Troisgros () is a French restaurant and hotel with a primary location in Ouches (Loire, France) and additional affiliated restaurants in Roanne and Iguerande, in France. It started in 1930 as a restaurant located in Roanne, held by Jean-Baptiste Troisgros and his wife Marie, then by their sons Jean and Pierre under the name of in 1957, and finally by their grandson Michel, owner of the current restaurant in Ouches. It has been awarded three Michelin stars since 1968. The hotel (five stars) has been a member of Relais & Châteaux since 1966. Biography Jean-Baptiste and Marie Troisgros Jean-Baptiste Troisgros (1898–1974) and his wife Marie Badaut (1900–1968), lemonade makers of Burgundian origin, ran the in Chalon-sur-Saône in Burgundy. They had three children: Jean (born 2 December 1926 in Chalon-sur-Saône), Pierre (born 3 September 1928 in Chalon-sur-Saône) and Madeleine (born 17 June 1935 in Roanne). In 1930, the Troisgros family settled in Roanne, on the borders of Burgundy, the Rhône Valley and Auvergne, on National Highway #7 (Route nationale 7), then a major highway. They bought the located in front of the train station. The couple were entirely self-taught, and their restaurant offered a regional, bourgeois and friendly atmosphere. Marie Troisgros was in the kitchen while Jean-Baptiste took care of the room and cellar. Their cuisine was simple, "sincere and true", and hiding the flavor and quality of products with sauces or concealing them under bulky decorations was out of the question. The great wines of Burgundy, dear to Jean-Baptiste, were honored. Quickly gaining notoriety, they renamed their business and restaurant in 1935. Their two sons, Jean and Pierre, were brought up in the almost sacred eulogies of the great French cuisine. At 15, both entered the kitchen almost "as one enters religion". Jean was trained in Paris, Pierre at the in Étretat in Normandy; he also worked in Saint-Jean-de-Luz in the Basque Country. In 1948, Pierre Troisgros did his military service with the 62nd African Artillery Regiment in Tunis. After receiving their professional certification (CAP []), the brothers worked together at the , a prestigious restaurant of the place de la Madeleine in the 8th arrondissement of Paris with the great chef Gaston Richard. They formed a lasting friendship there with fellow chef Paul Bocuse. All three then teamed up in the prestigious restaurant La Pyramide in Vienne near Lyon, among the great chefs, Fernand Point, the boss with a