A mates dad was retiring and his company down in Kent asked if they could get him a special treat and he asked for dinner with his family at La Gavroche - they went and they enjoyed a fine meal and the waiter asked if it was a special event - they said it was a retirement. They were stunned that Michel came over and spent time with them - his dad had a the most incredible and wonderful evening. They might never be back but that mattered not - what a true gentleman!!!
At 74k views, I feel like this video is being slept on a bit. What a treat this was. The TH-cam algorithm does occasionally do a good job! Brilliant interview.
Great video and a fantastic chef, I went to the restaurant twice, one of the visits was for my 50tg birthday, Michel served me a soufflé and wrote happy birthday around the edge of the plate, plus he came out of the kitchen, sat with me for 15mins wished me a happy birthday and we talked about all sorts, a great man, a genuine man and I wish him every success in his next venture
I’m gutted. It was my dream since I was a teenager to go to that restaurant one day, especially getting to take a partner. I literally used to have dreams, actual nighttime dreams, about eating there. And unfortunately I never got to, sucks. The cheese soufflé, the duck press thingy, I just so wish I got to go. I’m poor as fuck but I’d have appreciated it more than anybody
We went to the restaurant for our wedding anniversary, sadly it was one of the nights he wasnt there. However a couple of weeks later we received a copy of the menu through the post with a handwritten note from the man himself. Thanks Michel!
A fabulous watch. I had the honor and the enormous pleasure of working with Michel on a TV show. A genuinely top man, professional, kind, funny, inclusive. Really enjoyed this podcast - thanks guys!
I’ve always admired the way Michel shows his love of eating food. It’s not all for show and accolades it’s for the pure excitement of eating something amazing.
I can really relate to his comments at 00:23:29 - I've said something similar to family and friends before, because I'll even cook for things like my own birthday, and I'll tell them it's because making other people happy with food I've made is the absolute best thing. There isn't much else in life that fulfils me more than seeing someone take a bite of something I've made, and to see them smile. It's the best.
My wife and I visited Le Gavroche for the first time a few months before it closed. The Swiss souffle was out of this world. Michel spoke to us for a couple of minutes and had his photo taken with us. What an unbelievable experience.
I was completely won over by Michel when he brought the tv series "Service" to our screens. He was kind & patient to complete novices & I found the whole series fascinating. Thank you Michel.
@@paulolsen602 Not great but now awful. He says he overlooked it and, on being made aware of the issue, has raised pay and given back pay. The issue is not simply explicitly paying people at a rate below the minimum allowed. The issue appears to be that the staff were not being paid by the hour and some did very long hours, so that their average pay per hour fell below the minimum. This detail is not clearly explained in the Guardian or in the BBC article covering the same story. They are more interested in painting the restaurant as exploitative. It may have been, but a lot of the articles are using insinuation rather than facts.
First time watching for me and I cannot think of a better guest to start with. Very enjoyable conversation and I especially enjoyed the obvious culinary knowledge of the interviewers. The format was also excellent.
Him saying about hours was a bit of a joke.. I’ve first hand experience of working over 100 hours on a 40 hour contract as a head chef in the chez roux company was my last full time job as an employee 🎉🎉
Was money that should(!!) have gone to staff kept by the restaurant? - like Le Gavroche. Did staff at your restaurant get paid below legal minimal wage? - like Le Gavroche.
A true gentleman, his response about the young people was spot on this absolutely terrible idea that people should be slaves to their employers is such a sick and twisted view of life, populated by those that benefit from this exploitation.
Has an amazing evening at Le Gavroche pre the lockdowns... It was a Taittinger Champagne themed evening for press / journalists and Michel was there - Somewhere we have some nice photos all together. Lovely location, great restaurant... now a part of gastronomic history!
Ate here about 15-20 times and I always organised the Christmas lunch for the department . My boss said NO. We are not eating there. Why. No answer. My response was OK you sort it. he came back at 30% more 40% more. The truth out. He didn't want to sign a bill that had Le Gavroche printed at the top. Unable to sort anything in time I ended up doing everything. I paid a small deposit of £500.00.I picked up the bill and paid for it. I claimed for it. Both within my budget Eventually my boss said "how did you make that go away?" The food, the service - everything was superb (when they owned the building next door). So every year - back to Le Gavroche. They nearly buggered it up. The last year I worked they insisted that I need not pay a deposit. No I insist. really; there is no need. But I insist I pay a small deposit. Didn't want Le Gavroche buggering my accounting/budgetry prowess. No I didn't work for BP but you'd be close.
