This hotel restaurant, which offers some of the best views of the Roanne region, has long been regarded as one of the top restaurants in France.
Chef Michel Troisgros was born and raised in the kitchen and was highly influenced by his grandmother’s cooking. Now he delivers superb French cuisine steeped in his own nostalgic experiences and culinary finesse.
Using only the freshest ingredients sourced daily from the local market, the restaurant’s seasonal menu constantly reinvents itself with intense attention to detail.
Andy Hayler Favorite:
“Troisgros has been running since 1930, with three generations of the family as chef. The kitchen is now in the safe hands of Michel Troisgros, who had 17 chefs working at this lunch sitting of 20 diners. I greatly enjoyed the blue lobster on a bed of perfect spinach, the lobster lightly spiced, little slices of redcurrant skin providing acidity, plus a little fennel. The wine list is vast, and the wine cellar impressive. It is all temperature and humidity controlled, with 40,000 bottles and 2,000 separate wines stored. Service was superb, with the staff helpful and attentive, and the technical perfection of the cooking was striking.”
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