Pierre Troisgros, born in the commune of Chalon-sur-Saône on 3 of September of 1928 and died the victim of a heart attack on the 23 of September of 2020, was a Chef French has become known recognized as the master of the masters of French cuisine and worldwide.
Chef Pierre Troisgros, one of the most important French chefs in the world’s gastronomy, is an example for generations of cooks for his free mentality, cheerful way of being, and immense creativity.
He was a pioneer and despised the French service by removing the dishes from the tables and launching the practice of plating. Serve already-assembled dishes in the kitchen.
He always made a highly creative presentation of dishes, full of flavor and firm lines of simplicity.
“The chef must take care of everything, from beginning to end. It must also be up to him to assemble the dish”. – Pierre Troisgros.
A Brief Family History
Pierre Troisgros is the father of Claude Troisgros, a famous chef and TV presenter who started his career in Brazil at the Sofitel hotel in the city of Rio de Janeiro.
“Dad raised us with love, wisdom, and generosity. He was an exemplary father .” Claude Troisgros’ description of the father and great teacher and supporter of his career.
Pierre Troisgros’ kitchen is a family heritage filled with expert cooks.
His father, Jean Baptiste, was the first chef to combine fish with red wine in their recipes. Her mother Marie, in 1930, opened a restaurant and inn located at Proxim the Gare de Roanne.
In the early 1950s, he and his brother Jean re christened the hotel family with the name Hotel Les Frères Troisgros, and ten years later, the restaurant had become not the most popular in the area and soon one of the most popular d and all to France.
A restaurant that has become a gastronomic reference by being one of the few restaurants in the world that has maintained the top rating in the Michelin Guide, the three stars, for over four decades and with branches in Japan and Russia.
Being the first star in 1955, the second in 1965, and the third in 1968, Christian Millau qualified it as “the best restaurant in the world”, whose nomination was shared by the Zagat guide in 2007.
The house, where the façade is green and pink, reference to the salmon of the river Loire and Saone waters alludes to temper the region, who made his name worldwide with the home of good food in the hands d brothers Pierre and Jean Troisgros.
Whose command passed to his son Michel Troisgros, Claude’s younger brother, who now works with his son César, the worthy representative of the fourth generation of the Troisgros, in a new family restaurant in the countryside in the town of Ouches, about ten kilometers away of Roanne.
In 1995, his wife Marie and his son Michel opened the Center as an opportunity to realize their ideas in a global project.
The Center is currently a cafe-restaurant, grocery store, with sober decoration with Elegant Crone of an old hotel of the 1920s is a point of encounter for the regulars cozy trendy, as indicated by the high rate of return.
Significantly, the frequent changes in the menu offer a concise and light cuisine that combines homemade inspirations and memories of village ns, according to the seasons.
The following year, Pierre retired and managed a member project of this global project: The Site Maison Troisgros.
The project, which also includes other projects on French soil:
- Refined hotel in Troisgros and 3-star restaurant and Ouches – La Grande Maison in the heart of a beautiful landscape ;
- Epicerie Central Restaurant in Roane – A modern restaurant – grocer in front of the station ;
- Pousada La Collinne Du Colombier and inns in Iquerande – An inn in the form of inns and cadeles to contemplate it;
Pierre Troisgros Relevant Contribution to World Cuisine
Pierre Troisgros is the master of French and world gastronomy in the company of Paul Bocuse, another genius Chef of French cuisine. They trained at Crillon and Lucas Carton in Paris, where they became great friends.
Roger Vergé and Alain Chapel created the Nouvelle Cuisine In the 1970s, which was a movement that made true modernist revolutions in the, until then, concepts of French cuisine and international gastronomy.
A new cuisine that, despite keeping its roots in classic French cuisine, influenced by technical advances in its preparation, brought, as a rule, lighter dishes from fresh seasonal ingredients, with a reduction in heavy and less buttery sauces.
It comes into smaller portions because of the difficulty in presenting a work of art on large white plates.
