Michel Roux Jr

Michel Roux Jr

As the son of Michelin-starred chef Albert Roux, Michel Roux Jr was brought up loving good food. He’s now one of Britain’s most famous chefs, and it is an honour to have him as an ambassador. Here’s why he is so talented.

Back in 1976, Michel was an apprentice chef in Paris, working under Master Patissier, Hellegouarche. Then, between the years of 1980 and 1982 he trained as Commis de Cuisine under Alain Chapel, who was a main influence on his work.

After working in some of the best restaurants in Paris, Michel came to London in 1983 and worked as Sous Chef at Gavvers Restaurant. Staying true to his heritage, he became chef in various Roux restaurants in London between the years of 1985 and 1990. He then became Chef de Cuisine at Le Gavroche, his family’s acclaimed London restaurant. He was the first chef in the UK to enjoy a three star status in the Michelin Guide.

In more recent times, Michel has appeared as a professional judge on BBC2′sMasterchef and written five popular cookbooks. In 2010 he opened 2 new London restaurants: ‘Roux at Parliament Square’ with Restaurant Associates, and ‘Roux at The Landau’ at prestigious hotel, The Langham.

Cod Bourguignon with Baby Potatoes

Cod Bourguignon with Baby Potatoes

To celebrate the RNLI's annual Fish Supper fundraising campaign, Michel Roux Jr has cooked up this delicious cod with baby potatoes. Get involved at https://fishsupper.rnli.org/
Cod Bourguignon with Baby Potatoes

Cod Bourguignon with Baby Potatoes

To celebrate the RNLI's annual Fish Supper fundraising campaign, Michel Roux Jr has cooked up this delicious cod with baby potatoes. Get involved at https://fishsupper.rnli.org/
Warm Cockle, Clam and Potato Salad

Warm Cockle, Clam and Potato Salad

Michel Roux Jr says "The taste of malt vinegar with clams and cockles takes me back to the wonderful seaside resorts in England. You can’t beat it - especially on a windswept day with a pint of Best."
Perfect Roast Potatoes

Perfect Roast Potatoes

The secret to the perfect roast potato? A little bit of goose fat and the Albert Bartlett Rooster!