The hotel at Troisgros is lovely. It sits on farmland, complete with horses and cows, and a lake too. Breakfast here is wonderful. The rooms are modern and spacious. Service is excellent too. read more

Expensive but unique experience. Try "Le Central" in town, same chefs but more affordable mini version. read more

Continued... Amused by the parade of cutlery, each plate featuring a different knife from a collection that includes over a dozen patterns according to the man serving my table, dish five saw the return of color to the meal and again using an innovative sauce of carrots and currants with spices including coriander to meld butter-poached lobster to similarly prepared cabbage the flavor profile was bold without losing track of its constituents, the final savory of crispy lacquered duck relying far less on its sauce and more on the trio of accoutrements including the pickled layer of radish with its center supplanted by sharp citrus gel. Taking a break to stretch my legs and explore a bit of the property before returning to find the chariot of cheese in wait, I'm remiss to say that I neglected to detail the seven iteration sampled but with several local variants not seen elsewhere those interested in cheeseboards should find no shortage of intrigue to pair with housemade jams and bread loaded with fruit and nuts, the later largely negating the need of a palate cleanser before progressing to a small shortbread cake that saw traditionally savory flavors turned into something that was both elegant and surprisingly quite sweet. At this point diverting from the scheduled program for a tableside presentation of Chef Troisgros famous reinterpretation of a traditional Baba au Rhum, June's menu saw the sizable loaf sliced into quarters before being plated with quince and cream, a housemade ginger spirit drizzled liberally adding a heated topnote without overwhelming the yeasty notes found throughout the exceptionally light cake. Opting to take mignadises in the adjacent garden, where padded lounge chairs and a soundtrack of American Jazz nearly lulled me to sleep beneath the shadows cast by old trees, it was here that the full impact of the meal finally came to a head, for as good as every bite from start to finish had been it was the overall sum of its parts that made Troisgros the very definition of 'destination dining,' the rare meal where one immediately waxes poetic about 'best of all time' while simultaneously wondering if they'll ever have the opportunity to visit once again. read more

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Incredible flavorful and creative combinations for starters, dishes and desserts for this wonderful 3 star Michelin restaurant! The Chef Michel Troisgros is a genius. They have high-quality and rare ingredients such as white truffles, etc. They kindly showed me around their top of the line and clean cuisine, a cute French garden, in addition to their luxurious wine cellar. The chef has been greeting his guests by touring tables to ensure they were happy with their experience. The chef has also been taking pictures with guests. They kindly offered me a menu as a souvenir of my culinary adventure at their enchanting restaurant. It was easy to park in their private parking lot located under the restaurant. It is one of my favorite French 3-star Michelin ranked chefs with Joel Robuchon, etc. read more

Chef Michel Troisgros totally deserves the 3 stars Michelin Restaurant location moved 1 year ago to Ouches (7 km from Roanne center) in the country side. This new place is modern and very subtil; peaceful environment to enjoy fantastic and inventive menu. Nothing to complain about! read more

We arrived here after eating at Stucky's in Basel, L'Esperance, Paul Bocuse and Lameloise. I was desperate for nouvelle cuisine; a light, pleasant version of Haute Cuisine with none of the butter, cream and weight of the other great restaurants. This one held special promise. Unfortunately, it was just as heavy as everyone else and I was devastated. They were superb, but absent the different proteins we had, just another great meal. The captain "forgot" to order our souffles. In a lifetime, that was the only time it has occurred. In all, a great restaurant too full of themselves, but worth the acclaim. Just, don't expect this to be light. I heard that they have the best souffle in France. I wish I knew. read more

Wow. Wow. Wow. If I had to choose my ultimate dining experience, Troisgros is my number 1 now. I wish that I came when I did not have serious jetlag because I was almost falling asleep on the table (luckily my very French servers laughed in a nice way). The food that I had is the stuff of dreams, and funny enough, I felt the emphasis was on the sauces to each dish. That's where I found most of the flavor (not saying that the food itself didn't have flavor). Each dish was so authentic and very simple, but with explosions of flavors. The wine was superb, but the food was absolutely out of the this world. I was able to take my mignardises outside in the lovely garden and enjoy some tea as well. I would eat here every night if I could afford it. The best thing is that it is located literally a few steps from the train station in Roanne! You really can't beat it. read more

