Restaurant - Brasserie, in Roanne

Le Central restaurant, located in Roanne, was the first step aside taken by Michel and Marie-Pierre Troisgros in the mid-90s. While the restaurant's regulars were once attached to a form of continuity, those of today appreciate its ability to renew itself, as well as its history and cosmopolitan character. The Troisgros family offers a home-style cuisine that's both inventive and authentic.

Restaurant atmosphere

Housed in an old hotel dating back to the 1920s, the establishment has never stopped reinventing itself in order to be ahead of its time. All the Troisgros souls are represented here. Inspired by their many travels, it was one of the first of its kind to offer an open kitchen, like a stage on which dishes are prepared on the spot. Pierre Boucaud, formerly chef de rang at the old Maison Troisgros, is the manager. Loyal and discreet, he ensures the fluidity and a warm welcome, characteristic of this place where many clients know each other. As for chef Grégoire Antoine, he heads up a very young brigade, whose good spirit and vitality radiate throughout the restaurant.

Practical information
  • Restaurant located in Roanne, opposite the railway station
  • Closed: Sunday & Monday all day, Thursday evening.
  • Annual closure: 3 weeks in August, 10 days at Christmas and one week in May.


Le Central’s chef has free access to Troisgros’ secret gourmet archives. On Friday, market day, he informs César Troisgros of his ideas. Together, they fine-tune his proposals down to the smallest detail, agree on the final touch, then re-evaluate the next day. Le Central has a wide range of products that so many others don’t have, and an unrivalled skill set and eye for detail. Every week, one of the items on the menu varies – starters/desserts, main courses, then all three – until the entire menu is renewed in three-week cycles. However, there are a handful of absolute essentials, such as the chocolate dariole, which is so popular that it’s impossible to remove from the menu. The limited character of supplies and harvests stimulate creativity, so there’s no monotony. Central’s cuisine is straight to the point, clear and efficient, just like the many executives who frequently visit this address. And if ever time is short, you’re invited to relax and enjoy the generous amuse-bouche or the traditional broth, served hot or cold, depending on the season, which sets the scene for the meal to come.


Cabinet of curiosities

As soon as you enter, ‘Le Central’ welcomes you to an enticing cabinet of curiosities. Initiated by Marie-Pierre Troisgros, this delicatessen is both the cupboard and the belly of the house. Its shelves are filled with the delights of travel, as well as those from the neighborhood. They’re brimming with court-bouillons, tomato sauces, exceptional fish soups, and other delicacies to share and enjoy. There’s Italy, with its red rice grown in Piedmont…; Then there is Spain, with its vinegar, crackers and canned goods. Le Central is a treasure trove of gifts, a little taste of Troisgros to be savored now, bought as a present or to take home!

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