Marie Trignon

Chef Marie Trignon's culinary philosophy is deeply rooted in the rich legacy of La Roseraie, the family restaurant she inherited from her father, Vincent Trignon. Her core ethos revolves around an "évolution" of classical bases, acknowledging and honoring the solid foundations laid by her father while infusing them with her unique contemporary perspective. She articulates this blend by stating she builds her dishes "en fonction de cet héritage classique, mais ma cuisine est un peu plus ouverte sur le monde. C'est mon côté anglo-saxon." This signifies a delicate balance between respecting tradition and embracing global influences, resulting in a cuisine that is both familiar and surprising. Her overarching vision for La Roseraie extends beyond the plate to encompass a holistic guest experience. She aims to "garder cette stabilité" and "cocooner les clients et les chérir," fostering a welcoming and nurturing environment. A significant part of her future vision includes the development of an on-site aromatic garden, inspired by her husband's family history of nurturing herbs. This initiative underscores a commitment to freshness, quality, and a direct connection to nature, allowing her to draw upon homegrown aromatics for her recipes. Furthermore, her approach is characterized by a drive to "se surpasser" while remaining authentic. Even after achieving a Michelin star, she emphasizes that it "ne va rien changer à ma façon de cuisiner et d'accueillir la clientèle," highlighting her dedication to consistency and genuine hospitality. Her work, including her cookbook, serves as a testament to harmoniously blending "Passé et présent," celebrating the restaurant's history while charting an innovative future. Chef Marie Trignon's technical mastery is founded on a robust classical training, acquired initially at 'Tante Marie' in London, where she discovered a particular aptitude and passion for patisserie, later refined through intensive stages at prestigious establishments like Alain Ducasse's The Dorchester and Pierre Résimont's L'Eau Vive. Her style is characterized by a precise and elegant execution, particularly evident in her dessert creations, which she further honed with specialized training at Valrhona. She expertly blends her father's "bases classiques solides" with a contemporary, "anglo-saxon" influence, resulting in dishes that are both deeply rooted in tradition and open to global flavors. In terms of flavor and plating, Chef Trignon demonstrates a sophisticated approach to ingredients, often exploring a single product "sous toutes ses formes" and surprising diners with "quelques touches exotiques." Her plating is described as "précise et élégante," reflecting a meticulous attention to detail. She actively experiments with modern culinary techniques and ingredients, such as "huiles d'aromates," "crumble provençal," and "poudre d'huile réalisée à base de maltodextrine." Beyond food, she is also pioneering innovative beverage pairings, including "accords sans alcool" featuring hot teas. Among her most celebrated signature dishes, she offers an evolved version of her father's classics like the "double consommé de homard en croûte" and a magnificent "pigeon cuit sur coffre," which she serves with seasonal accompaniments such as a black cherry condiment, caramelized onion cream, and its own cooking jus. Other standout creations include a "dos de sandre en croûte de nori, servi avec une émulsion des arêtes à l'aneth," showcasing her global influences, and exquisite desserts like "glace vanille Tahiti servie avec un biscuit aux amandes et framboises." Her cookbook also features recipes for a "tataki de thon bluefin, fenouil et radis, huile de citron, taboulé gourmand aux piments doux," and highlights foundational elements like bisque de homard, terrine de foie gras, and perfectly cooked ris de veau.

Career

• Head Chef at La Roseraie Modave, Modave

Mentored by Her father (predecessor at La Roseraie Modave).