My wife and I have been fortunate enough to eat in numerous 1,2,3 starred restaurants over the years….in many countries in the world…we ate in Le Gavroche….on our bucket list at the time and it was really no better than a basic bistrot the lighting was very dark, the food average and our server had a French accent so thick that it would ( we speak French) barely be understood anywhere outside Paris….a shame as I have the greatest respect for Michel as a chef…..
I ate there once and it was very disappointing. The portions were meager, the wine was not very good and being suck on a tina table where being worried about something dropping off the table was also a concern. When we heard that Roux kept the tips intended for the staff was the last step. Glad to see the back of it.
The real reason is because the restaurant and its food was severely outdated. Many small businesses survived lockdown. It was a brilliantly coincidental excuse.
That’s ridiculous btw, the restaurant was always fully booked months in advance. They deliberately served a classic French cuisine that harkened back to an older and nostalgic culinary tradition. He could have stayed open easily.
Surprising to hear that Mr Roux has retained all rights to the name Le Gavroche, the name of a street urchin who first saw the light of day in Victor Hugo's novel Les Misérables. He figured prominently 'manning' the barricades of Paris during the French revolution. His image was also immortalized in a Delacroix painting bearing the French flag atop of the amassed cobblestones. Mr Roux must, most probably, have taken a patent out on it. He did emphasize proprietorship. I say surprising for two reasons. First, the French who are fiercely proud of their country do not not take kindly, to say the least, to a person of whatever nationality who would dare appropriate a name which represents and reflects a significant part of their culture and history. Second, there are two establishments in Paris already bearing the same name, Le Petit Gavroche. The first is a bar/restaurant in the Marais, situated in rue Ste Croix de la Bretonnerie. It was there in the 80's, and had long existed before that time, when i lived and worked in Paris. I used to frequent the place. It was cheap and i had very little money. All of this has long become gentrified and up-market alas. Beaubourg is a few minutes up the road. The Bastile is 10 minutes on foot as the crow flies in the opposite direction. The second is Le Gavroche Bar-à-Vins in the 2nd arrondissement, 19, rue Saint Marc. I am not sure how long this establishment has been in existence. So Mr Roux's Le Gavroche has his competitors, waif of the same name, in Paris... and all over France i would imagine. I do wonder though what the man himself, Victor, would think of all this, not to mention all his descendants still alive and roaming this earth and who bear direct lineage to the great author. All this can be verified on Google.
I went to Le Gavroche in 1967, soon after it opened, early in the evening. I was seized upon by M. Roux, who was working on the principle of catch'em young, which worked. Fortunately, I had the presence of mind to ask "What would you like me to eat?", the result was astounding. I looked at the wine list, mostly beyond my youthful purse, and settled on a half bottle of champagne from as close to my birth year as possible. Some things one never forgets.
@@ChrisM541 Nope. I worked in the Uni vacations in a stockbroking firm, I got paid barely more than it cost to travel to work and buy a copy of the FT. In those days vintage half bottles of champagne were the only affordable wines on the list.
When l lived in France,,my wife who was heavily pregnant was craving fondue saviourd (spelling sorry the cheese one) only ever made for 2 people sharing,,,so l had no choice,,,,Anyhoo,,eating this 3 times a week,,,,,but the most delicious thing ever was when the pot was empty,,,they would put a tiny splash of Kir into the residue cheese oil/fat then crack a FRESH egg and it lightly scrambled,,,,,,most wonderful thing ,,,sublime....
Great listen, thanks. Totally agree regarding the Sauce Bernaise, having all the reduction elements left in. Have made hundred of litres in my career, mostly passed through a chinoise. However, when ive made for myself, family, friends Always left the reduction ingredients in, give it such depth of texture and flavours......Thanks all for the interview 🥖🍽🍴🔪😊
Most of the English-speaking world is good at food diversity as most of the countries don’t really have strong national cuisines of their own; they have also been magnets for worldwide migration which has added to this diversity.
I’ve worked for Michel on a few occasions and have experienced the pain and the hours that go into producing his food. So Im afraid you don’t know what you are talking about mate.
When I eat in a 3 star restaurant which I rarely do, I nearly always feel the real chefs have taken the night off, for whatever reason I am not getting the 3 star experience.
