Diplomes :
Cooking CAP ( Aptitude Professional Certificate )
Cooking BEP ( Professional Cooking brevet )
Professional Experience:
| September 1972 to June 1974 |
Hotel and Culinary University of Thonon les Bains |
| July 1974 to October 1974 |
Rostang Restaurant Grenoble / Chef |
| November 1974 to June 1975 |
Paul Bocuse Restaurant Lyon / Chef |
| July 1975 to July 1976 |
Taillevent Restaurant Paris / Chef |
| September 1976 to August 1977 |
Connaugt Hotel London / Chef |
| September 1977 to August 1978 |
Military Service in Brest / Chef for Amiral Le Franc |
| September 1978 to August 1979 |
Tantris Restaurant Munich / Second Chef |
| September 1979 to October 1979 |
Pre Catelan Restaurant Paris / Second Chef |
| November 1979 to November 1981 |
Pre Catelan Restaurant Rio de Janeiro Brazil / First Chef |
| December 1981 to August 1982 |
Troisgros Restaurant Roanne France / First Chef |
| September 1982 to Today |
Chef owner of:
- Roanne Rio de Janeiro ( 1982 to 1983 )
- Claude Troisgros Rio de Janeiro ( 1983 to 2003 )
- Roanne São Paulo ( 1986 to 1991 )
- Terramater Rio de Janeiro ( 1990 to 1991 )
- Chef's Bistrot Rio de Janeiro ( 1991 to 1993 )
- C.T Restaurant New York City ( 1993 to 1997 )
- Boteco 66 Café, Rio de Janeiro ( 1999 to today )
- Olympe Chef Claude Troisgros Rio de Janeiro ( 2003 to today ) |
| November 1987 to today |
- Consulting Chef at Blue Door at The Delano, Miami Beach |
| December 2004 |
- Opening Caviar and Banana restaurant, New York City |
| March 2006 to Today |
- 66 Bistrô, Rio de Janeiro |
TV Shows:
Caviar and Bananas USA
About Brazilian Gastronomy, Art, Music and Culture
14 episodes already done in Rio de Janeiro, Salvador da Bahia, Manaus
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Culinary show Claude Troisgros – GNT GLOBO SAT
Called "Menu Confiance" |
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Books:
Da Cabeca a Panela, Brasilian Edition 1993 - Claude Troisgros |
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| Da Cabeca a Panela, Brasilian Edition 1998 ( pocket book ) - Claude Troisgros |
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Family Books :
Toc.... et toques - Pierre Troisgros s'amuse |
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| Cusiniers a Roanne, Jean et Pierre Troisgros |
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| Les Petits plats des Troisgros, Pierre et Michel Troisgros |
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| Cuisine de famille chez les Troisgros |
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| La cuisine acidulee de Michel Troisgros |
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Others Books:
Castro Maia – Anfitri ão – Interpretation of menus and recipies by Claude Troisgros |
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| Piraque – 50 anos de delicias – Recipies by Claude Troisgros |
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| Hots Chefs, Hip Cuisine – Recipies by Claude Troisgros |
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| Grands Chefs, Haute Cuisine – Recipies by Claude Troisgros |
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| Culinaria Nordestina, Encontro do mar e sertão – Senac – Introduction by Claude Troisgros |
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| Coisas Nossas, les grandes Chefs – recipies by Claude Troisgros |
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| Alex Atala, por uma gastronomia Brasileira – Introduction by Claude Troisgros |
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| Roberta Sudbrack, Receitas para cachoros – Preface by Claude Troisgros |
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| Coisas Nossas por grandes Chefes, MPE – Recipies by Claude Troisgros |
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| Burgers, Rebecca Bent – Burger Recipy by Claude Troisgros |
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| Bom pra cachorro, gastronomia canina, Roberta Sudbrack – Recipy by Claude Troisgros |
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| Go Fish, Laurent Tourondel – Recipy by Claude Troisgros |
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| Daniel Boulud, conselho a um jovem Chef – Frase from Chef Claude Troisgros |
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| Le livre d'or des livres d'or, institut Paul Bocuse promotion 2004 – Page from Chef Claude Troisgros |
Cooking Lessons:
| Vinícola Robert Mondavi, Nappa Valley, California |
| Escola de culinaria Alto Palato, Milan, Italia |
| Escola de gastronomia Hattory, Tokyo, Japao |
| Escola de cozinha Alicia Berger, Buenos Aires, Argentina |
| Escola de cozinha Peter Kump, New York |
| French Culinary Institute, New York |
| CIA, The Culinary Institute of America , New York , Nappa Valley |
| Club Gourmet, Rio de Janeiro |
| Boa Mesa, Rio de Janeiro, São Paulo, Brasilia, Belo Horizonte e Fortaleza |
| Zero Hora Gastronomia, Porto Alegre, Brasil |
| William Sonoma, Columbus Circle.New York City |
| and others |
Special Gastronomy Weeks:
| Century Hyatt Hotel, Tokyo, Japao |
| El Gazebo Restaurante, Caracas, Venezuela |
| Novotel, Abhu Dhabi, Emirados Arabes |
| Club Med One Ship , Franca ate Nova York, 1991 |
| Norway Ship , 1990 |
| Intercontinental Hotel, Caracas, Venezuela |
| Ritz Carlton Hotel, Singapour |
| Casino du Lion Vert, Lyon, Franca |
| Bagatelle Restaurante, Oslo, Noruega, 2005 |
| and others |
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