César Troisgros, three-star chef, sponsor of the new promotion of the Saint-Chély-d'Apcher hotel school

César Troisgros looks at the portraits of the previous godfathers, including three Troisgros already. FREE MIDI – STEPHANIE BOULOIR

The gala meal is prepared with great involvement. FREE MIDI – STEPHANIE BOULOIR

The chef of the restaurant Le Bois sans Feuilles, in Ouches (Loire), César Troisgros, from a great line of three-starred chefs, was in Saint-Chély-d’Apcher, this Wednesday, to seal this baptism. 

This Wednesday, March 13, 2024, the wall of stars of the Sacré-Cœur hotel high school, in Saint-Chély-d'Apcher (Lozère), ;#39;is enriched with a new portrait: César Troisgros (restaurant le Bois sans Feuilles, in Ouches, Loire) has added his name to the list of starred chefs who have sponsored the promotions of l' establishment, for forty years. And a nod to the long history that unites the Sacré-Cœur to the Troisgros family: the very first godfather, in 1983, was Jean Troisgros, the great-uncle of César, the ;one of the famous Troisgros brothers, inseparable from Pierre.

Facing the wall of stars, César Troisgros took the time to look for the portrait of Jean, then that of his grandfather Pierre in 1989, and of his father Michel in 2007, discovering all the three-star chefs who have been godfathers: & ;quot;I am proud when I see the portraits of all these leaders who came before me."

"A serious school, which has a good reputation"

If César Troisgros' roots seem to have led him naturally behind the stoves of Troisgros houses, he came to tell the students, their parents and the guests gathered for the baptism, his journey. How in college, passionate about music, he dreamed of becoming a sound engineer. How the revelation finally imposed itself on him in his final year. How he trained, traveling the world and kitchens before returning home. "I came to talk about the profession, its reality. For me, it was natural to agree to sponsor this promotion,” he confides. And that’s what he generously did. 

A mention of catering and events

During this great sponsorship day, the director of the Sacré-Coeur hotel high school, Martial Couillaud, had the pleasure, in addition to the honor, of welcoming a sponsor of prestige, to announce the creation of a catering and events category. The section will be open from the next school year in September. 

High School for Gastronomy and Hospitality Trades Sacré-Coeur, 04 66 31 00 99.

He knows some of the Barraban students who come to his establishments for internships or apprenticeships. He can attest to this: "It's a serious school, which has a very good reputation. With the high school, we carry out joint work. We need people to work, and therefore schools to train young people."

Make people dream of this job

Moreover, the chef admits that the Troisgros houses face the same recruitment difficulties as the entire profession. Perhaps precisely because of these three stars, which the family has held since 1968, without interruption; a record: "We associate the image of excellence with difficulty, violence, sacrifices, and that's a shame. Indeed, performance requires demands, but that does not mean mistreatment, disrespect, or over-authority. Great chefs today are admired and hated at the same time, because of the archaic image of the profession, of the chef who yells all day, who does not respect his employees. This is probably not without reason, but there are places where it never existed and where it still doesn't exist."

The best internship reports

Here are the results of the competition for the best internship reports.

3rd: Tiphaine Mazenc (Cyril Attrazic restaurant, Aumont-Aubrac), Lalie Berthuit (Ibis Style le Brezet, Clermont-Ferrand), Arthur Gauthier (Novotel Bron), Charlotte Magne (le Montsorelli, Montsoreau), Noah Bruel (the Cascade, Salles-les-Sources), Eloïse Pelegry (Aux délices de la tour, Le Malzieu-Ville), Clovis Roch (Les Pieds dans l'O, Palavas-les-Flots).

2nd: Lou-Ann Demols (Färna Herrgard, Sweden), Louane Poulalion (Novotel le Brezet, Clermont-Ferrand), Emma Chambon (l'Aubrac, Maison Brouze, Laguiole), Gauthier Rudelle (l'Aubrac Café, Rodez), Mathis Pensato-Gleyze (Boulangerie Kristal Mougeot, Bagnols-les-Bains), Arsène Gublin Foache Goubert (Reflet d'Obione, Montpellier).

1st: Clément Assezat (le Haut Allier, Alleyras), Claire Demaison (Mercure, Saint-Nectaire), Enora Prat (château de Labro, Onet-le-Château), Solal Thebault Marceny ( la Maison de Petit Pierre, Béziers), Ilham Dutheil (Thierry Constant bakery, Vic-le-Conte), Quentin Barrière (le Pressoir, Saint-Saturnin-de-Lucian).

The winners of the competition for the best internship reports. FREE MIDI – STEPHANIE BOULOIR

César Troisgros therefore wanted to reassure the students. "We must continue to make people dream of this profession", he believes. Even if not everyone, of course, will enter the big houses. Before a round table and the award ceremony for the best internship reports, César Troisgros went through the high school kitchens, where he greeted all the students, who were busy preparing the gala meal that would follow. While not all of them will work in the most prestigious restaurants, they will have the honor of having cooked for (or served) one of the greatest French chefs.

I subscribe to read more