The story
Troisgros is first and foremost a family house. In Ouches, just outside Roanne, the estate was imagined by Marie-Pierre, Michel, César and Marion Troisgros, along with their loyal collaborators. The atmosphere is one of being at home – a world unto itself. At the heart of the domaine lies the three-starred table, Le Bois sans Feuilles, a name that itself stirs emotion.
The close proximity to nature and the rural character of Ouches guide the kitchen toward new horizons. The tasting menu, "Ce jour-là," offers eleven services that change daily according to inspiration. Courses such as Frog legs Julia, tender pike-perch with spicy butter, and grilled veal sweetbreads saltimbocca showcase a contemporary approach rooted in precise technique and seasonal clarity. The à la carte menu echoes the same philosophy: dishes like whiting medaillons with a delicious consommé, or pepper-crusted turbot with carmine sauce, are built on sharp flavours and deep textures.
This commitment to thoughtful, original cooking has earned Le Bois sans Feuilles three Michelin stars – a mark of exceptional cuisine that the family has cultivated across four generations. The restaurant is part of a larger hospitality offering that includes the refined hotel Le Bois Dormant and the convivial brasserie Le Central, but the three-star table remains the jewel. Here, the Troisgros family continues a legacy of vitality and audacity, serving contemporary French cuisine that feels both timeless and of the moment.
Recognition
Ambience
Details
History
Exceptional cuisine
Le Bois sans Feuilles? A kingdom located just a few kilometers outside of Roanne, where the Troisgros family treat guests to a world apart. Designed by architect Patrick Bouchain, this U-shaped space decked out with floor-to-ceiling windows is built around a hundred-year-old oak tree and brought to life by steel tree trunks, Little Tulip turquoise chairs and chandeliers that resemble trembling leaves… In short, it’s a small, reconstructed, nearly barren forest, where you can savor the superbly revisited, bourgeois cuisine of Michel and his sons César and Léo. For us, served à la carte the day we went for lunch: a fabulous pigeon served bloody, with red shades of watermelon, tomato, beetroot, redcurrants, strawberries and infused bee balm leaves; jubilatory grilled veal sweetbreads sprinkled with toasted sesame seeds, plus eggplant marinated in dashi and a rich jus de cuisson ; before a sublime chocolate narcissus, a sort of cacao disc with shortbread edges, filled with a lightly runny, irresistible ganache, punctuated by tangy capers in the ice cream served on the side. For the voluntary vertigo of an even-lengthier tasting menu, you can dive blindly into the €300 menu – eg.: milk curds with autumn truffle; sole with mint; crayfish “melancholy”; venison medallions; “somewhere between a pear and a turnip,” etc. // Adrien Nouviaire
Location
Facebook
Instagram