studied at the Institut Paul Bocuse between 2012 and 2015. To complete his training, he joined major companies such as Guy Savoy in Paris, Benoît Violier in Crissier, by Alexandre Gauthier in La Madelaine-sous-Montreuil and the Hotel Adlon in Berlin. In 2017, he joined the cooking team for the opening of the new establishment in Ouches, before joining , where Lisa Roche, his companion, is head of the ranks. In January 2018, he left with his partner for a year in Japan. On 18 June 2020, Léo and Lisa took over the direction of . Restaurants La Maison Troisgros Restaurant After Jean died, Michel and Marie-Pierre teamed up with his parents. The father-son tandem lasted 13 years, until 1996. Embellishments were realized during this period, and in particular the realization of a suspended garden and new rooms. Upon the retirement of Pierre and Olympe, Michel and Marie-Pierre began a collaboration with the architect Christian Liaigre. They reviewed together comfort and elegance from A to Z. In the kitchen, Michel introduced new dishes and dared to free himself from the restaurant's past. Emblematic dishes that had become too systematic, such as the salmon escalope with sorrel, were removed from the menu. Creative and seasonal dishes took over. Michel's cuisine, inspired by maternal Italy and also by Japan, was becoming more and more inspired by cuisines from his travels. Acidity was also at the heart of his work. The narrowness of the premises, the impossibility of feeding a future project for their sons César and Léo, both cooks, led Marie-Pierre and Michel to leave the place of the train station of Roanne on 1 January 2017. The new establishment, , opened on 18 February in the quiet of an estate located in Ouches, eight kilometers west of Roanne. Restaurant In 1995, Michel and Marie-Pierre opened a café-restaurant-grocery opposite the train station in Roanne. The memory of the Italian salmon inspired them in the design of this simple and elegant place where precise, home-style cooking (tart with onion and dry ceps, flat omelette and blown with the fourme) is served along with memories of voyages (fish and chips, Indian sauce or sea bream ceviche). It also sold high-quality products such as the judion, an enormous white bean found in tapas bars in Seville and an ingredient of choice for artichoke livers. In 2015, celebrated its 20th anniversary. Restaurant In 2001, Michel Troisgros opened