Michel Roux Sr.

Michel Roux Sr. (1941-2020) was a French-born chef and restaurateur who became one of the most influential culinary figures in Britain. He was widely credited with revolutionizing the UK restaurant scene and establishing a new standard for fine French cuisine in England. Along with his brother Albert, he opened Le Gavroche in London in 1967, which became the first restaurant in Britain to earn three Michelin stars. The brothers later founded The Waterside Inn in Bray, which has maintained its three Michelin stars since 1985, marking the longest-standing three-starred restaurant outside France. Roux authored several acclaimed cookbooks, including "Pastry" and "Sauces," which became essential references for professional chefs and serious home cooks. His expertise in classical French cooking techniques and his dedication to training young chefs through the Roux Scholarship program helped shape a generation of British culinary talent. The chef's legacy extends beyond his restaurants through his numerous television appearances and his role as a mentor in the industry. His son Michel Roux Jr. and nephew Alain Roux have continued the family's culinary tradition, maintaining the high standards established by Michel Sr. at their respective restaurants.

Readers praise Michel Roux Sr.'s detailed yet accessible cooking instructions, particularly in "Pastry: Savory & Sweet" and "Sauces." Home cooks note his ability to break down complex French techniques into manageable steps. Readers appreciate: - Clear progress photos for each technique - Precise measurements and temperatures - Professional tips that work in home kitchens - Historical context for classic recipes Common criticisms: - Some ingredients hard to source outside France - Recipes require significant time commitment - Advanced techniques intimidate beginners - Older books lack modern dietary alternatives Ratings averages: Goodreads: 4.5/5 (across all titles) Amazon: 4.7/5 "This book gave me the confidence to finally master puff pastry" - Amazon reviewer "The recipes work every time, but plan your whole day around them" - Goodreads review His technical expertise resonates most with experienced home bakers and culinary students seeking to improve their French cooking foundations.

Sauces: Savoury and Sweet (1996) A technical manual covering the preparation of over 200 sauce recipes used in classical and modern cuisine.

Eggs (2005) A cookbook focused on egg-based recipes and techniques, including basic preparations and complex dishes.

Pastry: Savoury and Sweet (2007) A comprehensive guide to making various types of pastry with detailed instructions for classic French pastry recipes.

Desserts (2011) A collection of classic French dessert recipes with step-by-step instructions and techniques.

The Essence of French Cooking (2014) A compilation of traditional French recipes covering all courses, with detailed cooking methods and techniques.

Life Is A Menu: Reminiscences and Recipes from a Master Chef (2009) An autobiographical work combining personal stories with selected recipes from Roux's career.

At Home with the Roux Brothers (1988) A collection of recipes developed for home cooks, co-authored with his brother Albert Roux.

New Classic Cuisine (1983) A detailed exploration of classical French cooking techniques and recipes, co-authored with Albert Roux.