Description

The life - and life behind the scenes - of one of Britain's best-known chefs.

The Roux family is the most influential family associated with food in Britain. Through their various restaurants (Le Gavroche, Waterside Inn, Brasserie Roux) and catering services they have trained many of Britain's top chefs.

Albert and Michel Sr brought French high cuisine to Britain in the sixties, much of the produce being brought twice weekly from France by Michel's mother in the family car. Michel grew up in an environment of respect for fine food and ingredients, of never settling for second best, and of traditional French family excursions to find wild food. He tells the story of what it was like to grow up as part of this close-knit family.

He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris. He then worked with Alain Chapel at Mionnay before doing his mililtary service at the Elysee Palace cooking for Presidents Giscard d'Estaing and Francois Mitterand. After a stint cooking at the Mandarin Hotel in Hong Kong and catering in London, he took over the running of Le Gavroche in 1994.

Michel Roux: A Life In The Kitchen

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Hardback by Michel Roux Jr.

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Short Description:

The life - and life behind the scenes - of one of Britain's best-known chefs.The Roux family is the most... Read more

    Publisher: Orion Publishing Co
    Publication Date: 29/01/2009
    ISBN13: 9780297844822, 978-0297844822
    ISBN10: 0297844822

    Number of Pages: 320

    Non Fiction , Food & Drink

    Description

    The life - and life behind the scenes - of one of Britain's best-known chefs.

    The Roux family is the most influential family associated with food in Britain. Through their various restaurants (Le Gavroche, Waterside Inn, Brasserie Roux) and catering services they have trained many of Britain's top chefs.

    Albert and Michel Sr brought French high cuisine to Britain in the sixties, much of the produce being brought twice weekly from France by Michel's mother in the family car. Michel grew up in an environment of respect for fine food and ingredients, of never settling for second best, and of traditional French family excursions to find wild food. He tells the story of what it was like to grow up as part of this close-knit family.

    He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris. He then worked with Alain Chapel at Mionnay before doing his mililtary service at the Elysee Palace cooking for Presidents Giscard d'Estaing and Francois Mitterand. After a stint cooking at the Mandarin Hotel in Hong Kong and catering in London, he took over the running of Le Gavroche in 1994.

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