My dear father in law who was fish and meat buyer for Selfridges loved this place. So much that when Donald died the photo on his coffin was him holding a tumbler of whiskey in this restaurant. X thank you for bringing our much loved Donald such pleasure.
I asked to come and see his kitchen many years ago which Michel gracefully agreed to. It gave me an amazing insight into how stressful and crazy the back of house can be. The food they make.....just incredible and so many talented people, but what a life. It's obvious there is no life outside the kitchen.
One day just one day ! I am saving so I’ll have a meal there ! 😂I love Michel ! He’s so classic and such a gentleman ! Did I mention he’s a great chef ? 😜
Former Restaurant owner and chef : Congratulations, at last I watch a chef who knows what he is doing. Privilege to watch, so I subscribed. We were a family of chefs in Cyprus.
I wish i can work in place like this even for free i dont mind working for this guy and le gavrouche is dream i hope i can do it one day thank you chef
I've watched several of your videos you seem to be a very Happy Chef. An have a very happy crew. Well one of these days my husband and I will get a chance to take a much-needed, never had honeymoon going on 7 years. I hope I get to come to see you.
I have dreamt of going to Le Gavrochr, if I ever manage to, I'd like to try the whole menu, no matter how many days it would require for me to vacation near them.
Came here to stalk my boss and couldnt be more pleasently surprised. Hes the tall man in the middle 4:12 What an amazing boss, so cool to see where he got it from :)
Some staff at TV chef Michel Roux Jr's London restaurant were being paid less than the living wage, according to a Guardian investigation. Some workers at Le Gavroche got as little as £5.50 an hour - below the living wage of £7.20 an hour for over-25s. In a statement, the Mayfair restaurant confirmed that it was paying some staff below the national living wage. 🤯🤯😂😂😂
NIce fancy restaurant. Great food with high prices to match. Apparently many of the "sluggers" (i.e. the kitchen staff) were paid below minimum wage for the "privilege" to work there.
Michel looks like a great leader in the kitchen, treating his employees with respect, seriousness and compassion. Not like many others, that I appreciate.
Shame that respect didn't extend to paying them minimum wage until he was publicly shamed. Oh and stealing their tips before just shamelessly adding it as a non optional "service charge", weasel.
@@Fatboypeet Its true. Articles were written about his treating of paying under the UK minimum wage. He was paying 5.5 per hour. and also true about the service charge. As soon as he got exposed, he apologied and called it a misunderstanding. Lol, what a clown
If my kitchen had that kind of equipment oh man that be awesome. Too bad my place is too cheap to renovate. Everything is currently breaking down after a week right after repairs too. Probably would have been cheaper if they just got new equipment. I really like that stove/cooler combo.
There were actually a lot of nasty stories about Michel Jr and the way staff was treated/paid at Le Gavroche. Excellent stepping stone for a promising career but he paid people peanuts and demanded horrendous hours. That improved a bit after a public backlash.
I absorb your talent and knowledge like a sponge!!!! You make me a better cook for my family.. I get such a pleasure watching them eat and enjoy the meal..thank you chef..
In November 2016, the Guardian reported that whilst Roux's restaurant made over £250,000 in profit in 2015, he was paying some of his chefs less than the minimum wage. A chef showed the Guardian journalist Robert Booth evidence that chefs typically put in over 65 hours of labour per week, only earning about £5.50 per hour. Work days began at 7am ending at 11.30pm, with only one hour break between lunch and dinner times and sometimes as little as fifteen minutes for meal times.
Yeah, they all look so stressed and unhappy @ 4:11... -_- Idiot. They love working there. If they didn't, then they'd quit. Crybaby chefs get nowhere. Now, quit bitching. :'D
£250,000 in profit is nothing. I can hardly imagine that number to be correct for a place like Gavroche. The profit should be much higher. But let's assume 250k are correct, if you have 50 staff and they each work 200 hours a month an extra £2 per hour would mean that it's £120,000 a year less in profit plus social security and other cost. Very slim margin for investments such as a new kitchen, interior, repairs let alone owners profit.
it’s for the experience and what it will do for you career.. I’m a chef, and you know exactly what your getting into working in kitchens like that. Your not going for money.. last thing on your mind
What I want to know is... How the fuck did Marco White look through the window of Le Gavroche and witness a service taking place as a young lad if the dining room is in a basement? For the uninformed in his Oxford talk he explains the story of the first time he came across this resteraunt
I kind of agree. Decor could use some work but I think he's mainly trying to evoke a feeling of nostalgia, whilst serving contemporary cuisine. It's novel albeit rather tacky but I can see where he's coming from. Lot of history to uphold with the Roux name.
