But Marie Trignon does not give up and, as always, she ends up getting the job… It is with the same determination that she then launches into the kitchen. “My parents invested a lot in La Roseraie. And it was sad that no one took over the reins…”
She then decided to train at Le Cordon Bleu in London. For a year, she worked in three houses, including Alain Ducasse’s Dorchester***, before returning to La Roseraie.
It was also with Pierre Résimont, at L’Eau Vive** in Profondeville, that Marie Trignon learned to organize a team, while her father always worked alone…
Cooking tip: what to do with leftover potatoes?
A young cook
It was therefore at the age of 40 – she is now 45 and this year won a Michelin star – that Marie Trignon truly embarked on the adventure of La Roseraie. Always at his side, his father delights customers with his double pâté of lobster in a crust or with his gratin dauphinois – long live the repass! –, served with a magnificent pigeon cooked on a chest by Marie. At the beginning of August, she served it with a black cherry condiment, a cream of caramelized and baby onions and a sauce of cooking juices.
“I construct my dishes based on this classic heritage, but my cuisine is a little more open to the world. It’s my Anglo-Saxon side”explains Marie Trignon, who likes to vary a product in all its forms or surprise with a few exotic touches. As with this pike-perch back in a nori crust, served with a dill bone emulsion.
But where the chef excels is in desserts. After several training courses at Valrhona, she offers precise and elegant creations, such as this Tahiti vanilla ice cream served with an almond and raspberry biscuit.
And the boss is full of projects. She is working on a plant-based menu, on non-alcoholic pairings – she has launched a pairing with hot teas with specialist Fabienne Effertz – and she wants to develop an aromatic plant garden. There’s no stopping Marie Trignon!
