What's Pressoir Cooking?

May 4, 2021
by Justine Puaud

From a food truck: one way to cook during the pandemic

We love France and sincerely miss sharing the cuisine of our dear friends and amazing chefs such as Michel Troisgros and his sons Leo and César in Ouches, Arnaud Lallement of L’Assiette Champenoise in Champagne and Gregory Stawowy and Yun Young of Le Suprême in Lyon. We look forward to getting back into the restaurants and pairing their incredible dishes with the wines we love. Before we can do that, let’s check out what’s happening in their kitchen right now.

As they have not been able to work in the kitchen of their restaurant, some chefs have decided to cook in a food truck. This is the case for the Troigros family, based in Ouches (near Roanne). César and Léo Troisgros, sons of famed Chef Michel Troisgros and grandsons of Chefs Jean & Pierre Troisgros, now cook in a food truck called "La Petite Cuisine". Having a mobile kitchen has always been a dream for them and with the current situation, their dream came true!

With a food truck, César and Léo have the opportunity to exercise their passion and express their creativity at a lower cost. À la carte: soups, fabulous desserts and street bread made every morning in the kitchens of the starred restaurant.

They are famous for the “pain de rue au saumon à l’oseille”. Delicious warm brioche breads are made by their chef, Konoka Miyazawa, along with the traditional family recipe of salmon with a sorrel sauce. It looks delicious! Check out a recipe from Pierre Franey and Craig Claiborne here.

Here are some tips for recreating the sorrel sauce at home:

• Choose salmon filets instead of salmon steak

• Use shallow plates

• Don't forget to add vermouth to the sauce

Stay tuned - it seems that Europe will reopen the borders for the Americans really soon. As a reminder, Pressoir.wine organizes bespoke itineraries to Burgundy, Bordeaux, Champagne, the Rhône Valley, the Loire, and beyond. Contact us for more information on planning your next wine trip.