“Humility is the key to progress”: César Troisgros, Best Chef of 2026, on his family legacy

Ouches – June 12, 2026: Amid the gentle hills of the Loire Valley, César Troisgros, the young representative of a legendary family of chefs, welcomes journalist Louis Laforge to his restaurant Le Bois sans feuilles. Since opening in 2017, the restaurant has maintained three Michelin stars and is regarded as a masterpiece of tradition and innovation. The walls of the bright dining area tell the culinary history written by several generations in this kitchen.

“Humility is the key to progress,” César says while presenting a carefully plated dish. This reflects not only his personal philosophy, but also the values passed on to him by his grandfather Pierre and his father Michel. Both predecessors were named Gault & Millau Chef of the Year several times—an honor that has now also gone to César.

His culinary style is strongly influenced by diverse international experience. After completing his studies at the Institut Paul Bocuse, he worked with Michel Rostang in Paris, at El Celler de Can Roca in Catalonia, and at The French Laundry in California’s Napa Valley. These experiences enriched his culinary skills while keeping him deeply rooted in French tradition.

“My family taught me the values of excellence, courage, and freedom,” César says, his gaze resting on photographs of his ancestors on the wall. These principles are reflected in every one of his dishes. Technical precision combined with creative freedom shapes culinary experiences that both surprise and move.

The philosophy of Le Bois sans feuilles is also founded on sustainability and respect for nature. César carefully selects seasonal ingredients and transforms them into visually appealing, well-balanced dishes. “Every dish is a tribute to nature and the seasons,” says the chef.

Despite his many achievements, he remains humble: “I am proud of what has been achieved, but there is always room for improvement.” It is this humility that makes him one of the most outstanding chefs of his generation.

He also repeatedly emphasizes the importance of family: “My family is my support,” he says, mentioning the support of his partner Florian and their two children. It is this support that enables him to realize his vision and carry on the culinary legacy of the Troisgros family.

At the end of the conversation, César invites Louis Laforge to dinner, where guests will taste his creative dishes. The experience is not only a culinary feast, but also an invitation to experience the soul of French cuisine.