5 Questions With Leo Troisgros On Growing Up With A Michelin-Starred Legacy

"Guided by an ethos of simplicity—removing the superficial to keep only the essentials, such as taste—I value the culinary identity and spirit of Troisgros while bringing in influences from my travels, especially Japanese cuisine, that I’m still figuring out how to transmit into my cooking. At Troisgros, we work with local producers, including regional cattle raised in the best conditions, even as large companies diminish their presence; visiting farmers’ markets every day, I see fewer independent producers with a genuine love for ingredients, and I believe it’s the duty of chefs to preserve this richness." - Kenneth Goh