Our cooking
If comparing styles of cuisine over the decades has any meaning, there is a running theme in the food produced by the Troisgros: the taste for clarity and simplicity that seems to be a family trait. This is no doubt due, beyond the generations, to the principles that Jean-Baptiste instilled in his sons and in those who worked with him. Simple does not mean lacking in originality or in research, but for the Troisgros these should never give way to over-intellectual food or to flights of fancy. To obtain this clarity in the plate, the chefs draw on certain techniques, such as the use of acidic flavors, a particular favorite of Michel who brightens his dishes with them in a thousand and one ways. They also have a penchant for minimalism, which masks the technical aspects of a dish but does not detract from the idea behind it, specifically the sense of the times that the entire family shares, and which is demonstrated by Marie-Pierre and Michel’s involvement in the contemporary art scene.
The arrival of Cesar alongside his father has already changed the trajectory of this kitchen. Now Leo can do the same : other sources of inspiration enter the scene to detach the different shots of the composition. The cuisine’s characteristic acidity is now often paired with heat, bringing a Hispanic or Latino influence to the existing Italian slant. As the kitchen staff grows more international, they are sharing new flavors and techniques that make their way into the dishes. The fact that Ouches is closer to nature and its rural setting will no doubt lead this cuisine towards other new horizons, especially as César’s time in California has given him an appetite for adventure.






