Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Troisgros family
In 2004, Michel Troisgros opened the table at the "Hotel Lancaster" in the 8th arrondissement of Paris. A year later, he was awarded a star by the "Michelin Guide". In 2014, the change of ownership put an end to 10 years of collaboration.
In September 2006, Michel Troisgros opened the restaurant "Cuisine(s) Michel Troisgros" in the Hyatt Regency Hotel in Tokyo. The address quickly became a good reputation and obtained 2 stars "Michelin Guide" in 2008. Today the chef is Guillaume Bracaval, the pastry chef is Michele Abbatemarco and the management of the restaurant is entrusted to Damien Mazars also sommelier. The cuisine offered is close to the spirit of Roanne, but Michel leaves his chefs the freedom to create new dishes, which are initiated from local and seasonal products. This makes a French cuisine with a slight oriental accent.
In June 2008, Marie-Pierre and Michel opened a new establishment, "La Colline du Colombier", a few kilometers from Roanne, at Iguerande in the Saône-et-Loire of the Brionnais region. The rural and warm decor offered two lodgings for four people and three houses (cadoles) on stilts with balconies on the countryside. The project required almost 2.8 million euros of investment. The design and architecture were owed to Patrick Bouchain. The experience of "La Colline du Colombier" was a first step towards the countryside.
On February 18, 2017, the new Troisgros establishment opened. At the foot of the Côte roannaise, a large neighboring house with a large farm, woods, meadows, orchard and pond. In the center, stands the glass restaurant. It is huddled under a hundred-year-old oak tree and blends into the surrounding nature. It was called "Le Bois sans feuilles". On the farm were the reception areas, the cellars and the kitchen. The large house had 15 rooms as guest rooms.