For three generations, the Troisgros name has carved out a place in the history of French cooking. Its renown is the work of Jean-Baptiste and Marie, their two sons, Jean and Pierre and Michel et Marie-Pierre who carry on the tradition today. Founded in 1930, Troisgros celebrated in 1998 its 30 consecutive years with three Michelin stars, the most prestigious rating in France.

He has listened, watched and read, but even more, he has travelled. He has created a culinary world that, while not turning its back on salmon with sorrel, is taking the space shuttle into the 21st century. He imports herbs and spices, even cooking methods, from afar. He scrutinizes transalpine cuisines and listens to Spanish songs to discover what French cuisine should strive for, while playing a hands-on part in this evolution. This award, therefore, is going to a chef who is as cerebral as he is passionate. He is a perfect representation of what every new kitchen apprentice entering the field should aim for. Cooking means nothing if it remains silent; one might just as well stay home and make pancakes. Michel Troisgros' cooking, however, has something to say.