Would love to work there if you are watching the Roux family please contact me, I am very talented not only that have chef'ing running through my veins.
If you bothered to read the website, which my company designed, it says in 1993 it won 2 Michelin Stars. It doesn't claim to have 3. And he's kept them for 27 years.
@@namwarmaster6918 young kitchen staff gets low salaries all over the world, the ones that smart to learn everyday will open their own place and will know how to run it
ciqo6 Michel Jr paid his staff less than minimum wage. Even McDonald’s has the decency to pay their workers minimum wage. I’m sorry to say, but Le Gavroche is not a cooking school. The priority of the staff there is to pay their rent first, and learn second. I’m not saying to pay them on the level of doctors or lawyers, but cmon, pay them decently.
A little late of a reply, but originally regulation demanded having plastic boards like in the rest of the kitchen but after many complaints from butchers suffering shoulder problems due to the plastics lack of shock absorption they allowed butchers to again use wooden boards. Imagine driving a cleaver into a plastic board for few hours a day and what that would do to your shoulder.
The kitchen is great and up to date and would love to work here... but the "chefs library" is just so pretentious it's unreal.... he's just trying to massage his ego.
Sacred Silvine Those chefs working in his kitchen are not interns. They're not there simply for "the experience of it all". They're there not only to learn from the best, but to pay the bills. Le Gavroche is not a culinary school. It's a michelin starred establishment and the people who took part in maintaining its reputation should be paid more than what they were paid. Don't try to justify such actions.
We as a chef is the one of most underpaid profession thats why if you want money in this case you open your own its like any skilled profession you dont work for the rest of your life if you want money you open your own. Hei i want to work here for food for a year put that on my resume....
@@diptastik5651 actually my company has worked with Michel for over 10 years, and he publicly apologised for what happened and put it right. He is a really nice guy, and he works bloody hard. He's also a very loyal customer.
@@melancholy5131 do you clown know what the Roux Scholarship actually is you clown? It has nothing to do with working in the kitchen of Le Gavroche or The Waterside Inn. It's a reward for a tough cooking competition. These people featured here are full time employees.
Chef Michel Jr. looks cool and simple. He is humble and carry a professional personality as a chef. Not like Chef Gordon Ramsay who barks and always find mistakes all the time for quality. Not like an ego attitude Chef Marco Pierre White Chef Michel Jr. and Chef Daniel Humm ( Eleven Madison Park) are the best example of a cool attitude professional successful chefs. Otherwise I always find attitude problem with Chefs. Respect is earned, it is not something to ask for, by threat or fear
Not at all. Le Gavroche is actually very affordable. Now if you go to Joël Robuchon that's a rip off. Especially since the chef himself has passed away in 2018. But keep in mind that Gavroche is "only" a two Michelin-starred restaurant these days. He lost the third star.
Love how excited he is about cooking/ his new kitchen
My dear father in law who was fish and meat buyer for Selfridges loved this place. So much that when Donald died the photo on his coffin was him holding a tumbler of whiskey in this restaurant. X thank you for bringing our much loved Donald such pleasure.
I asked to come and see his kitchen many years ago which Michel gracefully agreed to. It gave me an amazing insight into how stressful and crazy the back of house can be. The food they make.....just incredible and so many talented people, but what a life. It's obvious there is no life outside the kitchen.
😅😅😅😅
i never smile watching videos but somehow smiled throughout this one.
Of course I did enjoy that tour and your kitchen Mr.Roux!!
Yay the chefs library!! .... Wait, is that it? Wassat? Looks like a bus stop
Such a wonderful kitchen
I like the decor very relaxing
Keep up the good work and stay safe in these hard times
My friend Paul, used to work here as a pastry chef. Top bloke.
