Inventing Cuisine: Michel Troisgros

As the third generation of the legendary Roanne family of chefs, Frenchman Michel Troisgros built his reputation largely on the basis of inventive and offbeat work with acidic ingredients, with creations that pulled equally from Italian and Japanese influences - a school of cooking he christened "cuisine acidulée." Popular Troisgros ingredients included rhubarb, yuzu, kumquat, apple and sadachi, which he used to concoct dishes such as consommé of dashi and wakame with diced Taraba crab and kumquat, and beef cheek cooked for 10 hours served in a sauce of shallots, coriander and basil, garnished with strips of fresh mango. This documentary from director Paul Lacoste explores Troisgros's approach to culinary work at the popular Maison Troisgros in Roanne, France.