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Simplifying through innovation: that's the essence of Troisgros' fun dining
A fourth-generation chef from a family with a tradition of innovation, he is committed to making haute cuisine more relaxed and enjoyable
His grandfather, Pierre, was one of the creators of nouvelle cuisine, his uncle, Michel, is the chef at Maison Troisgros***, and his father, Claude, is one of the most renowned chefs in Brazil and around the world. However, Thomas is not weighed down by his surname. On the contrary, it keeps him alert, ensuring that he never stops innovating: 'It's something I've been immersed in since I was a child. That's why my approach also aims to be disruptive at my level," he explained. This creative Troisgros heritage has led him to develop his own vision of haute cuisine, which he calls 'fun dining', because 'I'm more relaxed and I really believe in having fun', he said.
The owner of several diverse restaurants in Ipanema, he remains faithful to his style of 'uncomplicated dishes with few ingredients that keep you coming back for more', acknowledging that 'sometimes I improvise on the spot because recipes must constantly evolve; otherwise, I feel stuck'. He takes innovation very seriously and continues to research one of his family's passions: combining fats with acidity methods that go beyond the typical use of vinegar or citrus fruits. He presented yellow honey, which is only found in one part of Brazil and contains 20% less sugar, and used it to make a sauce for scallops with roasted pumpkin and coconut foam. Finally, he presented coffee kombucha, 'a close relative of vinegar', made by fermenting Brazilian coffee for 90 days, which he incorporated into a dish of tuna belly with strips of turnip and sorrel leaves.
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