A gastronomic movement that revolutionized the “haute cuisine” and contributed to the aesthetic and nutritional values in modern gastronomy nowadays, more than 50 years after this emergence, its precepts remain high not only in France but in world cuisine.
“From 1962 onwards, the brothers made people talk about themselves by imagining the famous salmon with sorrel—first manifestations of what would become the New Cuisine.” – Maison Troisgros website.
The salmon with sorrel of Pierre Troisgros teach the world to eat fish for a bass technique of cooking Nouvelle Cuisine.
But the way was difficult in the beginning. The recipe was rejected by customers who asked for a more cooked salmon.
“The customers used to return the dish and say: “learn your craft and cook the fish right” – Pierre Troisgros – Series Chef’s Table, Netflix.
However, over time, consumers have learned to eat the fish. Nowadays, it is common for customers to refuse the dish because it is overcooked.
The salmon with sorrel by Pierre Troisgros
According to reports from friends and family, revenue was much more to Pierre’s enormous creative capacity than by chance when faced with salmon and sorrel with a basket in the kitchen.
Soon after, having returned from a trip, he had made with his brother Jean to the Basque Country in 1960, where they tasted the rare salmon with flattens technique.
The dish that revolutionized performances so far in force, with the fish over made from the sour cream sauce, shallots, bulbous plant of Allium, onions, garlic, onions, and leeks, originally from Asia often used in cooking French, and white wine, and of course, green leaves that bring a certain acidity to the palate.
“We decided to just roast the salmon for a few seconds in the pan, keeping it soft and fresh, with a light and innovative sauce” – Pierre Troisgros.
The dish that has become iconic to survive the time perfectly sums up the feeling of being in front of the dish balanced and beautiful to see and enjoy eating.
The recipe created in the 50s became a classic restaurant Maison Troisgros who broke prejudices reveals ing the soul of its ingredients.
“At last a smart salmon” . – Crític of the French Le Monde .
The salmon with sorrel recipe by Pierre Troisgros
The salmon with Azedinha or salmon à l’oiselle a plate is straightforward to be made but full of complex flavors :
- 04 salmon scallop 160 grams ( Slice are fine are small and are the thickest part of the fillet cut are transverse) ;
- Salt and pepper to taste ;
- 250 ml of dry white wine (Sauce) ;
- 125 ml of Martini dry (Sauce) ;
- 2 chopped red onions (Sauce) ;
- 375 ml sour cream (Sauce) ;
- 1 spoon of butter (Sauce) ;
- S CCU 1 lemon (sauce) ;
- Salt and pepper to taste (Sauce) ;
- Sorrel leaves to taste ;
An optional plate of his son Claude Troisgros
- 12 very fresh asparagus ;
- 1 spoon of butter ;
- Salt and ground black pepper to taste ;
Start with preparing the sauce
In a saucepan, place the red onion in white wine and dry martini to reduce.
When the mixture is completely reduced, add the cream
So, after the mixture is reduced to 1/4, add the butter, the sorrel, and the lemon juice, add salt and pepper to taste.
Turn off the heat and set it aside.
Prepare the trim then
In another pan, boil the saltwater enough to cover the asparagus.
Place the asparagus in this boiling water and cook for 2 minutes.
Remove the asparagus from the pan in an icy water bath.
Dry the asparagus, season with the spoon of butter, salt, and ground black pepper to taste, and lightly rub it in a skillet.
Now it’s time to prepare air salmon
Place the salmon escalopes on a board et Emper and with salt and pepper to taste.
Place a non-stick skillet to heat.
When hot, place the seasoned salmon scallops and grill for a very short time until the salmon is translucent and almost raw inside.
It’s just a scare on each side of the pieces.
Remove the escalopes from the pan and set them aside in a warm place.
Set aside four undecorated white dishes to keep the tradition of Nouvelle Cuisine.
Drizzle them with the sauce.
Then, put 03 asparagus in the middle of each plate and place the s escalope s salmon above.
And, to finish, sprinkle the sorrel leaves to taste.
Serve it hot.