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gptkbp:instance_of
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gptkb:Chef
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gptkbp:associated_with
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Gastronomy
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gptkbp:award
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gptkb:Meilleur_Ouvrier_de_France
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gptkbp:birth_date
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1924-04-15
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gptkbp:child
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gptkb:Michel_Troisgros_Jr.
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gptkbp:collaborated_with
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gptkb:Pierre_Gagnaire
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gptkbp:contribution
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Pioneering modern French cuisine
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gptkbp:cooking_method
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Grilling
Molecular gastronomy
Fusion cuisine
Sous-vide
Sustainable sourcing
Simplicity and elegance
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gptkbp:cuisine
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gptkb:James_Beard_Award
gptkb:Michelin_stars
gptkb:cuisine
Asian flavors
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gptkbp:death_date
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2020-06-23
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gptkbp:famous_dish
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Trout with almonds
Oysters with a cream sauce
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gptkbp:famous_for
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Innovative recipes
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gptkbp:founded
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Troisgros restaurant in Ouches
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https://www.w3.org/2000/01/rdf-schema#label
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Michel Troisgros
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gptkbp:influenced
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gptkb:Jean-Georges_Vongerichten
gptkb:Alice_Waters
gptkb:Thomas_Keller
gptkb:David_Chang
gptkb:Alain_Passard
gptkb:Nobu_Matsuhisa
gptkb:Eric_Ripert
gptkb:Heston_Blumenthal
gptkb:Daniel_Boulud
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gptkbp:influenced_by
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gptkb:Paul_Bocuse
gptkb:Auguste_Escoffier
gptkb:Ferran_Adrià
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gptkbp:inspiration
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Seasonal cooking
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gptkbp:known_for
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gptkb:Nouvelle_cuisine
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gptkbp:legacy
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Influence on chefs worldwide
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gptkbp:local_cuisine
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gptkb:Culinary_Institute_of_America
New flavor combinations
Apprenticeship in Lyon
Vegetable-focused dishes
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gptkbp:nationality
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gptkb:French
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gptkbp:published_work
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gptkb:cooking
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gptkbp:restaurant
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gptkb:Troisgros
gptkb:Ouches,_France
Fine dining
Seasonal menu
Farm-to-table
Open kitchen
Established in 1930s
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gptkbp:restaurant_legacy
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Continued by his family
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gptkbp:signature
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Emphasis on fresh ingredients
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gptkbp:spouse
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gptkb:Marie-Claude_Troisgros
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gptkbp:traditional_food
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French culinary tradition
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gptkbp:bfsParent
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gptkb:Gault_&_Millau_awards
gptkb:Nouvelle_cuisine
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gptkbp:bfsLayer
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6
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