The Troisgros family are gastronomic aristocracy. They and their three Michelin star restaurant in Roanne, 'Le Bois sans Feuilles', were the subject of an epic 2023 film 'Menus-Plaisirs—Les Troisgros'. The current restaurant is run by the third and fourth generation of this dynasty of chefs, but it was brothers Jean and Pierre who first put Roanne on the gastronomic map with the opening of 'Les Frères Troisgros' in 1957. This book, first published in 1977 and part of Robert Laffont's series on the Great Chefs of France, captures them at the height of their powers. While many dishes are by no means simple, the book as a whole is described by one reviewer as "remarkably approachable" for a three Michelin star restaurant cookbook.

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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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