Restaurant Troisgros Le Bois sans feuilles

Where to Eat in France: 10 of the Best Chefs’ Homes Turned Restaurants (And Hotels)

"Set in Ouches and surrounded by orchards, fields, and permaculture gardens, this restaurant is centered on a vibrant cuisine that mirrors its natural setting. Cooking here is described as clear, simple, and harmonious, illustrated by a recent dish of pike perch lightly grilled and served with a leaf of chicory brushed with blackcurrant reduction and fresh currants, where the fish acts as a buffer between acidity and bitterness. The overall approach favors a restrained, balanced style that aims for the directness of “four chords” in a Rolling Stones hit, with the kitchen remaining the heart of the place." - Lanie Goodman

Thomas Keller on "Chef's Table: Legends"

"An enduring French institution that Keller cites as proof of fine dining’s longevity, this house spans four generations, began life as a buffet, and has maintained Three MICHELIN Stars for over 55 years." - Michael He

"In this nature-inspired interior designed by architect Patrick Bouchain, the glass-paned dining areas are arranged around an imposing century-old oak tree. In this setting, César carries on the family tradition with aplomb, with cuisine that bears the Troisgros hallmark more indelibly than ever. The dishes are original, punctuated with flashes of vegetable-based ingenuity and subtle hints of acidity and bitterness. Beautifully elevated ingredients; refined and adventurous dishes; a permaculture kitchen garden and lake – an exceptional restaurant in a setting that will take your breath away." - Michelin Inspector

‘The Zuni Cafe Cookbook’ Wants You to Pay Attention | Eater

"A three-Michelin-starred restaurant in Roanne, France, famed for the purity, simplicity, and unpretentiousness of its cooking. The brothers’ kitchen treated everyday food with the same seriousness as haute cuisine, emphasizing fresh, variable ingredients, precise technique, tasting at every stage, and doing right by fundamentals like a sharp knife and the correct pan. Hospitality in the household and hotel kitchen—exemplified by a humble but revelatory ham sandwich prepared for a late arrival—served as a formative education in how modest, well-made food can teach one to eat and cook, and it impressed upon visitors the idea that good cooking is artisanal and communal rather than theatrical." - Aimee Levitt

Review: Documentary ‘Menus-Plaisirs — Les Troisgros’ Is Worth Watching - Eater

"Nestled in the idyllic French countryside, Troisgros boasts a remarkable legacy spanning four generations, and since 1968 when it was under the direction of brothers Pierre and Jean Troisgros, it has maintained three Michelin stars — standing to beat the 55-year record held by Restaurant Paul Bocuse." - Elissa Suh