The story
Troisgros - Le Bois sans Feuilles is a contemporary French restaurant at 728 route de Villerest in Ouches, a few kilometers outside Roanne. It holds three Michelin stars in the 2026 guide.
Architect Patrick Bouchain designed a U-shaped dining room with floor-to-ceiling windows, wrapped around a hundred-year-old oak. Steel tree trunks stand in for the forest, turquoise chairs fill the floor, and chandeliers hang like trembling leaves. Le Fooding, which lists the restaurant in 2026, calls it a small, reconstructed, nearly barren forest.
Michel Troisgros cooks here with his sons César and Léo, giving bourgeois French cooking a fresh turn. At a lunch described by Le Fooding, the pigeon came bloody, with watermelon, beetroot, redcurrants and bee balm. Grilled veal sweetbreads arrived with toasted sesame and eggplant marinated in dashi. The meal ended with a chocolate disc filled with runny ganache, beside ice cream sharpened with capers.
The eleven-service "Ce jour-là" tasting menu costs €390 without drinks and changes daily. A recent version included frog legs Julia and grilled veal sweetbreads saltimbocca. On Thursday and Friday lunchtimes, a six-service menu is offered at €170 by reservation. The rest of the week the carte applies, with squab "cacao des dieux" at €120 and a chocolate tart with capers ice cream at €50.
Recognition
Ambience
Details
History
Exceptional cuisine
Le Bois sans Feuilles? A kingdom located just a few kilometers outside of Roanne, where the Troisgros family treat guests to a world apart. Designed by architect Patrick Bouchain, this U-shaped space decked out with floor-to-ceiling windows is built around a hundred-year-old oak tree and brought to life by steel tree trunks, Little Tulip turquoise chairs and chandeliers that resemble trembling leaves… In short, it’s a small, reconstructed, nearly barren forest, where you can savor the superbly revisited, bourgeois cuisine of Michel and his sons César and Léo. For us, served à la carte the day we went for lunch: a fabulous pigeon served bloody, with red shades of watermelon, tomato, beetroot, redcurrants, strawberries and infused bee balm leaves; jubilatory grilled veal sweetbreads sprinkled with toasted sesame seeds, plus eggplant marinated in dashi and a rich jus de cuisson ; before a sublime chocolate narcissus, a sort of cacao disc with shortbread edges, filled with a lightly runny, irresistible ganache, punctuated by tangy capers in the ice cream served on the side. For the voluntary vertigo of an even-lengthier tasting menu, you can dive blindly into the €300 menu – eg.: milk curds with autumn truffle; sole with mint; crayfish “melancholy”; venison medallions; “somewhere between a pear and a turnip,” etc. // Adrien Nouviaire
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