However, by 1973, they were around 40, confident, owned their own restaurants, and were ready for fame. They could have done without the name of the fame – most don't like 'nouvelle cuisine' and talk about 'cuisine moderne' or something. But the fame itself was very acceptable. Guérard, Vergé, and the two Troisgros set about writing books about their methods which made them even more famous.

Ann Barr and Paul Levy, The Official Foodie Handbook (62)