“As a teenager, I wondered what I truly loved. Passionate about music — I played guitar and drums — I thought of becoming a sound engineer. But seeing how fulfilled my parents were, I realized their profession wasn’t so bad after all! Another path opened before me, and I chose to follow it.”
“Rather than a calling, it was more like a passion that grew over time — through work, encounters, and fulfillment.”
“During my training, I interned in several major establishments known for their strong human values, such as Michel Rostang’s in Paris. I wanted to find the spirit of hospitality I knew from my family, while also exploring new horizons.
My journey took me to El Celler de Can Roca in Girona, run by the Roca brothers. After that, my uncle Claude, who has a restaurant in Brazil, advised me to go see Chef Thomas Keller in the Napa Valley, the wine region north of San Francisco, where I discovered an exceptional, rigorous, and deeply creative environment. I learned immensely from that multicultural Californian culture open to the Pacific, Asia, South America, and Mexico.”
“I returned to France for Christmas 2010, planning to move to Japan for a year. In March 2011, the day before my departure, the Fukushima disaster forced me to postpone my project… A position awaited me in Roanne next to my father. I started as a chef de partie and became sous-chef in 2012. At the time, I didn’t imagine staying ten years, but little by little, the path became clear.”
“With the Ouches project, my outlook changed. I embraced my parents’ vision: you must not fear change. Their confidence gave me confidence. I felt entrusted with a greater, family-driven mission — a new energy that allowed me to grow.”
“My father and I designed the kitchens: spacious, open, free of walls or barriers. A place that encourages fluidity, performance, and conviviality. They face west, opening onto the landscape, bathed in extraordinary late-afternoon light.”
“When we purchased the estate, we discovered a neglected garden and orchard. We improved it gradually, then worked with a market gardener during the year of opening. We shaped the soil, brought life back into it. I immersed myself in permaculture, visited the Bec Hellouin farm, and found inspiration in the film Tomorrow.”
“Step by step, the vegetable garden grew — along with a deepened awareness of responsible agriculture. Transforming it toward permaculture was the right choice. Nature now plays an essential role in our work. It shapes our cuisine, and our guests feel it too.”
“We also preserve our economic and human ecosystem. Everyone has their profession. Our garden is not meant to replace our growers, but to complement them — to create products found nowhere else.”
“I see many parallels between music and cooking: imagination, composition, craftsmanship. The need to repeat and refine, to share a creation that people want to experience again — like a song you replay because you love it and understand it.
A meal should make you want to start over.”
“I leave room for instinct. Never perform the same score twice. Structure exists, but improvisation brings it to life.”
“I don’t think in terms of signature dishes but of a signature style. My cuisine comes from observation and listening. Taste always comes before showmanship. I aim for clarity, precision, and emotion. Each plate should be readable, letting the ingredient speak for itself.
This philosophy extends to the wine list, crafted with our head sommelier Haik Manoukian: an echo of the cuisine — guided by emotion and discovery.”
“The pleasure of the table also lies in hospitality, a value I share deeply with my parents: making people happy with kindness, offering simple and sincere moments.”
“Following my grandfather Pierre and my father Michel, receiving the title Chef of the Year 2026 from Gault & Millau is an honor I accept with both pride and humility. It celebrates our family’s work and our teams — our history, but also our momentum.”
“Today, leading Maison Troisgros, I strive to embody continuity while expressing my own voice. I move forward always with the desire to reinvent.”
