Pierre Troisgros

Pierre Troisgros was a French chef and restaurateur, best known for his restaurant Frères Troisgros. Pierre Troisgros and his brother continued their father Jean-Baptiste Troisgros's restaurant Hôtel Moderne, where they invented "Escalope de saumon à l’oseille 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."

Country

France

Category

Chefs

Type

Chef

Status

deceased

Dates

Lived 1928 to 2020 · aged 92

Written about in

6 languages