Distinguished chef and entrepreneur, Michel Roux was born in 1941 in Charolles, Saône et Loire, France. Between 1955 and 1958 he completed an apprenticeship at the Pâtisserie Loyal, Paris 20eme, before taking the position of Commis Patissier-Cuisinier at the Embassy of Great Britain in Paris. Between 1960 and 1967 he was also a chef at Melle Cécile de Rothschild in Paris, as well as serving in the military as a cook in the Officers' Mess in Versailles, and in Colomb Bechar in the Sahara.
He has opened a number of establishments in his lifetime, amongst these being Le Gavroche in London, and The Waterside Inn in Bray, Berkshire. He is also the owner and director of Michel Roux Limited, a company specialising in the sale of French fine wines in Great Britain and to several cruise companies. Since 1984 he and his brother have headed up a Scholarship for young British trained chefs, allowing winning applicants to be placed in a 3 star Michelin restaurant for three months.
He has made a number of appearances on television and radio, including a successful thirteen week cookery programme on BBC2 with his brother Albert. He has also appeared on National television and been involved in radio broadcasts in France, the USA, Australia and South Africa.
His career has spanned five decades, and during that time he has won many prizes in cooking and patisserie competitions, and achieved a number of awards and distinctions. In 2002 he was awarded an OBE by the UK foreign secretary, Jack Straw. Two years later he was awarded the Chevalier dans l'Ordre de la Legion d'Honneur, as well as the "prestige medal" by Les Cuisiniers Français in Paris. In 2006 he was given a Lifetime Achievement Award by Restaurant Magazine in London.
He is the author of cookery titles such as New Classic Cuisine (Macdonald, 1983), French Country Cooking (Sidgwick and Jackson, 1989), Cooking for Two (Sidgwick and Jackson, 1991), Eggs (Quadrille, 2005) as well as his autobiographical work, Life is a Menu (Constable Robinson, 2000) For a complete list of his titles, please see Michel Roux's bibliography.
Bibliography:
National publications - major serialisations in: Sunday Times, Sunday Telegraph, Observer and the Daily Mail. National publications - articles in the: Times, Daily Telegraph, Financial Times, Independent, etc.
New Classic Cuisine, Macdonald, Great Britain and the Commonwealth, 1983
Roux Brothers on Patisserie, Macdonald, Great Britain and the Commonwealth, 1986
At Home with the Roux Brothers (plus the TV series), Sidgwick and Jackson, Great Britain and the Commonwealth, 1988
French Country Cooking Sidgwick and Jackson, Great Britain and the Commonwealth, 1989
Cooking for Two Sidgwick and Jackson, Great Britain and the Commonwealth, 1991
Desserts, A Lifelong Passion Conran, Octopus, Great Britain and the Commonwealth, 1994
La Bonne Cuisine des Frères Roux, a collection of sixty recipes. Solar/Presses de la Cité, France, 1994
Sauces, over 200 recipes on sweet and savoury, classic and new sauces. Quadrille, Great Britain and the Commonwealth, 1996
Re-edition of Sauces, Quadrille Publishing, Great Britain and the Commonwealth, 2000
CD-ROM Desserts, Macmillan Interactive Publishing, Great Britain and the Commonwealth, 1997
Life is a Menu (Autobiography) Constable Robinson, Great Britain and the Commonwealth, 2000
Only the Best Quadrille, Great Britain and the Commonwealth, 2002
Eggs, Quadrille, Great Britain and the Commonwealth, 2005
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