The creation of Albert and Michel Roux, Le Gavroche opened in 1967. At the time, it was the only restaurant of its kind - serving classical French food with the highest standards of cooking and service - in London. As the River Cafe has set the standard by which Italian cooking is appreciated in Britain, so Le Gavroche represents the finest classical French cooking. Now run by Michel Roux Jr., it retains its two Michelin stars, and continues those high standards for which it has always been famous. Michel Roux Jr's style is 'modern French' - classical French cooking with a lighter and less rich approach, and subtly influenced by Mediterranean and Asian flavours and ingredients. This book is a slice of culinary history - a selection of the best of Le Gavroche's cooking over the last thirty years with 200 seasonal recipes carefully chosen for cooking at home.
Michel Roux Jr. received his schooling in the kitchens at Le Gavroche. Before returning to run the restaurant in 1991, he worked with many of France's leading chefs, in Hong Kong, and as personal chef to President Francois Mitterand at the Elysee Palace in Paris.
Le Gavroche. The creation of two brothers, Albert and Michel Roux and the star of French cuisine in this country for more than thirty years. Now run by Michel Roux Jr., the menu is lighter and reflects modern trends in French cuisine with the intermix of Asian and Mediterranean flavours and ingredients. Arranged season by season, Roux presents a comprehensive collection of recipes, utilising ingredients at their freshest in the particular season discussed. From familiar truffles, frog legs, cheeses and ceps to the more unusual gull's eggs, smoke eel and roast mallard. The interplay of international ingredients is reflected in recipes such as tagine of red mullet, cep pizza and sauerkraut of seafood. More suitable for confident chefs there are also easier recipes for those willing to have a go. For a taste of food from one of the world's greatest restaurants, look no further and enjoy in your own home with Michel Roux's help. - Lucy Watson
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