I Cook for Myself Michel Roux
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Marco Pierre White
Marco Pierre White World-renowned TV Chef & Restaurateur "The original rock-and-roll chef, Marco Pierre White has a larger-than-life personality, and is a rare gem in the treasure of great chefs" Marco Pierre White is fondly known as "The Godfather of modern cooking" and has been dubbed the first celebrity chef, enfant terrible of the UK. Aer going into rerement in 1999, he hit our screens in 2007 to take the helm as Head Chef of Hell's Kitchen in the UK. TOPICS: IN DETAIL: Creativity & Innovation He began his classical training as a commis under Albert Roux and Michel Roux at Leadership & Teamwork Le Gavroche. On compleon of his training, he opened Harveys in London, where Service Excellence he won his first Michelin star and was awarded his second in 1988. He was The Devil in the Kitchen awarded his third Michelin star at the age of 33 - the first Brish and youngest Cooking Demonstrations chef ever to achieve this. As well as being a celebrated chef, Marco is a shrewd businessman with an impressive selecon of UK and internaonal restaurants. LANGUAGES: He is recognised by patrons and peers alike for having provided a highly creave and innovave impetus into contemporary internaonal cuisine. He has also He presents in English. mentored several of today's great chefs including Gordon Ramsay and Heston Blumenthal. PUBLICATIONS: 2010 Marco Made Easy WHAT HE OFFERS YOU: Rasoi: New Indian Kitchen Marco shares with audiences the recipe for his own success as well as his (with Vineet Bhatia & Fay enthusiasm and passion about delivering what customers really want. -
Northcote Obsession
OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL -
Our Best-Known Faces Our Best-Known & Grill in the ‘80S, Heralding a Sea Change in the Restaurant Scene, and Still Influences Today, As a Judge on Great British Menu
Chris Corbin and Jeremy King Co-founders, Corbin and King The duo behind some of the capital’s most loved dining rooms, including The Wolseley, who continue to expand. Yotam Ottolenghi and Sami Tamimi Co-founders, Ottolenghi Jerusalem-born Ottolenghi and Tamimi have hugely influenced both the way we (professionals and home cooks) shop and eat. Phil Howard Co-owner, Elystan St, Sonny’s, Kitchen W8 Michelin-starred super-chef (and survivor) who has been cooking in London for more than 20 years; countless protegés now running their Nick Jones own restaurants have him to thank. Founder, Soho House & Co. With properties opening in Hong Kong and Paris, the Anthony Demetre global expansion for Soho House continues apace. Chef owner, Wild Honey Jones is still very much at the forefront of the private Demetre’s Arbutus in Soho was a members’ club group that he founded in 1995 and game-changing restaurant and he’s continues to grow the business that has become one of been cooking in the capital for more the most influential hospitality brands in the world. than two decades, now at the relocated Wild Honey St James. Russell Norman Co-founder, POLPO A tenacious operator, Norman is responsible for the restaurant renaissance in London, bringing Negronis, squirrel-cage lightbulbs and small plates to diners. Mark Hix Chef owner, HIX Restaurants After 17 years at Caprice Holdings, Hix has become known for his originality and vision and has just published his 10th book. Oliver Peyton Restaurateur and broadcaster Peyton gave London the Atlantic Bar Our best-known faces Our best-known & Grill in the ‘80s, heralding a sea change in the restaurant scene, and still influences today, as a judge on Great British Menu. -
A Full List of Members Is Available Here
Honorary Academicians Willy B.G Bauer OBE FIH MI - Founder, Gold Service Scholarship Christopher Cowdray FIH MI - Chief Executive, The Dorchester Collection Richard Edmonds - Retired Secretary of Boodle's Rowland Foote FRSA LCG FE - Quality Management Services Edward Griffiths CVO FIH - Chairman, Searcys & Portico Graham K L Jeffrey - International Hotel Consultant, Former Vice President and General Manager, Willard InterContinental Hotel Ronald F Jones OBE Hon D Univ FIH MI - Retired Director & General Manager, Claridge’s; Partner, Salute; Director, Dormy House Hotel George Kennedy CBE - Former CEO, The Royal Automobile Club Thomas Kochs - Managing Director, Corinthia Hotel London Dr Nico Ladenis Peter Lederer CBE FIH MI - Previously Chairman, The Gleneagles Hotel Professor Ray Linforth - Vice-Chancellor & Principal, University College Birmingham Anton Mosimann OBE DL OMA - Chairman, Mosimann’s Harry Murray MBE FIH MI - Chairman, Lucknam Park Hotel & Spa Ramon Pajares OBE FIH MI - Previously Managing Director, The Savoy Group of Hotels and Restaurants Duncan Palmer CMA FIH MI - Managing Director, The Murray Beverley Puxley MBA FIH FCA - Retired former Head of Hotel Catering & Tourism Studies, Westminster Kingsway College Christopher Rouse FIH MI - Consultant to Hotel/Leisure Industry; Former Director/General Manager, Turnberry Hotel Michael Shepherd FHI MI - General Manager, London Hilton Park Lane Martin Skan - Retired Owner, Chewton Glen Hotel Dagmar Woodward FIH MI - General Manager, Jumeirah Frankfurt Paolo Zago - Retired Managing -
Michael Roux CREAM: Layout 1
