Roth’s menu will be served by chef Xavier Pauly and his team of eight. Listed highlights include perch fish and chips, Lorraine stew, classic mehlknepfle egg, and Rossini beef fillet.
The Terroirs de Lorraine restaurant at the classified historic railway station has space for over 130 diners, with additional outside terrace seating.
Roth (left), who is the only chef in the world to have been named Meilleur Ouvrier de France and Bocuse d'Or winner, started his 44-year culinary career in the region and called the venture with SSP a "symbol of his homecoming”.
“Terroirs de Lorraine is born of my passion for the region, and my roots are in Lorraine where my culinary career began at my family restaurant,” said Roth.
“I look forward to welcoming customers to enjoy authentic cuisine in a place that for me is full of history and memories. With my team, we have developed a simple and refined menu that fuses regional dishes emblematic of Lorraine and French gastronomy.
“With the opening of the Terroirs de Lorraine restaurant, I hope the Gare de Metz will be established as destination in its own right, as well as a gateway to the city.”
The new development is part of SSP France’s wider programme to refresh the food offerings at stations across France, in partnership with star chefs whose craft is founded in regional gastronomy.
Gerard d’Onofrio, managing director of SSP France, said: “We are particularly proud to be working in conjunction with Michel in this outstanding venture. It underscores our commitment to innovation and high culinary standards that can be seen across our offer to the travelling consumer.”
The rail sector accounted for 33% of SSP Group’s revenues for 2017 which totalled £2.3 billion.
Continental Europe, SSP’s biggest market, accounted for £910m worth of sales last year, a rise of 14.2% on 2016.