Luxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLuxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoTroisgros centres on Le Bois sans Feuilles, a three-Michelin-star restaurant led by the fourth-generation family chef, alongside a kitchen workshop where products are transformed. The family philosophy emphasises simplicity and respect for ingredient quality, a tradition established by founders Jean-Baptiste and Marie Troisgros in 1930.
Check availability Official websiteLe Bois sans Feuilles has held three Michelin stars since 1968 and operates as part of the broader Troisgros property. The current chef is César Troisgros, a member of the fourth generation of the family. The restaurant reflects the family's culinary heritage dating back to Jean-Baptiste and Marie Troisgros, who established their first restaurant in Roanne in 1930 and renamed it Hôtel Moderne in 1935.
The kitchen includes a dedicated workshop where products are transformed into dishes. The menu features dishes such as blue cheese omelette soufflé, frogs legs with ginger, steak tartare, and chocolate flan, representative of the restaurant's approach to French cuisine.
The kitchen's philosophy is guided by simplicity in cooking and genuine respect for ingredients. The founders were entirely self-taught and rejected the practice of hiding flavour under heavy sauces or decoration. This principle of sincere and true cuisine has been preserved through generations and remains central to Le Bois sans Feuilles' identity.
Beyond the hotel restaurant, the family operates Le Central, a café-deli located in the centre of Roanne town. It serves as a meeting place offering bistro fare including the same signature dishes found in the restaurant tradition—blue cheese omelette soufflé, frogs legs with ginger, steak tartare, and chocolate flan.
Le Bois sans Feuilles has held three Michelin stars since 1968.
César Troisgros, born in 1986, is the fourth-generation family member leading the kitchen. He represents the continuation of culinary tradition established by his great-grandparents Jean-Baptiste and Marie Troisgros in 1930.
The restaurant specialises in French cuisine guided by simplicity and respect for ingredient quality. The menu includes dishes such as blue cheese omelette soufflé, frogs legs with ginger, steak tartare, and chocolate flan.
Yes. The family also operates Le Central, a café-deli in Roanne town centre that serves bistro fare in a casual setting.
The Troisgros family has operated restaurants since 1930, when Jean-Baptiste and Marie Troisgros established their first establishment in Roanne. The current generation is the fourth.
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Sources: relaischateaux.com · en.wikipedia.org
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