Great podcast and all ! But at what point does Michele digress about Masterchef ? Why or what were the reasons for leaving the BBC ? A once pivotal career move into Television, transitioning from chef to celebrity chef but they again fail to provide or convey the reasons why ? Why did he leave ? Its the exact same script of displaying "catchechisms" or "got ya" moments, like Gordon Ramsey being a bully ! or Jason Atherton & Marcus Wareing being insufferable & aggressive !!! These are clear clickbaiting ads. Now c'mon man ? These podcasts are great, dont ruin them !!!!!!
I went to the restaurant in 2021... The worst experience at a Michelin star restaurant i have ever had. Lazy uninspired cooking in a very old tired setting.
First of all this is an iconic setting which you know nothing about and it never needed to change, very classy, yes maybe not clean and clinical and up to date. I took my husband for his 60th as Michel Roux is my husbands favourite chef and he signed a cook cook whilst there and took the time to talk to us such a lovely guy. Yes the menu was old fashioned but you will never know how important the Roux family have influenced english/ French cuisine in this country and how many chefs have been trained under Roux. Shame it closed but happy Michel has moved on to better things. I only wish the best and hopefully will be privileged to eat at any other restaurant the Roux family own.
@samanthahobson2160 "First of all this is an iconic setting which you know nothing about" Quite the presumptuous start to a tedious contradictory statement filled with typos and poor grammar. Do yourself a favour and put down the Co-op open brand cheap red and type with two hands next time.
you go into a pub now and it’s £7 a pint, wine out is well over £20 cheapest bottle and unfortunately it’s not going to get better, so pleasures in life are getting more and more expensive, i went out with my family for a lunch recently and three kids, five adults cost £365 that is farcical and they have been taking for to long! its never going to change, but footfall will decrease!
Never ever does anyone choose to close a business because it's booming. So probably become jaded and fading, and sorry to say, beginning to fail. The more we become multicultural the more different food we try and the more we understand that chucking a sauce over a blandly cooked chunk of meat, fish or veg, really doesn't cut it. Only this second have I heard criticism by a well known chef on TV of classic French cuisine which is now becoming outdated and has losing its way. Michelle Roux Jr is a smashing bloke with no pretence or prima donna attitude as displayed by many chefs, but let's not put lipstick on the pig. The reasons for leaving the BBC are also moot. And I hope he won't end up as many celeb. chefs do, in trying to find a way back in.
Your thesis is flawed, Britain has had multicultural cuisine for decades. French cuisine is still the best in the world for flavour. Its techniques are designed to bring out every last piece of flavour.
I’d say folks at the top end are still doing very nicely, thanks very much. Your local high street fish and chip shop or Indian might tell a different story.
lol... when he explains "simplicity" with home cooking. For me, simplicity is steak, with a steak on a side, with steak desert :) . I would not waste more than 10 minutes preparing any carbs and starch :)
He is notorious for stealing staff tips and pretending it was a misunderstanding ,being millionaire not enough ,complined staff wouldnt work 100 hours a week with no overtime
I am for a 100% free speech but you must have strong proofs to say that because free speech is all about opinion which cannot be right or wrong so cannot be sued …totally different from defamation.
Anyone would work 80 hours in their own business, and it will make you wealthy. It's a bit different when 80 hours doesn't cover your rent. 😂 Slave dynamics lol.
The restaurant Michel Jr inherited was truly awful. Michel wasn’t a very good cook & isn’t too bright. My wife & I dined there over 10 years ago and the service & food was awful. I complained about it. The place closed as it was dreadful. No other excuse! In addition his staff were kept on minimum wages & Michel Jr kept their tips! If his daughter is a chef, why hasn’t she taken it over? Doesn’t make sense.
How do you come to the view that he wasn't a very good cook? Do others agree with your somewhat harsh view? How do you run a Michelin-starred restaurant if you not a good cook?! And what makes you think that he's not very bright? I've not heard anyone suggest that before. Compared to whom? You? He gives every indication of being very smart. You really seem to have it in for him. Why?
@@StevenPerren What is? What the original poster said...that the original restaurant Michel Jr inherited was "truly awful", that he wasn't a very good cook and that he "isn't very bright", or what I said?
@@63humanbeing Elite dining is about fashion, desirability, presentation and ego from the illusion of being seen in the right company. “Man is a credulous animal, and must believe something; in the absence of good grounds for belief, he will be satisfied with bad ones”. ~ Bertrand Russell
You only think that because it’s been so influential. They invented the modern restaurant & many of their techniques have been adopted by every other form of cuisine
@@goldenboots507not even close . Maybe Chinese . As a fan of all food the previous commenter is exactly right . French gastronomy is ubiquitous and the modern high end restaurant scene wouldn’t exist as it does with out it . And besides , people don’t actually know what simple French food is that people eat at home . They think it’s all fancy old fashioned stuff , whereas in reality it’s simple well made food.
