Pierre Troisgros

Pierre Troisgros (1928–2020) was a French chef who, with his brother Jean, transformed the family restaurant in Roanne into Frères Troisgros (later Maison Troisgros), earning one Michelin star in 1955, a second in 1965, and a third in 1968 that it has retained for over 50 years. A pioneer of nouvelle cuisine alongside Paul Bocuse and others, he created the iconic Escalope de saumon à l’oseille (salmon with sorrel sauce) in 1962 or 1963 using a nonstick pan for precise cooking. He trained at prestigious establishments including Lucas Carton in Paris and Fernand Point in Vienne before taking over the family business in the early 1950s.