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If I had six stars, I'd give them. Eating at Troisgros was one of the most memorable and most impressive dining experiences that I have ever been a part of. No hyperbole. My only regret is writing this review almost three months later. In reality, though, it wasn't so much the food that made the afternoon. Don't get me wrong, the food was world class, but once you reach a certain level of dining excellence, there is a diminishing level of return. I've had great meals before, and the difference between this meal here and, say, a top restaurant in LA, NY, or many big cities in the United States isn't large. The biggest difference is the service and the overall dining experience. La Maison Troisgros is located in the industrial-looking town of Roanne, France. Upon entering the restaurant, the maitre'd extended an offer for us to either go to the bar or the dining room for an aperitif. We chose the bar area, and this may have been the best choice we made the whole day. The bar was incredibly relaxing, somehow melding both formality and modernity into one. The waiter brought us menus that were like small books. My wife received a pink menu (sans prices) while I received a blue menu (with prices), a nice touch. We ordered drinks--the aperitif menu was simple. I had a Hendricks on the rocks while my wife had a glass of Campari. We received four separate amuse bouches with our drinks. The first was a small tomato fried in a sesame batter plated on a bed of rock salt. The texture and flavor were tops, in my opinion. The second was a house-made parmesan cracker topped with watermelon and black pepper. The third was a fried chick-ea and mozzarella stick (think fried cheese on steroids), and fourth was a cracker topped with some kind of fish and mustard. The very kind sommelier visited us and helped us choose several wines by the glass that were shockingly reasonable in price (American restaurants, you can learn a lesson from this). In the states, sommeliers can sometimes be pushy or snobby, but this kind fellow was anything but that. As an aside, our sommelier looked like the dad from Richie Rich. After finishing our drinks, we were escorted into the dining room for our first course: we had something we had that I would describe as artichoke pillows. They were soft little rectangles filled with some sort of artichoke puree and topped with sardines. Court two consisted escargot in a tomato-based sauce topped with a large yet thin sheet of pasta. When you poked into the pasta into the escargot and sauce, the delicious mix spread all over the pasta. The third dish was cleverly paired and interestingly laid out (but not my wife's favorite). Rognons-five to be exact. They were covered in a mild chocolate sauce, like a not-spicy mole and paired with large kidney beans that were marinated in a buttery-herby sauce. I personally loved them, but my wife did not enjoy the strong mineral taste of the kidney and the texture of both. Course four, however, was a huge hit. Until this point, every time they brought plates to our table, one waiter would carry a large tray and stand in front of our table then two waiters would simultaneously remove the plates and set the new plates in front of us. But for the fourth course, they brought a table one foot wide two and a half feet long and set it in front of our table. Then, they brought a very large tray, larger than the little table, of cheeses and set it right in front of us. We were able to choose any cheese or cheeses that we liked for our fromage course. My wife chose four different sheep's milk cheeses, while I had a variety of different cheeses. All of our cheeses had very complex flavors. One of my wife's tasted a bit like lettuce. Another tasted of rubber gym mats, but in the best possible way (we liked it). By the end of the fromage course, we still had dessert to come. It was a pistachio puree folded in thin wonton wrappers to make a pillow. The pillows lay in a pool of strawberry sauce and were topped by strawberries. Despite being overwhelmingly full, we managed to finish it all. Throughout this entire meal, we received the best possible service. We were provided with things before we even knew we needed it. Silverware used? New ones available instantly. Last bite of bread? I don't have to ask for more. It's difficult to explain, but I just felt very well taken care of. My favorite part of the experience was not feeling rushed. Troisgros only has one lunch seating, so there is no one behind us to push us out. Topping off the afternoon was Chef Troisgros himself coming out to chat with us. My French is not excellent, so it was nice that he was willing to chat with us in English a bit, congratulating my wife and I on our honeymoon. An experience like this is not cheap, but for the memory it provided us, it was worth every dollar. How often do you get a three-star michelin chef to not only make you lunch, but take time to chat with you. Simply memorable. read more

The best meal I ever had in my life! Had a couple old favorites salmon in green sauce and filet mignon with a truffle sauce. Service, starters, desserts and ambiance amazing. read more