Published in French as Cuisiniers à Roanne, and translated by Caroline Contran, the Troisgros brothers deliver here, with clear explanation, the recipes that have made them famous. They combine the classic foundations of French cuisine with modern and creative cooking, closely linked to the land and the seasons.

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Recommended by

Charles Michel

Chef and Food Researcher

Seminal techniques and recipes. Suggesting cooking an escalope of salmon 'only 40 seconds on one side' and serve on a very hot plate (the fish was still cooking when arriving to the table) was something revolutionary at that time. Saumon à l'oseille is one of the greatest recipes of Nouvelle Cuisine, in so many ways.

David Gelb

Creator, Executive Producer, Director