How are the great chefs reacting to these challenging times? While honoring stay-at-home orders, they’re literally bubbling with ideas for the “after-times.” French food writer François Simon has gathered their thoughts and feelings.
Troisgros. It means a fabled family, a peerless restaurant, 50 years of three Michelin stars. And, in recent months, a tremendous risk that has paid off beautifully: reinventing a legend in the countryside, a few miles from Roanne.
Chef César Troisgros talks about tripe, a product of the Charolais terroir in which Maison Troisgros is located, and more particularly about the part called the honeycomb. He wants to modernize this almost forgotten product by transposing it into new ways of cooking.
It’s undoubtedly one of the most enticing risks ever taken by such a legendary restaurant. Leaving Roanne and its station to relaunch with a new generation at the helm deep in the countryside and with so many new ideas...