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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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Troisgros

42155 OUCHES
18/20
 Prestige Restaurant
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© Félix Ledru
© Félix Ledru
© Félix Ledru
26 PHOTOS
Chef César Troisgros
Cooking Gastronomic | specialty
Services Accomodation | Children's menu | For people with disabilities | Pets allowed | Private parking | Valet parking
Price Indicative price per person (excl. drinks)
150€ à 570€
Gault&Millau's review
18/20
Prestige Restaurant If there's no point in reviving a quarrel between the Ancients and the Moderns, between those who preferred the period "opposite the station" and those who swear by this magnificent country residence, it's quite simply because the spirit of this family is so powerful in the history of French and world gastronomy that, even in a caboulot lost in the depths of a soulless suburb, "going to Troisgros" is bound to remain an unforgettable moment. In this magnificent room, entirely glazed and organized in a U-shape around a hundred-year-old oak tree, a perfectly orchestrated ballet unfolds (even if, on certain evenings, it's not impossible for the service to be set a little too much on "automatic pilot" mode), as comfortable with the small Asian family who are also hotel guests as with the amazed neophytes. At the start of the service, Michel Troisgros takes the time to chat with each table, before César, master of the ovens, delivers a dozen or so dishes, most of them of the highest standard, with perfect preparation and cooking, paying homage to nature and the seasons: a beautiful starter featuring crayfish, oyster mushrooms, gariguette strawberries and a strawberry sauce, followed by the famous "plins", the folded rice sheets that are now one of the house's trademarks, filled with sorrel, Greek yogurt and grilled pork, shiitake and pig consommé, sorrel and spinach (a dish that literally sweeps you off your feet and is definitely worth five toques) before a Challans duck with kohlrabi, gomasio seaweed, ginger and spices, candied orange and duck sauce and black buckwheat... High-quality desserts too, including a lovely chartreuse in ice cream, dry meringue, blackcurrant and crushed pistachio. Huge cellar, with an interest in small Roannais estates as well as the very best labels and prices from the very best houses.
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Plan
Address 728 Route de Villerest
42155 Ouches
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People
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César Troisgros Chef
Created with Fabric.js 5.2.4 César Troisgros Chef
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Romain Puybareau Pastry Chef
Created with Fabric.js 5.2.4 Romain Puybareau Pastry Chef
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Jean-Philippe Tacail Chef de service
Created with Fabric.js 5.2.4 Jean-Philippe Tacail Chef de service
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Patrice Laurent Chef de service
Created with Fabric.js 5.2.4 Patrice Laurent Chef de service
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Haik Manoukian Head sommelier
Created with Fabric.js 5.2.4 Haik Manoukian Head sommelier

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