@martinmoore5758 nobody goes out for French food apart from to these overrated Michelin star restaurants. The French have found a way to rate (michelin) their own food and rate it highly, and people like you are brainwashed into believing it's good. I'm not saying it's bad food, just not as good as the West thinks it is. Go to South America, Africa. Asia, nobody raves about it like we do in the west. The second most popular food in india is Chinese. Stop looking through a western lens. There's a whole world out there Ps. I know michelin rates non French food as well but that's a very recent thing.
@@goldenboots507 you haven't addressed the basic point I made. They invented the modern restaurant and the modern incarnation of basically all cuisines owes at least something to French techniques. It is not an accident that the global rating system for 'fancy' restaurants is French. Its rep & influence absolutely was global. It is true that it has lost some of its sheen. As others have incorporated French techniques & customs into their own, French cuisine has come to be seen as a bit stuffy & rigid.
A mates dad was retiring and his company down in Kent asked if they could get him a special treat and he asked for dinner with his family at La Gavroche - they went and they enjoyed a fine meal and the waiter asked if it was a special event - they said it was a retirement. They were stunned that Michel came over and spent time with them - his dad had a the most incredible and wonderful evening. They might never be back but that mattered not - what a true gentleman!!!
At 74k views, I feel like this video is being slept on a bit. What a treat this was. The TH-cam algorithm does occasionally do a good job! Brilliant interview.
Great video and a fantastic chef, I went to the restaurant twice, one of the visits was for my 50tg birthday, Michel served me a soufflé and wrote happy birthday around the edge of the plate, plus he came out of the kitchen, sat with me for 15mins wished me a happy birthday and we talked about all sorts, a great man, a genuine man and I wish him every success in his next venture
Oh wow!! So impressive... U must be such a great man (really)!!
I’m gutted. It was my dream since I was a teenager to go to that restaurant one day, especially getting to take a partner. I literally used to have dreams, actual nighttime dreams, about eating there. And unfortunately I never got to, sucks. The cheese soufflé, the duck press thingy, I just so wish I got to go. I’m poor as fuck but I’d have appreciated it more than anybody
We went to the restaurant for our wedding anniversary, sadly it was one of the nights he wasnt there. However a couple of weeks later we received a copy of the menu through the post with a handwritten note from the man himself. Thanks Michel!
A fabulous watch. I had the honor and the enormous pleasure of working with Michel on a TV show. A genuinely top man, professional, kind, funny, inclusive. Really enjoyed this podcast - thanks guys!
Really big fan of this man. Living in South Africa I never had the privilege of eating at the restaurant but watched him in action in various shows.
I’ve always admired the way Michel shows his love of eating food. It’s not all for show and accolades it’s for the pure excitement of eating something amazing.
I can really relate to his comments at 00:23:29 - I've said something similar to family and friends before, because I'll even cook for things like my own birthday, and I'll tell them it's because making other people happy with food I've made is the absolute best thing. There isn't much else in life that fulfils me more than seeing someone take a bite of something I've made, and to see them smile. It's the best.
Spot on mate,,,,
Hard agree with this. It's why I cook too
My wife and I visited Le Gavroche for the first time a few months before it closed. The Swiss souffle was out of this world. Michel spoke to us for a couple of minutes and had his photo taken with us. What an unbelievable experience.
I was completely won over by Michel when he brought the tv series "Service" to our screens. He was kind & patient to complete novices & I found the whole series fascinating. Thank you Michel.
That kid that couldn't understand why you wouldn't grate the cheddar cheese on the cheese trolley. I still smile about that
I loved that too. It was a shame it didn't last longer.
Really enjoyed that interview, he comes across a really down to earth bloke.
Great to see this! At 64, it's going to be great to see what he's doing next. Le Gavroche is still alive, and will be at Wimbledon '25.
Michel was so good on Masterchef because of coming over as such a nice guy, even a nice boss in an industry famous for stress and kitchen heat.
