Troisgros is a Michelin 3 star, the highest honor a restaurant can achieve. They’ve had 3 stars since 1968, making them an unprecedented success. Many gourmets consider Troisgros to be the finest restaurant in the world. Ironically, Troisgros, the last name of the family, literally translates as “three fat guys”.
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- Three generations of incredible chefs. Jean, his son Pierre, and Pierre’s son Michel.
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- Scampi that are almost too pretty to eat.
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- Mike is thrilled to have a steak – something he recognizes!
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- A most delicate wild strawberry tart.
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- The evening’s tally: 5 knives, 10 forks, 9 spoons over 4 hours and just a few glasses of wine.
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- Our dinner menu for the evening.
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- There were 10 chefs, plus their assistants, making dinner for 40 people.
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- Who else but Troisgros would flash fry a tender cherry tomato?
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- Appetizers of quail egg with saffron cream and avocado suspended in a gelee of green apple.
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- We weren’t big fans of the sweetbread (thymus gland). It was the only thing we didn’t polish off.
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- Tripe (cow intestine) which almost every country but the US eats. Good stuff! Served with hazelnut plin, or pinched ravioli.
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- A little dessert called 750 layers. We might have JUST enough room to eat it.
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