This Month

As the son of Albert Roux – and nephew of Michel Sr – Michel Roux Jr is practically gastronomic royalty. After stints with Alain Chapel and for President Mitterand, his long regency over Le Gavroche – since 1991 when he inherited it from his father – has earned him two Michelin stars and the respect of foodies worldwide for his light, elegant, yet still classically underpinned food.

So he is indeed well-qualified to write A Life in the Kitchen, tracing this culinary dynasty from Albert’s time as private chef to the Cazalets when they first came over from France right down to his daughter Emily’s burgeoning talent for chocolate puddings. It’s much in the style of his food – an elegant, unstodgy mix of autobiography and recipes, sprinkled liberally with photos, old menus and family tips from how to clean copper and silver to his grandfather’s tip for the best fishing bait.

Some of the recipes are not quite what you might expect of a two Michelin star chef either. He’s got the simplest recipe for a Lamb Tajine I’ve ever seen and who could resist a recipe for Chocolate Cookies that look like slices of black pudding or a multi-layered non-fuss Cheese & Ham Pie? There is a definite affection for regional French and home cooking, with the family – something surely learnt at his father’s chopping board...

Of course, if you really want a flavour of life in a top restaurant kitchen, check out his Day in the Life of... section. The schedule reads exhaustingly, the recipes are more challenging, but it does give you the buzz of life at the top and a mere hint of the dedication required to stay at the top of your field.