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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