Troisgros - Le Bois sans Feuilles

Once a modest family restaurant opposite the Roanne train station, Maison Troisgros has evolved into one of the cornerstones of modern French gastronomy. Its story began in the 1930s, when Jean-Baptiste and Marie Troisgros opened a small hotel and restaurant that their sons, Jean and Pierre, would later transform into a culinary institution. In the 1960s, their iconic saumon à l’oseille (salmon with sorrel) and their light, ingredient-focused cooking inspired the movement that became known as nouvelle cuisine, earning Troisgros international acclaim and the title of “best restaurant in the world” from Gault & Millau in 1968.

Today, the restaurant lives on under the name Le Bois sans Feuilles, nestled on a peaceful 19th-century estate in Ouches, beneath a century-old oak tree. Now led by César Troisgros, the fourth generation, the three-Michelin-starred restaurant continues to reinterpret its heritage through a contemporary lens — simplicity, precision, and respect for nature remain at its core. The open kitchen and glass-walled dining room look out onto meadows, orchards, and the estate’s farm, creating a seamless connection between the land, the ingredients, and the plate.