Kent-born Michel Roux Jr has become an icon for classic French food with contemporary style. His background is intertwined with French fine-dining, having followed in his father’s culinary footsteps and embarking on apprenticeships in Paris from an early age. He has now set up almost a culinary institution in the UK, being the owner of Le Gavroche and a popular TV chef and judge.
Chef Roux has gained invaluable experience from his father, Albert Roux, from working under Chef Alain Chapel and at Boucherie Lamartine and Charcuterie Mothu in Paris and the Gavers Restaurant in London.
After a stint at the Mandarin Hotel in Hong Kong he returned to London and worked at La Tante Claire before joining the family business. He took over running Le Gavroche in 1991, gradually changing the style of cooking to his own – classic French with a lighter, modern twist. The restaurant has since been awarded two Michelin stars.
Michel opened Roux at Parliament Square in May 2010, with Restaurant Associates, part of the Compass Group UK and Ireland. And in November 2010, he opened Roux at The Landau at London’s prestigious luxury hotel, The Langham.
The last few years have seen Michel Roux Jr support up-and-coming British chefs and the culinary industry in the UK.
What was your most moving culinary experience?
Eating grilled lobsters whilst watching the sun set on a tiny island in the Indian Ocean. A glass of champagne, my wife and daughter for company.
The most amusing kitchen incident you ever witnessed?
A well-known food critic once said that I should not use black pepper in mashed potatoes only to find out it was chopped truffles!
Your best piece of advice for amateur chefs?
Don’t experiment on your guests. Always cook tried and tested dishes. Keep it seasional and simple so that you can spend more time with your friends than in the kitchen.
- 3 Michelin stars | Waterside Inn
- 2 Michelin stars | Le Gavroche
- Lifetime Achievement Award, 2012 | Tatler Restaurant Awards
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43 Upper Brook Street
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