Check out his record on paying National Minimum Wage to his staff. Not great
@@paulolsen602 Not great but now awful. He says he overlooked it and, on being made aware of the issue, has raised pay and given back pay. The issue is not simply explicitly paying people at a rate below the minimum allowed. The issue appears to be that the staff were not being paid by the hour and some did very long hours, so that their average pay per hour fell below the minimum. This detail is not clearly explained in the Guardian or in the BBC article covering the same story. They are more interested in painting the restaurant as exploitative. It may have been, but a lot of the articles are using insinuation rather than facts.
First time watching for me and I cannot think of a better guest to start with. Very enjoyable conversation and I especially enjoyed the obvious culinary knowledge of the interviewers. The format was also excellent.
Thankyou Tony
Another South African who would have loved to have met this brilliant chef and eaten at his restaurant.
Top upper middle class podcast - we need more of it!
Him saying about hours was a bit of a joke.. I’ve first hand experience of working over 100 hours on a 40 hour contract as a head chef in the chez roux company was my last full time job as an employee 🎉🎉
Was money that should(!!) have gone to staff kept by the restaurant? - like Le Gavroche. Did staff at your restaurant get paid below legal minimal wage? - like Le Gavroche.
Just found you guys in my channel feed. Saw Michel and couldn't stop watching. Subscribed. Thanks! 😊
Brilliant interview.
Congrats.x
thankyou so much
Eh, 65 hours A week for 5.50 an hour makes me feel less shite about not getting into Gavroche as A teenager
If you don't like working at a place with those wages and hours, don't work there.
FYI, the timestamps are completely wrong. The masterchef part starts around @45:31, not @43:10
Give this man a tip!
Great interview, guys.
A true gentleman, his response about the young people was spot on this absolutely terrible idea that people should be slaves to their employers is such a sick and twisted view of life, populated by those that benefit from this exploitation.
Has an amazing evening at Le Gavroche pre the lockdowns... It was a Taittinger Champagne themed evening for press / journalists and Michel was there - Somewhere we have some nice photos all together. Lovely location, great restaurant... now a part of gastronomic history!
Ate here about 15-20 times and I always organised the Christmas lunch for the department . My boss said NO. We are not eating there. Why. No answer. My response was OK you sort it. he came back at 30% more 40% more. The truth out. He didn't want to sign a bill that had Le Gavroche printed at the top. Unable to sort anything in time I ended up doing everything. I paid a small deposit of £500.00.I picked up the bill and paid for it. I claimed for it. Both within my budget Eventually my boss said "how did you make that go away?" The food, the service - everything was superb (when they owned the building next door). So every year - back to Le Gavroche. They nearly buggered it up. The last year I worked they insisted that I need not pay a deposit. No I insist. really; there is no need. But I insist I pay a small deposit. Didn't want Le Gavroche buggering my accounting/budgetry prowess.
No I didn't work for BP but you'd be close.
My wife and I have been fortunate enough to eat in numerous 1,2,3 starred restaurants over the years….in many countries in the world…we ate in Le Gavroche….on our bucket list at the time and it was really no better than a basic bistrot the lighting was very dark, the food average and our server had a French accent so thick that it would ( we speak French) barely be understood anywhere outside Paris….a shame as I have the greatest respect for Michel as a chef…..
I ate there once and it was very disappointing. The portions were meager, the wine was not very good and being suck on a tina table where being worried about something dropping off the table was also a concern. When we heard that Roux kept the tips intended for the staff was the last step. Glad to see the back of it.
Fabulous podcast. Subscribed!
The real reason is because the restaurant and its food was severely outdated.
Many small businesses survived lockdown. It was a brilliantly coincidental excuse.
That’s ridiculous btw, the restaurant was always fully booked months in advance. They deliberately served a classic French cuisine that harkened back to an older and nostalgic culinary tradition. He could have stayed open easily.
@@rsb8380 Wrong. It wasn't booked out in advance for decades.
Don't lie.
Surprising to hear that Mr Roux has retained all rights to the name Le Gavroche, the name of a street urchin who first saw the light of day in Victor Hugo's novel Les Misérables. He figured prominently 'manning' the barricades of Paris during the French revolution. His image was also immortalized in a Delacroix painting bearing the French flag atop of the amassed cobblestones. Mr Roux must, most probably, have taken a patent out on it. He did emphasize proprietorship.
I say surprising for two reasons.
First, the French who are fiercely proud of their country do not not take kindly, to say the least, to a person of whatever nationality who would dare appropriate a name which represents and reflects a significant part of their culture and history.
