‘Menus-Plaisirs — Les Troisgros’ Review: A Beautiful Collaboration - The New York Times

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Le Bois Sans Feuilles, a restaurant located in the French countryside, has been a culinary institution for decades, receiving its first Michelin star in 1956 and maintaining its third star since 1968. The restaurant's chef, Michel Troisgros, is considered a pioneer of nouvelle cuisine, and his dishes are renowned for their meticulous preparation and striking presentation. In the documentary "Menus-Plaisirs," directed by Wendy Ide, we are given a behind-the-scenes look at the restaurant and the Troisgros family's dedication to their craft.

The film follows Michel and his two sons, César and Léo, as they work together to create a menu that showcases their culinary expertise. We see the family shopping at the market, selecting the freshest ingredients and experimenting with new flavors. The film also takes us to the family's other restaurants, including Le Central in Roanne and La Colline du Colombier, located in the countryside. Throughout the documentary, we are struck by the Troisgros family's passion for...

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Making food sounds too pedestrian for the meticulously prepared, strikingly plated dishes that come out of the kitchen at their restaurant, Le Bois Sans Feuilles (The Woods Without Leaves), and certainly this is cooking on a rarefied level. It has long been acclaimed , receiving its first Michelin star in 1956 and holding on to its third since 1968. (It's gone through several iterations and name changes.) Michel's father and uncle, Pierre and Jean, were widely considered to be nouvelle cuisine pioneers, emblematized by a famous salmon and sorrel dish they invented. The chef Daniel Boulud includes the Troisgros salmon recipe in several of his cookbooks.

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Le Bois Sans Feuilles has been a culinary institution for decades, receiving its first Michelin star in 1956 and maintaining its third star since 1968.

• The restaurant's chef, Michel Troisgros, is considered a pioneer of nouvelle cuisine and his dishes are renowned for their meticulous preparation and striking presentation.

• In the documentary "Menus-Plaisirs," directed by Wendy Ide, we are given a behind-the-scenes look at the restaurant and the Troisgros family's dedication to their craft.

• The film follows Michel and his two sons, César and Léo, as they work together to create a menu that showcases their culinary expertise.

• We see the family shopping at the market, selecting the freshest ingredients and experimenting with new flavors.

• The film also takes us to the family's other restaurants, including Le Central in Roanne and La Colline du Colombier, located in the countryside.

• Throughout the documentary, we are struck by the Troisgros family's passion for their [...]

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