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Stir it up magazine October 2017

Le a d i n g Li ght s MICHEL ROUX JR Hailing from culinary royalty, Michel Roux Jr is a familiar face on our TV screens. He heads the two Michelin star Le Gavroche, opened 50 years go by his father Albert and uncle Michel, and is passionate about bringing through the next generation of chefs. Was it an advantage or a disadvantage having a famous father in the same industry? Both, big shoes to fill and he is a legend but there is no denying that I got a head start. How do you feel about your daughter Emily following in your footsteps? Incredibly proud and happy, although it’s a tough industry and can take its toll she is strong enough to make a success out of it. Tell us about your ongoing love affair with French cuisine. It’s in my blood and life would be so dull without butter! How has the Roux Scholarship helped transform the view of British chefs across the globe? The Roux Scholarship has transformed the life of 34 chefs in Great Britain and they have in turn become mentors to many more up and coming chefs. “True progress can only take place when it is firmly grounded in the past. This is perhaps more true of cooking than it is of any other human activity.” Please can you expand on this? 100% agree you cannot re-invent the wheel but must embrace evolution whilst respecting the values of the classics. With Le Gavroche celebrating its 50th anniversary this year, what is the secret of its success? Staying true to its roots and consistency are major factors, not forgetting the staff, without them and their loyalty we would not be celebrating such a milestone! You always seem so calm and collected, on TV at least! How do you keep your stress levels down? Long distance running is a hobby, but sport in general is a good way to relieve any stress. Confidence also comes with maturity….age! You’re appearing at various BBC Good Food Shows this autumn/winter. What is the lure of live events such as these? I love the interaction with a live audience, they are so passionate. Tell us about your new pub venture (The Wigmore). How was the process of creating the pub food menu (as opposed to a high-end restaurant menu)? The Wigmore is first and foremost a pub, so great drinks in a comfortable space with cheerful service. The food is pub food, ham and eggs, chips, cheese toastie, scotch eggs but made with all the care and attention of a high end restaurant. Your new book ‘Les Abats: Recipes celebrating the whole beast’ is out in October. Why are so many people turned off by offal – and how can you persuade them to change their minds? We should eat more offal and hopefully this book will persuade more people to at least try it. It’s cheap, nutritious and tasty. If we take the life of an animal for food then we should eat all of it not just the “choice cuts”. LEADING LIGHTS 34 OCTOBER 2017


Stir it up magazine October 2017
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