The Meat Smoker
Chef César Troisgros checks on the meat that is being smoked outside his restaurant.
Chef César Troisgros checks on the meat that is being smoked outside his restaurant.
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Activate your accountMenus-Plaisirs – Les Troisgros
Plating with Care, and Evolving Cuisine
Plating with Care, and Evolving Cuisine
Chefs work on some meticulously crafted plates, and Michel discusses evolving cuisine.
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Chefs at Work
At Troisgros, chefs work with quiet precision to prep the raw ingredients for the dishes.
At Troisgros, chefs work with quiet precision to prep the raw ingredients for the dishes.
Preview
This Wiseman documentary follows a family, who manage three quality restaurants in France.
This Wiseman documentary follows a family, who manage three quality restaurants in France.
Waiters at Tables
Troisgros wait staff guide diners through the complex and artistic dishes with expertise.
Troisgros wait staff guide diners through the complex and artistic dishes with expertise.
Veal Brains and Frogs
Veal brains and frogs are among the dishes being prepared in the Troisgros kitchens.
Veal brains and frogs are among the dishes being prepared in the Troisgros kitchens.
Food Scrutiny
In this clip, César and his father Michel give discerning feedback on some menu items.
In this clip, César and his father Michel give discerning feedback on some menu items.
Foraging for Troisgros
Armed with baskets, Troisgros staff members set off to gather greens for the day's menu.
Armed with baskets, Troisgros staff members set off to gather greens for the day's menu.
Birds Nests and Chocolate Capers
Watch the meticulous detail and artistry that goes into plating some stunning desserts.
Watch the meticulous detail and artistry that goes into plating some stunning desserts.
A Kitchen in Full Swing and a Tour
The kitchen bustles as the orders come in, and some diners get a tour of the kitchen.
The kitchen bustles as the orders come in, and some diners get a tour of the kitchen.
Plating with Care, and Evolving Cuisine
Chefs work on some meticulously crafted plates, and Michel discusses evolving cuisine.
Chefs work on some meticulously crafted plates, and Michel discusses evolving cuisine.