Aug 2, '06

Maison Troisgros – The Genius of Troisgros

This French culinary temple is located in a remote city with little interest, so only true Michel Troisgros (3 stars Michelin of course!) cooking worshipers will find the restaurant. Michel Troisgros, the third generation of the legendary Troisgros chefs’ family, is a real artist who creates and invents the third-millennium dishes.

It’s my second time in this extraordinary restaurant (last time I was in winter of 2003) as well as in this amazing Japanese style hotel (Relais§Châteaux). The dinner yesterday was real happiness that any gastronomy lover should experience at least once per life.

The images of the dishes :

Amuse bouche
Amuse bouche. “All rose” mackerel (mackerel pieces in rose jelly)
Carpaccio of raw John-Dory
Carpaccio of raw John-Dory, sweet aubergine § “capucine” capers
foie gras and dry cèpes
“Bain-marie” of foie gras § dry cèpes
sea bass and shellfish with parsley
“Croustillant ” of sea -bass § shellfish with parsley
Lobster casserole
Lobster casserole with caramelized juice § Granny apple
Fillet of beef
Fillet of beef with coarsly ground pepper and ginger, lacquered with a meat glaze
“Nage” of bitter cherries ,basil ice cream
White and Yellow peach
White and Yellow peach,”blanc-manger”, celery sorbet
Green peas and wild strawberries tartelette
Green peas and wild strawberries tartelette

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