“Humility is essential for progress”: César Troisgros, Chef of the Year 2026, speaks about his family legacy

Ouches – 12/06/2026: In the heart of the gentle hills of the Loire, César Troisgros, the youngest representative of a legendary family of chefs, welcomes journalist Louis Laforge to his restaurant Le Bois sans feuilles. Since opening in 2017, the establishment has continuously held three Michelin stars and is considered a masterpiece that combines tradition and innovation. The walls of the light-filled dining room tell the story of generations who have written culinary history in this kitchen.

“Humility is essential for progress,” César explains as he presents a plate with finely arranged ingredients. This reflects not only his personal philosophy, but also the values passed on to him by his grandfather Pierre and his father Michel. Both were named Chef of the Year by Gault & Millau—a distinction now awarded to César.

His culinary style is shaped by the varied experiences of his international stints. After training at the Institut Paul Bocuse, he worked at Michel Rostang in Paris, El Celler de Can Roca in Catalonia, and the French Laundry in California’s Napa Valley. These influences enrich his culinary art, which remains deeply rooted in French tradition.

“My family passed on values such as excellence, [missing text], and freedom,” César confides as he looks at the photographs of his ancestors hanging on the wall. These principles are reflected in each of his dishes. The combination of technical precision and creative freedom creates a culinary experience that surprises and moves.

The philosophy of Le Bois sans feuilles is also based on sustainability and respect for nature. Carefully selected seasonal products are transformed by César into aesthetically appealing and flavorfully balanced dishes. “Every dish is a tribute to nature and the seasons,” the chef says.

Despite his success, he remains humble: “I am proud of what has been achieved, but there is always room for improvement.” This humility makes him one of the most remarkable chefs of his generation.

He also emphasizes the importance of family: “My family is my support,” he says, referring to the support of his partner Floriane and their two children. This support enables him to realize his visions and continue the culinary legacy of the Troisgros family.

At the end of the interview, César invites Louis Laforge to a shared dinner where guests can savor his culinary creations. This event is more than a gastronomic experience—it is an invitation to experience the soul of French cuisine.