Inventing Cuisine – Michel Troisgros

The ‘INVENTING CUISINE’ series proposes documentary portraits films of some uncommon artists: great French chefs whom keep on inventing and re-inventing today’s cuisine. Beyond their style differences, this series makes us a privileged witness to their art. An art that does way more than just to look at the world, it eats it all up!

Well before many chefs of his generation, Michel Troisgros hit on culinary practice and culture which today lie at the heart of world gastronomy. Refusing to bend to fashion, his cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste’s meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy.

A keen traveller, Michel’s style of cuisine is a convergence of many influences. From his father, he learned the techniques and flavours of vinegars, wines, hot mustards, wasabi and the magic of spices. From his grandmother Anna comes the simplicity of Italian cooking, the taste of tomato sauce, the love of lemon and citrus fruits in general. These flavours are very apparent in the cuisine associated with both Japan and Italy, and are to be found in many dishes including : “La Dentelle de Saint-Pierre, shisso et yuzu”, “Les Cèpes croustillants à la Saltimbocca”, “Les Sardines marinées à l’aigre”, “La Vapeur de bar au riz “Koshi-Hikari”, “La Gaufre croquante et à la pêche sanguine”.