César Troisgros is the face of one of the most influential families in the history of french gastronomy. Representing the fourth generation, he guides and protects the three-star Michelin restaurant Le Bois sans Feuilles into the future.
Born on November 5, 1986 in Roanne, France, César is the son of Michel and Marie-Pierre. He began his training at the Paul Bocuse Institute in Écully, where he studied from 2004 to 2007. He then completed internships at prestigious establishments, including Maison Rostang (two Michelin stars) in Paris, where he studied the fundamentals of french cuisine.
Eager to broaden his horizons, he continued his journey at El Celler de Can Roca (three Michelin stars and one Green Star) in Girona, Spain, where he worked daily with the Roca brothers and immersed himself in the catalan universe. He then moved to the United States to join the team at Thomas Keller's The French Laundry (three Michelin stars and one Green Star) in Napa Valley, California, where he honed his skills in an atmosphere of excellence.
Before returning home, he spent a short time in Rio de Janeiro, in close contact with his uncle Claude, and in Japan. In 2011, he was reunited with his family and worked hard alongside his father; a few years later, Les Bois sans Feuilles, which had three Michelin stars since 1968 (obtained under the direction of Jean and Pierre Troisgros), was moved to Ouches, in an environment that reflected the Troisgros identity. In this new context, César plays a central role in 2017, reworking the menu in close contact with Michel and Léo (his brother).
Interested in ecology and biodiversity, the young man claims to have been influenced by the documentary Demain and the philosopher Pierre Rabhi. He even joined Vivre bio en Roannais to preserve the Auvergne bean variety. So much so that the restaurant was awarded the Green Star in 2020.
In addition, in 2023, César and pastry chef Romain Puybareau received the title of Passion Dessert from Michelin, in partnership with Valrhona.
