Troisgros - I’ve had four meals at Troisgros over the last year and a half and I have come to know Michel Troisgros’ cuisine fairly well. It isn’t the best cuisine in France, nor is Michel anywhere the chef that Bras, Gagnaire, Passard, and Pacaud are. But there is a long-held tradition of pleasing their customers that the Troisgros family has adhered to for the last 40 years, and in my opinion that's what sets this restaurant apart. Somehow Michel Troisgros has been able to combine his passion for serving his “cuisine acidulee” with an ability to please his customers. At a recent meal composed of a seven-course tasting menu, five courses easily passed the three-star threshold, including chestnut “snowflakes” with truffles, oysters and cumin wrapped in sorrel leaves, and frogs’ legs with thinly sliced cauliflower. The place evokes the spirit of three-star dining in the least pretentious way imaginable. Phenomenal wine list that is very well priced. I would stay there for a week if I could. A+
Sweetbreads with Endives, Grapes, Mustard, Capers, Citrus, and Thinly Sliced Lemon from Michel Troisgros
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