Pierre Troisgros (3 September 1928 – 23 September 2020) was a French chef and restaurateur, best known for his restaurant Frères Troisgros. Pierre Troisgros and his brother continued their father's restaurant Hôtel Moderne, where they invented "Escalope de saumon à l’oseille Troisgros," or salmon with sorrel sauce, which became their signature dish. At the time of his death, he had set a record by never losing his three Michelin stars once he was first awarded them. Stephen Harris for the Telegraph described him "the father of nouvelle cuisine." Career His brother Jean Troisgros was two years older than him. He and his brother received their first cooking lessons from their mother. Pierre Troisgros and his brother completed an apprenticeship with renowned top chefs in Paris. In Paris, he refined his skills along with his brother at the restaurant Lucas Carton. When they were called back to take over the family business in 1953, Pierre was in charge of cooking, and Jean oversaw the sauces. Their father oversaw service and the wine cellar. Together with his brother, he continued his father's restaurant Hôtel Moderne. In 1955, the country restaurant located in Roanne (Loire, Auvergne-Rhône-Alpes), won its first Michelin star. In 1957, the restaurant was renamed Les Frères Troisgros. Within ten years, it became the most popular restaurant in the region and soon it was one of the best known restaurants in France. In 1965, the restaurant, got its second star, and, in 1968, its third. Nouvelle cuisine One of the inventors of nouvelle cuisine, in the 1960s, Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, and Michel Guérard "disrupted restaurant culture... Breaking away from the long-established rules of French haute cuisine, the group pushed for food to look and taste more like the stuff it’s actually made from, to be leaner and lighter and brighter." The New York Times says "the restaurant’s most famous dish was salmon with sorrel sauce (saumon à l’oseille). In the Troisgros kitchen the sauce was not thickened with starch but depended on well-reduced sauce ingredients and a touch of cream... the dish was cooked in a nonstick pan, noting that Mr. Troisgros was among the first chefs to use one." Troisgos stated at one point that "invention of the Teflon-coated pan that made the dish possible." He and his brother called their salmon dish "Escalope de saumon à l’oseille Troisgros," or salmon with sorrel sauce, and