Second, there are two establishments in Paris already bearing the same name, Le Petit Gavroche. The first is a bar/restaurant in the Marais, situated in rue Ste Croix de la Bretonnerie. It was there in the 80's, and had long existed before that time, when i lived and worked in Paris. I used to frequent the place. It was cheap and i had very little money. All of this has long become gentrified and up-market alas. Beaubourg is a few minutes up the road. The Bastile is 10 minutes on foot as the crow flies in the opposite direction. The second is Le Gavroche Bar-à-Vins in the 2nd arrondissement, 19, rue Saint Marc. I am not sure how long this establishment has been in existence.
So Mr Roux's Le Gavroche has his competitors, waif of the same name, in Paris... and all over France i would imagine. I do wonder though what the man himself, Victor, would think of all this, not to mention all his descendants still alive and roaming this earth and who bear direct lineage to the great author. All this can be verified on Google.
Great pod guys
thankyou hugo
Any idea what the balham restaurant was? Balham Social?
Absolutely loved this
I went to Le Gavroche in 1967, soon after it opened, early in the evening. I was seized upon by M. Roux, who was working on the principle of catch'em young, which worked. Fortunately, I had the presence of mind to ask "What would you like me to eat?", the result was astounding. I looked at the wine list, mostly beyond my youthful purse, and settled on a half bottle of champagne from as close to my birth year as possible. Some things one never forgets.
What a load of nonsense...
@@nigellee9824 You obviously weren't there
@@uberseehandelneither were you 😅
So you were doing very, very, very well for yourself as a kid in 1967. Dich daddy and mommy!
@@ChrisM541 Nope.
I worked in the Uni vacations in a stockbroking firm, I got paid barely more than it cost to travel to work and buy a copy of the FT. In those days vintage half bottles of champagne were the only affordable wines on the list.
When l lived in France,,my wife who was heavily pregnant was craving fondue saviourd (spelling sorry the cheese one) only ever made for 2 people sharing,,,so l had no choice,,,,Anyhoo,,eating this 3 times a week,,,,,but the most delicious thing ever was when the pot was empty,,,they would put a tiny splash of Kir into the residue cheese oil/fat then crack a FRESH egg and it lightly scrambled,,,,,,most wonderful thing ,,,sublime....
Love this. Great interview
Thankyou so much Edward
What a great interview - not sure how these guys have so few subscribers...
Totally agree on both points. Lovely guy.
Thankyou, glad you enjoyed it, please check out our other interviews when you get a chance.
Maybe it's because they delete viewer comments for no reason and don't put timestamps in their videos.
And their grammar is excellent too, not that that matters. Or does it?
@@mst4745 Wrong BOZO
There are very few things better than proper ham, the kind that crumbles.
I think traditional baguette butter ham, maybe some Dijon and choucroute
excellent
Thank you 👍
Such a wonderful gentleman!! Kind, humble, heroic...
...and one that, for years and years, he stole money from tips etc that SHOULD have went to his staff ;)
Great interview, chaps! A good wander about Mr Roux's brain. Fab!
Great listen, thanks.
Totally agree regarding the Sauce Bernaise, having all the reduction elements left in. Have made hundred of litres in my career, mostly passed through a chinoise. However, when ive made for myself, family, friends Always left the reduction ingredients in, give it such depth of texture and flavours......Thanks all for the interview 🥖🍽🍴🔪😊
Thanks so much Gary
Not a fan of tarragon myself.
Great episode!!
Love Michel, what a gent class act 🤩
Vegas?! That was a REAL shock, can’t stand the place personally………….
You want great food and diversity of cuisine? Try Melbourne in Australia!
Most of the English-speaking world is good at food diversity as most of the countries don’t really have strong national cuisines of their own; they have also been magnets for worldwide migration which has added to this diversity.
Most memorable dish on the menu at Le Gavroche? Lobster mousse!!
The milk fed Pyrenean lamb. Now that was a dish.
Hope you enjoyed the waiter’s tips
Never been, but have dined in top quality restaurant's, and it's all over rated as to the price, just hype..
I’ve worked for Michel on a few occasions and have experienced the pain and the hours that go into producing his food. So Im afraid you don’t know what you are talking about mate.
He keeps the tips
and paid below national minimum wage...disgusting
When I eat in a 3 star restaurant which I rarely do, I nearly always feel the real chefs have taken the night off, for whatever reason I am not getting the 3 star experience.
