[9] When they were called back to take over the family business in 1953, Pierre was in charge of cooking, and Jean oversaw the sauces.

[2] One of the inventors of nouvelle cuisine, in the 1960s, Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, and Michel Guérard "disrupted restaurant culture...

Breaking away from the long-established rules of French haute cuisine, the group pushed for food to look and taste more like the stuff it’s actually made from, to be leaner and lighter and brighter.

"[10] The New York Times says "the restaurant’s most famous dish was salmon with sorrel sauce (saumon à l’oseille).

[14] About her visit in the 1970s, Gael Greene wrote "Brother Pierre in his tall white toque sat playing gin rummy in the middle of the dining room, where the awed pilgrims left over from lunch still nibbled petit fours as we checked in.

[5] After his death, Stephen Harris for the Telegraph went so far as to call him "the father of nouvelle cuisine," and that "today's chefs [in 2020] still work in his shadow.