Father and son culinary dream team Michel and Alain Roux, who teamed 105 up to cook for patrons of Royal Ascot’s Panoramic Restaurant this year MICHEL ROUX THE ORIGINAL AND THE BEST Fiona Collins speaks to one of the world’s most acclaimed and respected chefs – French culinary genius Michel Roux – who has maintained a coveted three-Michelin-star status for an incredible quarter-century Waterside Inn, Bray very month it While publishing deals and landscape could be described as bleak at best. seems, a new television appearances have With luminaries including Charlie Chaplin, Sophia Loren celebrity chef brought him something of a and Robert Redford attending the glittering opening night, e comes to our celebrity following of late, this is the Roux brothers guaranteed themselves headlines, but the screens, still a man for whom a basic hype was immediately followed by culinary success. Le promising to revolutionise the way passion for food, and a striving for Gavroche became the first restaurant in the country to be we think about food, and extolling culinary excellence, is the main awarded one, then two and finally three Michelin stars. the virtues of healthy eating and driving force. “We had an instant success,” Michel Roux says of Le home cooking. Entire television “It’s a kind of love,” Roux says of Gavroche, which within months of opening had earned a networks are now dedicated to cooking. “You have to look at reputation as ‘the’ place to eat in the capital; its tables the subject, while the more yourself everyday and say, ‘Am I bursting with London’s high society. -
Le Gavroche1.Pdf
1967 - 2007 4 0 t h A N N I V E R S A R Y 1 c l i v E c H R i ST i AN ( l o N d o N ) , U N i T 1 0 1 , 1 ST F l o o R , S o UTH d o m E , c H E l SEA H AR b o UR d E S i g N c E N T R E , l o N d o N S W 1 0 0 X E c l i v E c HR i ST i AN T E l: 020 7349 9200 4 0 t h A N N I V E R S A R Y 2 4 0 t h A N N I V E R S A R Y 3 48 CONTENTS 8 The Roux brothers in Great Britain – a culinary success story 9 An introduction to Le Gavroche 75 13 Setting the standard – by Matthew Fort, food critic 29 40th Anniversary party at Le Gavroche 41 A birthday party to remember – by Margaret Clancy – food writer/critic 43 Newspaper reviews 46 Rolls Royce – the Phantom Drophead Coupé 88 48 The godfather of the ‘Art of the table’ – Silvano Giraldin 51 Michel Roux Jr – Chef de Cuisine 59 The man in the wings – by Jack Valenti 75 What the celebrity chefs say about Le Gavroche 88 The Capital Hotel and Retaurant Le Gavroche 43 Upper Brook Street, 7 8 92 Le Gavroche – Awards London W1K 7QR [email protected] 97 www.le-gavroche.co.uk 97 Cooking, shooting, fishing – Jane Pruden talks to www.michelroux.co.uk Michel Roux Jr and his father, Albert Tel: 020 7408 0881 Tel: 020 7499 1826 103 Vive le France – Michel Roux and Silvano Giraldin choose Fax: 020 7491 4387 To hire Le Gavroche for a private six of their favourite restaurants on the Cote d’Azure function please call Silvano Giraldin on 020 7499 1826 111 A selection of menus at Le Gavroche... -
The Turning I
April 10 - 23, 2020 Volume 11 // Issue #8 THE TURNING I. My sweet darlings, however did you stay afloat for so long and never suspect you were built to breathe under water? Why did you never toss thoughts around in three dimensions, never loose them like dragonflies into the deep sky? How could you fear falling? Didn’t you see the spiders stringing safety nets across the earth every day, just in case? II. Instead, you tore at this world, and I watched. I felt the air’s grim thickening, saw the waters rise. You were huddled at the precipice—at the very brink, my loves—and still bellowing for more. What crucial inspiration turned you at the last? I’ll never know what broke over you, and with what calamity, clamor or grace—but when you knelt, as one, it was a mighty sight. You placed your hunger on the ground and left it to lie among the gadgetry of old logics, beside the corpses of cruelty and greed. You were exquisite to me then, long-legged and bright-eyed, built of gravel and stardust; oh, my sweet, funny loves. My unfurling galaxy, my pebble-scatter of promises. III. And so we came to the age of the great unbuilding, where everyone’s name is stillness. Here, day gathers you into the deep magic of play. Here, night powders you with the ancient magic of rest. It’s a time of dragonflies. So be soft in your hearts, dear hearts, for we are all cast shining and short-lived into the sky—And allow your face to take the shape of wonder when your children ask again to hear the tale of the time you almost broke the world. -
The Emergence, Development and Influence of Rf Ench Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: an Oral History
Technological University Dublin ARROW@TU Dublin Doctoral Tourism and Food 2009-01-01 The Emergence, Development and Influence of rF ench Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: an Oral History Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tourdoc Part of the Oral History Commons Recommended Citation Mac Con Iomaire, M. (2009). The emergence, development and influence of rF ench haute cuisine on public dining in Dublin restaurants 1900-2000:an oral history. Doctoral thesis. Technological University Dublin. doi:10.21427/D79K7H This Theses, Ph.D is brought to you for free and open access by the Tourism and Food at ARROW@TU Dublin. It has been accepted for inclusion in Doctoral by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History (Volume 1/3) From Ancient Greece and Rome to 21st Century Europe Submitted by Máirtín Mac Con Iomaire B.Sc.(Hons)Ed.&Tech. to School of Culinary Arts and Food Technology Dublin Institute of Technology for the Award of PhD. Supervisor: Dr. Pat Dargan 2009 Abstract The words Dublin or Ireland do not immediately come to mind when haute cuisine is mentioned. However, two leading French chefs, the brothers Francois and Michel Jammet, opened a restaurant in Dublin in 1901 which, up until its closure in 1967, remained one of the best restaurants serving haute cuisine in the world (Mac Con Iomaire 2005a; Mac Con Iomaire 2006).