Great podcast and all ! But at what point does Michele digress about Masterchef ? Why or what were the reasons for leaving the BBC ? A once pivotal career move into Television, transitioning from chef to celebrity chef but they again fail to provide or convey the reasons why ? Why did he leave ? Its the exact same script of displaying "catchechisms" or "got ya" moments, like Gordon Ramsey being a bully ! or Jason Atherton & Marcus Wareing being insufferable & aggressive !!!
These are clear clickbaiting ads. Now c'mon man ? These podcasts are great, dont ruin them !!!!!!
What a legend! Big up Michel and big up them carambars and rotisserie chicken with potatoes boshh
This is the guy who took all the tips from his staff? No wonder he's so rich. Pity his employees.
8:34 ❤
The real reason is that he was about to be outed for stealing staff tips
No time stamps?
The man that used to keep all tips
Is the answer 'money'?
What a gentelman ! What a chef! Wonderful person!
I went to the restaurant in 2021... The worst experience at a Michelin star restaurant i have ever had. Lazy uninspired cooking in a very old tired setting.
First of all this is an iconic setting which you know nothing about and it never needed to change, very classy, yes maybe not clean and clinical and up to date. I took my husband for his 60th as Michel Roux is my husbands favourite chef and he signed a cook cook whilst there and took the time to talk to us such a lovely guy. Yes the menu was old fashioned but you will never know how important the Roux family have influenced english/ French cuisine in this country and how many
chefs have been trained under Roux. Shame it closed but happy Michel has moved on to better things. I only wish the best and hopefully will be privileged to eat at any other restaurant the Roux family own.
@samanthahobson2160 "First of all this is an iconic setting which you know nothing about"
Quite the presumptuous start to a tedious contradictory statement filled with typos and poor grammar. Do yourself a favour and put down the Co-op open brand cheap red and type with two hands next time.
@@personalsighget out more
I ate out there and it was good but I felt only 2 star because of heritage . And the dessert was quite boring
you go into a pub now and it’s £7 a pint, wine out is well over £20 cheapest bottle and unfortunately it’s not going to get better, so pleasures in life are getting more and more expensive, i went out with my family for a lunch recently and three kids, five adults cost £365 that is farcical and they have been taking for to long! its never going to change, but footfall will decrease!
Never ever does anyone choose to close a business because it's booming. So probably become jaded and fading, and sorry to say, beginning to fail. The more we become multicultural the more different food we try and the more we understand that chucking a sauce over a blandly cooked chunk of meat, fish or veg, really doesn't cut it. Only this second have I heard criticism by a well known chef on TV of classic French cuisine which is now becoming outdated and has losing its way. Michelle Roux Jr is a smashing bloke with no pretence or prima donna attitude as displayed by many chefs, but let's not put lipstick on the pig. The reasons for leaving the BBC are also moot. And I hope he won't end up as many celeb. chefs do, in trying to find a way back in.
Your thesis is flawed, Britain has had multicultural cuisine for decades. French cuisine is still the best in the world for flavour. Its techniques are designed to bring out every last piece of flavour.
Was probably going to lose another star or both 😂😂😂
Considering how difficult things are financially when i eat out im constantly surprised at how busy everywhere i visit actually is.
I’d say folks at the top end are still doing very nicely, thanks very much. Your local high street fish and chip shop or Indian might tell a different story.
Is it true he stole the tips
There are folk starving in the world !
Very disappointed Michel Roux Jr sold the iconic Gavroche. I'm sure his farther is also disappointed. Poor show!
He hesitated on cheese soufflé and forgot egg yolks
Paid people a pittance and took their tips.Disgusting.
What happens to the staff after the restaurant closes..? Terrible interview.. Very disappointing..
How to say you served Horse in the UK without saying you served Horse
lol... when he explains "simplicity" with home cooking. For me, simplicity is steak, with a steak on a side, with steak desert :) . I would not waste more than 10 minutes preparing any carbs and starch :)
He is notorious for stealing staff tips and pretending it was a misunderstanding ,being millionaire not enough ,complined staff wouldnt work 100 hours a week with no overtime
the guy is a total mean plonker ....i wouldnt eat a meal of his even if it was free.
Wow that's quite an accusation
I am for a 100% free speech but you must have strong proofs to say that because free speech is all about opinion which cannot be right or wrong so cannot be sued …totally different from defamation.
@@kingk2405it’s literally been published
Yet another idiot that throws an acusation with no proof
..I always thought he was very tetchy on Saturday kitchen! Not very impressed if people made jokes about the food.
