Pierre Troisgros

Pierre Troisgros 3 September 1928 23 September 2020 was a French chef and restaurateur best known for his restaurant Frères Troisgros Pierre Troisgros and his brother continued their fathers restaurant Hôtel Moderne where they invented Escalope de saumon à loseille Troisgros or salmon with sorrel sauce which became their signature dish At the time of his death he had set a record by never losing his three Michelin stars once he was first awarded them Stephen Harris for the Telegraph described him the father of nouvelle cuisine His brother Jean Troisgros was two years older than him He and his brother received their first cooking lessons from their mother Pierre Troisgros and his brother completed an apprenticeship with renowned top chefs in Paris In Paris he refined his skills along with his brother at the restaurant Lucas Carton When they were called back to take over the family business in 1953 Pierre was in charge of cooking and Jean oversaw the sauces Their father oversaw service and the wine cellar Together with his brother he continued his fathers restaurant Hôtel Moderne In 1955 the country restaurant located in Roanne Loire AuvergneRhôneAlpes won its first Michelin star In 1957 the restaurant was renamed Les Frères Troisgros Within ten years it became the most popular restaurant in the region and soon it was one of the best known restaurants in France In 1965 the restaurant got its second star and in 1968 its third One of the inventors of nouvelle cuisine in the 1960s Paul Bocuse Alain Chapel Jean and Pierre Troisgros and Michel Guérard disrupted restaurant culture Breaking away from the longestablished rules of French haute cuisine the group pushed for food to look and taste more like the stuff its actually made from to be leaner and lighter and brighter The New York Times says the restaurants most famous dish was salmon with sorrel sauce saumon à loseille In the Troisgros kitchen the sauce was not thickened with starch but depended on wellreduced sauce ingredients and a touch of cream the dish was cooked in a nonstick pan noting that Mr Troisgros was among the first chefs to use one Troisgos stated at one point that invention of the Tefloncoated pan that made the dish possible He and his brother called their salmon dish Escalope de saumon à loseille Troisgros or salmon with sorrel sauce and it involved cooking the salmon for 15 seconds on each side in a nonstick pan The dish was initially received with hostility but when Robert Courtine of Le Monde called it an intelligent salmon it afterwards went on to become their signature dish In 1972 the brothers were awarded by critics of the Gault Millau with the title Best Restaurant in the World award About her visit in the 1970s Gael Greene wrote Brother Pierre in his tall white toque sat playing gin rummy in the middle of the dining room where the awed pilgrims left over from lunch still nibbled petit fours as we checked in Early in his career while visiting China he picked up what would later be called the tasting menu which he implemented in the restaurant in the 1970s Source Article Pierre Troisgros from Wikipedia in English licensed under CCBYSA 30