3 successful houses A family affair

Published 14 / 12 / 2022 Reading time: 6 min

They are part of the “landscape”, a landscape as luscious as it is demanding; their names resonate in homes in Roanne and far beyond. Pralus, Troisgros, Mons… multi-generational encounters with these lovers of good taste who pass on the torch from generation to generation, without ever extinguishing the flame of indulgence.  

Maison Pralus, chocolate and pastry shop

Francois Pralus 

« Our Mansion has remained quite family-friendly despite 18 shops open today, everyone knows each other, rubs shoulders and there is a good atmosphere. As a child, I loved making cakes with my father in the kitchen, I was fascinated by his artistic sugar pieces. I hung around the lab, I put my finger in the biscuits, the creams, the melted chocolate and I spent a lot of time laughing with the workers. Then a quick tour of the store, it was a bit like Charlie and the Chocolate Factory. Today, I work with Hugo, my son. Young people want to be heard and sometimes jostle to change habits! But everything is going well. We consult each other for new creations and we cook a lot together. Of course, we keep our star brioche recipe, Praluline ^® ! »  

Hugo Pralus 

“My investment within the Maison has built up over time. I started by studying business, I took the time to travel, including a year traveling and working in Australia. After my MBA (Masters in Business Administration), the idea caught on: I started by passing my pastry CAP, I trained in several houses before joining the family business. Today, I manage the pastry workshop located in Roanne and which supplies our shops in Roanne. I also launched the idea of ​​the shared permaculture garden in 2016: it was a big project to set up, which now allows our employees to obtain vegetables grown on site. »  

Maison Mons, cheese platter & cie

Herve Mons 

“We were inspired by our parents who taught us to work, to please, to always empathize with our customers. Today, we represent the living memory of a centuries-old cheese-making tradition, thanks in particular to an enormous amount of sourcing work that is ubiquitous in our approach. The best marketing Mons House, these are the tastes of cheese! » 

Laurent Mons

“Like enzymes in cheese, we have matured! We are complementary, knowing well what we like and what we know how to do. My brother Hervé acts as a conductor: he keeps a step back and shares his vision for the future. I manage the Halles Diderot shop and invest myself in the training center. My son, Jules, was prepared in a very transversal way: even if we don't do everything on a daily basis, it's essential to understand everything. » 

Jules Mons 

“I had the chance to hang out in the cheese factories, it was a good way to spend time with my father. For parties and weekends I also worked with my father and my uncle, it gave me pocket money. I passed a BTS in chemistry, then I was caught up by the profession of trader. I came back because I missed the product. Together, we decided on a course to train me: 5 years in the 4 corners of France and the world to immerse myself in the cheese industry! » 

Maison Troisgros, 3 restaurants including a 3* in the Michelin Guide

Michael Troisgros 

« Our Mansion is historical and at the same time very young. This is due to the move but mainly to the new generation which gives a necessary dynamic. While Marie-Pierre and I leave our mark, our children have their own personalities and each in his or her position helps the family business progress. César and Léo assert themselves in the kitchen, Marion in the hotel and in administration. They live their profession intensely.

Cesar Troisgros 

“With us, the pleasure of receiving and giving pleasure is like the first day. It's in our DNA. I am lucky to be a child of the ball but I chose to be a cook at 18 years old. I then chained various experiences in Paris, Spain and the United States. I dreamed of going to Japan but fate wanted it otherwise. The trip was delayed and suddenly I took a liking to working from home. Today, I'm head chef at the big 3-star house. I am surrounded by a brigade of 20 cooks and 20 service people. »  

Leo Troisgros 

“I was able to be trained by great cooks in France and abroad. After that, joining the family business, with my brother and my parents, was not easy. But I finally found my place as a chef at the Colombier Hill and I thrive. With my partner Lisa, we are starting our 3rd year, with more self-confidence. Our parents allow us a lot of freedom as long as we are in the spirit of the house. »