Why’s it always about London?
Because he’s lived and worked in London the majority of his life maybe.
@@Stevend923boring, his brother seems more interesting and less slimy
He doesn't have a brother...@@Hacienda_27
Because his restaurant was in one of the most expensive parts of London and not some dump!
i ate there......singularily the worst meal EVER in a michelin starred restaurant,coupled with the worst service.....glad theyve gone
Can you tell us more please?
never watch the bbc or any new programme.
Anyone would work 80 hours in their own business, and it will make you wealthy. It's a bit different when 80 hours doesn't cover your rent. 😂
Slave dynamics lol.
People seem so jealouse on Here
Why say that? People know what he is really like, you work there for almost free. That's not jealousy!!
@@aphexrhubarb you always have a Choices.
strange guy michel
Never trust a frog
Says a Brit who laps up everything Prince Andrew says and laughed at Jimmy Saville's jokes.
His father and uncle were instrumental in raising the quality of British cuisine and pulling us out of a culinary desert!
Rebit
Who cares eat it shxt it live
Repeat
You sound bright
That cheesy soufflé sounds absolutely rank to be fair
tbf its shit
I was lucky enough to have eaten it twice and I can assure you that it definitely tasted delicious.
Got to say it had me salivating !
You obviously don’t like food so why are you even watching this ?
@@StevenPerren Tbf, i like food, but really dislike sushi or sashimi.
The restaurant Michel Jr inherited was truly awful. Michel wasn’t a very good cook & isn’t too bright. My wife & I dined there over 10 years ago and the service & food was awful. I complained about it. The place closed as it was dreadful. No other excuse! In addition his staff were kept on minimum wages & Michel Jr kept their tips! If his daughter is a chef, why hasn’t she taken it over? Doesn’t make sense.
ouch
How do you come to the view that he wasn't a very good cook? Do others agree with your somewhat harsh view? How do you run a Michelin-starred restaurant if you not a good cook?! And what makes you think that he's not very bright? I've not heard anyone suggest that before. Compared to whom? You? He gives every indication of being very smart. You really seem to have it in for him. Why?
What a load of nonsense
@@StevenPerren What is? What the original poster said...that the original restaurant Michel Jr inherited was "truly awful", that he wasn't a very good cook and that he "isn't very bright", or what I said?
@@davidlauder-qi5zvsoot, no the crap that the original poster put up
Celebrity chefs ✊💦💦💦💦
Interviewer, speak slower. You speak too fast.
cocaine is a hella drug
le gavroche was over rated sorry
I respectfully disagree, Le Gavroche was a great French Cuisine restaurant
@@63humanbeing Elite dining is about fashion, desirability, presentation and ego from the illusion of being seen in the right company. “Man is a credulous animal, and must believe something; in the absence of good grounds for belief, he will be satisfied with bad ones”. ~ Bertrand Russell
... you don't get invited out Michel Roux Jr, because you are not likeable.
Put hi,M back on the boat
French food is so overrated
You only think that because it’s been so influential. They invented the modern restaurant & many of their techniques have been adopted by every other form of cuisine
@Conorguill not really, it's just not that great. Good but not great. Italian, Indian, Chinese, Thai cuisine is far better.
@@goldenboots507not even close . Maybe Chinese . As a fan of all food the previous commenter is exactly right . French gastronomy is ubiquitous and the modern high end restaurant scene wouldn’t exist as it does with out it . And besides , people don’t actually know what simple French food is that people eat at home . They think it’s all fancy old fashioned stuff , whereas in reality it’s simple well made food.
@martinmoore5758 nobody goes out for French food apart from to these overrated Michelin star restaurants. The French have found a way to rate (michelin) their own food and rate it highly, and people like you are brainwashed into believing it's good. I'm not saying it's bad food, just not as good as the West thinks it is. Go to South America, Africa. Asia, nobody raves about it like we do in the west. The second most popular food in india is Chinese. Stop looking through a western lens. There's a whole world out there
Ps. I know michelin rates non French food as well but that's a very recent thing.
@@goldenboots507 you haven't addressed the basic point I made. They invented the modern restaurant and the modern incarnation of basically all cuisines owes at least something to French techniques. It is not an accident that the global rating system for 'fancy' restaurants is French. Its rep & influence absolutely was global. It is true that it has lost some of its sheen. As others have incorporated French techniques & customs into their own, French cuisine has come to be seen as a bit stuffy & rigid.
20:40 very French and Italian philosophy