Michel Roux is a neo-classical chef of ferocious clarity. His approach to cuisine is all about removing the complexity from dishes and making the experience clean and crisp. A taste purist, Roux is an advocate for prioritizing sauces and making them an integral part of the dish rather than a superfluous add-on.

 

Michel Roux arrived in England in 1971 with his older brother Albert to open the original Le Gavroche Restaurant in Lower Sloane Street, London. The address was imprinted immediately onto the minds of gourmets and gourmands across the country. By 1972 when they opened The Waterside Inn they had another three restaurants in London, each a landmark in a city not then known for fine dining.

Between them they have trained over 800 young chefs, many of whom have now become legends in their own right. Since 1984 the Roux Scholarship has been considered the ultimate British competition for chefs.
A celebrated published author, Roux Snr has made the art of cooking attainable and accessible to mere mortals through his collection of how-to books. Beautiful, practical and remarkably easy to follow, Roux's books have become a cornerstone for the tricky world of do-it-at-home sauces, making Roux a household name as an absentee advisor to the amateur cook.

Michel is a genuine maestro, orchestrating clean notes and sharp melodies that will transform a simple meal into a sensuous symphony of tastes and flavours. Cuisine NOW has ambitiously added Michel Roux to the prodigious line up of culinary artists.