Fukushina earthquake forced him to postpone his plans. He returned to the family home as chef de partie. The following year, 2012, he became sous-chef.

The Maison Troisgros in Ouches

An ambitious project gradually took shape: moving the establishment to Ouches. It came to life when the Domaine des Ormes was acquired by Marie-Pierre and Michel Troisgros in 2014. César was heavily involved: alongside his father, he steered the project and designed the future open kitchen, without partitions and bathed in light.

2017 saw the opening of this Relais et Châteaux hotel and its gourmet restaurant. In 2023, César takes over the reins of the Le Bois sans feuilles kitchens, where he offers committed, sustainable and reasoned 4-toque (18/20) gastronomy.

As for the historic Roanne site, it has been renamed Le Central. At the helm: Grégoire Antoine, who was awarded the " Tradition d'aujourd'hui " distinction by Gault&Millau 2024.

Biography & Awards

1986 born in Roanne (Loire)

2007 internship with Michel Rostang, Paris

2008 training at El Celler de Can Roca in Girona, run by the Roca brothers in Catalonia

2009 The French Laundy, in Napa Valley, USA, with Chef Thomas Keller

2017 maison Troisgros moves from Place de la Gare to Ouches, a few kilometers from Roanne

2023 Chef, Le Bois sans feuilles restaurant, Ouches