great dynasties of the world: the Roux family - The Guardian

In Oscar Wilde's The Picture of Dorian Gray (1891), Lord Henry remarks of Lady Brandon that "you tried to find a salon, and could open a restaurant." The brothers Albert and Michel Roux opened a restaurant, and he succeeded to found a dynasty. In 1967 Albert and Michel and their savings, borrowed money, hoping for the better and opened Le Gavroche, Mayfair, London. Gavroche - "The Kid" - a large ambitions, and they were soon filled, the Urchin was greedy

In Oscar Wilde's The Picture of Dorian Gray (1891), Lord Henry remarks of Lady Brandon that "you tried to find a salon, and could open a restaurant." The brothers Albert and Michel Roux opened a restaurant, and he succeeded to found a dynasty.

In 1967 Albert and Michel and their savings, borrowed money, best hope for that, and opened Le Gavroche, Mayfair, London. Le Gavroche - "The Kid" - has big ambitions, and they were soon filled, the Urchin was greedy. In 1974, the brothers Roux its first Michelin star for his cuisine at Le Gavroche has been assigned. In 1977, they received a second and in 1982 they got their third. Le Gavroche was honored to become the first British restaurant of the Sun Star Michelin restaurant of the other brothers, the Waterside Inn in Bray, Berkshire soon followed.

At Le Gavroche, the Roux brothers in force was the unofficial senior Oxbridge English cuisine, an academy of gastronomy. This is where to learn all the young British talent, skills, sharpen his bone veal and the knife of his head is gone. If cooking is an art form, was Le Gavroche, The Royal College of Music, Central Saint Martins College of Art & Design, Rada and the Courtauld and Warburg Institutes poached all in one, wrapped in a bowl puff pastry with foie gras and served with truffle sauce.

Graduates from the kitchen of Le Gavroche are: Marco Pierre White, Gordon Ramsay, Marcus Wareing, Rowley Leigh, Paul Rankin, Bryn Williams, Andrew Fairlie, and almost any other leader, you've heard, ever, including, of course, Albert's son, Michel Roux Jr. and the son of Alain Michel. According to Rowley Leigh, "The fact that it works through the incredibly strong family is key." . Paul Rankin "If you come back you feel amazing and extraordinary - part of the family"

In his book "White Heat" (1990), recognized Marco Pierre White, Albert Roux as a figure of mentor and father, even if the two men talk to each other. Marcus Wareing has called the Roux brothers, "the godfather of British haute cuisine.

The Roux brothers themselves come from a family of modest deli Cluny, France. The brothers trained as bakers, and came to London to seek his fortune in the 1950s. Albert worked as a chef for Nancy Astor, Michael worked for the Rothschilds. In its statement-cum-book, a life in the kitchen (2009), Michael Jr. describes an idyllic childhood - a world of festivals and everyday family events, live on a large property in Shipbourne, Kent. remember, the only arguments Michel Jr. were on the food. "My father and my uncle had furious arguments about how to make an omelet ... As far as I can remember, family and food were the most important things in our lives. "

During school holidays, Albert Michel Jr. got up at one or two o'clock in the morning to go to Billingsgate fish market and meat for Smithfield and Covent Garden for fruit and vegetables. Albert's wife, Monique, would go to Paris to meet England ingredients. Finally, of course, took the pressure took its toll: Albert and Monique were divorced in 2001. The two have since married.

The tradition of the Roux family. Michel Jr. trained as a pastry chef and now runs Le Gavroche, after taking over the restaurant from his father in 1993. Alain Michel Sr son, now runs the Waterside Inn, the award three consecutive Michelin stars for 25 years. Contest Details Roux Scholarship, an annual award to promote excellence and encourage the next generation of leaders in the United Kingdom can be found at rouxscholarship.co.uk.

Le Gavroche restaurant favorite of the queen mother. They flop in the rule for the Swiss followed by braised blown.