By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

About Relais & Châteaux
Discover gourmet restaurant and luxury hotels all around the world.
Discover all our Chefs
Relais & Châteaux Chef

Michel Troisgros

Relais & Châteaux Chef

Michel Troisgros
Member Relais & Châteaux from 1966
Place de la Gare
42300 Roanne



10 rooms: 330-440 EUR s.i.
5 suites: 520-650 EUR s.i.



Menus 100 EUR s.i. (week lunch), 175-220 EUR s.i. Carte 185 EUR s.i.

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included


From a tiny child, I have always moved to the rhythm of a kitchen. I started hotel management school at Grenoble, and then furthered my training alongside Alain Chapel, Roger Vergé, Frédy Girardet, Michel Guérard, Pierre Wynants, Alice Waters, Michel Bourdin at the Connaught: the perfect career path and also one with a huge amount of variety. The premature death of my uncle Jean, was what brought my wife, Marie-Pierre, and me back to Roanne. We were somewhat happy go lucky but we did manage to win over our customers who had wondered whether the restaurant had a future. In 1996, we opened Le Central, more of a café-grocery. Then, in 2008, we opened La Colline du Colombier, a dream farm in the countryside. My cuisine is minimalist, with no flounces, sometimes playful and I always strive for balance in my respect for flavours. These flavours are precise and bright as I use acidity to effect. And I allow myself absolute freedom when it comes to seasoning.

What is your Chef’s secret to preparing your star ingredient?

While I like all Auvergne cheeses as they are, with a good sourdough bread, I do cook them sometimes. For example, I make a composition with scraps of Fourme de Montbrison, quartered pears and crushed hazelnuts, plus a drop of oil. I also like to combine hot creamed corn with little cubes of Comté (the size, one centimeter to a side, is important) and minced celery.


How do you go about selecting your ingredients?

I also rely on Hervé Mons, who is both a longtime supplier and a friend. Every day he offers us the Auvergne cheeses that he thinks are at their peak ripeness. It only takes a few minutes to deliver them from his cellar near Roanne to our restaurant. Interestingly, his cellar is set up in a former railroad tunnel. I have practically no stock at the restaurant, but I do have an ideal space for storing cheese under proper conditions – Hervé helped me design it.


Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges