Ouches – 12.06.2026: Amidst the gentle hills of the Loire, César Troisgros, the youngest representative of a legendary culinary family, welcomes journalist Louis Laforge to his restaurant Le Bois sans feuilles. Since its opening in 2017, the establishment has consistently maintained three Michelin stars and is regarded as a masterpiece that combines tradition and innovation. The walls of the light-filled dining room tell stories of generations who have written culinary history in this kitchen.
“Humility is crucial for progress,” César explains as he presents a plate artistically arranged with ingredients. This not only reflects his personal philosophy but also the values imparted to him by his grandfather Pierre and his father Michel. Both were previously named Chef of the Year by Gault & Millau – an honor now bestowed upon César as well.
His cooking style is shaped by diverse international experiences. After training at the Institut Paul Bocuse, he worked with, among others, Michel Rostang in Paris, at El Celler de Can Roca in Catalonia, as well as at The French Laundry in California’s Napa Valley. These influences enrich his culinary art, which remains deeply rooted in French tradition.
“My family has taught me values such as excellence, boldness, and freedom,” says César, looking at photos of his ancestors on the wall. These principles are reflected in each of his dishes. The combination of technical precision with creative freedom creates a culinary experience that surprises and moves.
The philosophy of Le Bois sans feuilles also rests on sustainability and respect for nature. Carefully selected seasonal products are transformed by César into aesthetically appealing and flavor-balanced dishes. “Each dish is a tribute to nature and the seasons,” says the chef.
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 outstanding chefs of his generation.
He also repeatedly 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 backing enables him to realize his visions and continue the culinary heritage of the Troisgros family.
At the end of the conversation, César invites Louis Laforge to a shared dinner where guests can enjoy his creative dishes. This event is more than a culinary experience – it is an invitation to experience the soul of French cuisine.
Sources
- Gault&Millau
- Michel Troisgros
- Pierre Troisgros