Pierre Troisgros

Pierre Troisgros (3 September 1928 – 23 September 2020) was a French chef and restaurateur, best known for his restaurant Frères Troisgros. Pierre Troisgros and his brother continued their father's restaurant Hôtel Moderne, where they invented "Escalope de saumon à l’oseille Troisgros," or salmon with sorrel sauce, which became their signature dish. At the time of his death, he had set a record by never losing his three Michelin stars once he was first awarded them. Stephen Harris for the Telegraph described him "the father of nouvelle cuisine."

His brother Jean Troisgros was two years older than him. He and his brother received their first cooking lessons from their mother. Pierre Troisgros and his brother completed an apprenticeship with renowned top chefs in Paris. In Paris, he refined his skills along with his brother at the restaurant Lucas Carton.

When they were called back to take over the family business in 1953, Pierre was in charge of cooking, and Jean oversaw the sauces. Their father oversaw service and the wine cellar. Together with his brother, he continued his father's restaurant Hôtel Moderne. In 1955, the country restaurant located in Roanne (Loire, Auvergne-Rhône-Alpes), won its first Michelin star. In 1957, the restaurant was renamed Les Frères Troisgros. Within ten years, it became the most popular restaurant in the region and soon it was one of the best known restaurants in France. In 1965, the restaurant, got its second star, and, in 1968, its third.