Thomas Troisgros is the fourth generation of the world famous Troisgros family. His great grandfather and grandmother, Jean-Baptiste Troisgros and Marie Troisgros,bought the Hôtel-Restaurant des Platanes in Roanne, France, in 1930.
In the late '50s and throughout the '60s the restaurant became one of the foundations of the nouvelle cuisine movement that swept through France, driven by the likes of Paul Bocuse and Thomas’s great uncle and grandfather, Jean and Pierre, aka The Troisgros Brothers.
In 1955 the restaurant received its first Michelin star, in 1965 it claimed a second, and in 1968 a third, which it still holds to this day. It's the only restaurant in the world to hold three Michelin stars for 52 years. During the period of The Troisgros Brothers, Maison Troisgros was responsible for numerous inventions and innovations that are still widely used in kitchens today: the non-stick pan, the fish spoon, tasting menus and, of course, their now-legendary salmon with sorrel dish.
Thomas was raised in Brazil, by his father Claude Troisgroswho, after a chance offer one day, moved to Latin America where he impacted Brazilian gastronomy and moved the family line away from France.
In this intimate podcast Thomas tells the story of growing up with Paul Bocuse as an uncle, the recent loss of his grandfather - who he describes as a Jedi kitchen master - and finding his own way in the world of gastronomy. This is what it’s like to inherit food history and all the pressure and privilege that comes with it…
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Thomas Keller currently holds seven Michelin stars, making him the most decorated chef in the United States. His Bay Area restaurant, The French Laundry, has held three Michelin stars since 2007, while its New York counterpart, Per Se, has held a further three stars since 2005.