Great job
One day just one day ! I am saving so I’ll have a meal there ! 😂I love Michel ! He’s so classic and such a gentleman ! Did I mention he’s a great chef ? 😜
Michel is awesome
A phenomenal chef and a beautiful restaurant. I want to try his famous soufflé Suissesse.
I absolutely adore how down to earth you are, one day, when I have some real money, I will gladly come spend it here sir, bravo!
wow as a chef for nearly 30 years would love to work in that kitchen.
Chef Michael roux such a good chef 🎉 🇬🇧 who believes in creating great food with style
I obviously watched too much Masterchef. He's so cute! and proud of his kitchen!
Former Restaurant owner and chef : Congratulations, at last I watch a chef who knows what he is doing. Privilege to watch, so I subscribed. We were a family of chefs in Cyprus.
Thank you Chef for the tour, beautiful
Glad you like it, my company made this film!
I wish i can work in place like this even for free i dont mind working for this guy and le gavrouche is dream i hope i can do it one day thank you chef
Absolute perfection ❤ je taim.
Holy shit. That was the most beautiful kitchen I have ever seen.
I've watched several of your videos you seem to be a very Happy Chef. An have a very happy crew. Well one of these days my husband and I will get a chance to take a much-needed, never had honeymoon going on 7 years. I hope I get to come to see you.
I didn’t think about the benefit of induction stoves where heat is concerned. Interesting point.
The Roux family....legends of the culinary world....and beyond
Brilliant
Im gutted it's closed 😭 ❤
it's really awesome...
2:12 Mrs Beetons household management, a must for any cook of any age.
I have dreamt of going to Le Gavrochr, if I ever manage to, I'd like to try the whole menu, no matter how many days it would require for me to vacation near them.
Does anyone notice how Michael Roux employees at Le Gavroche are always in their teens or very early 20's....It's crazy to see
They are probably ambitiious trainees. It’s cheap labor but these youngsters are eager to learn from a master and are willing to take the heat!
Wow a very quiet kitchen
one of my dreams is to be able to work and learn in this kitchen.
I was there in 1970 something , long long time ago .
I’d love to dine here one day. Hopefully, my wife’s 40th in 2022.
RIP Michel
Looks like there are no windows, the cuttlery-sculptures and plates are hideous and the Chef's library is obviously a former closet room
Came here to stalk my boss and couldnt be more pleasently surprised. Hes the tall man in the middle 4:12 What an amazing boss, so cool to see where he got it from :)
dat look at 3:42: stop trooling me fool XD
Talk about a floor you could eat off, spotless cleanliness. Wow! #ZinTravels
Some staff at TV chef Michel Roux Jr's London restaurant were being paid less than the living wage, according to a Guardian investigation.
Some workers at Le Gavroche got as little as £5.50 an hour - below the living wage of £7.20 an hour for over-25s.
In a statement, the Mayfair restaurant confirmed that it was paying some staff below the national living wage.
🤯🤯😂😂😂
2:55 "aaaaaaahhhhhh!!!!!!! Turn it off!! Idiots!!"
NIce fancy restaurant. Great food with high prices to match. Apparently many of the "sluggers" (i.e. the kitchen staff) were paid below minimum wage for the "privilege" to work there.
Yup it’s a disgrace and the chefs library looks like a right mess!
Michel looks like a great leader in the kitchen, treating his employees with respect, seriousness and compassion. Not like many others, that I appreciate.
Shame that respect didn't extend to paying them minimum wage until he was publicly shamed.
Oh and stealing their tips before just shamelessly adding it as a non optional "service charge", weasel.
@@stevenpark5926 any credence to that or were you just going off of another post or comment?
@@Fatboypeet Its true. Articles were written about his treating of paying under the UK minimum wage. He was paying 5.5 per hour. and also true about the service charge. As soon as he got exposed, he apologied and called it a misunderstanding. Lol, what a clown
@@zenyricardo what was the misunderstanding?
What I wouldn't do to have a seat in the Chef's Library ! Well Done !
Petalsandcoco
If my kitchen had that kind of equipment oh man that be awesome. Too bad my place is too cheap to renovate. Everything is currently breaking down after a week right after repairs too. Probably would have been cheaper if they just got new equipment.
I really like that stove/cooler combo.
the 'chef's library' seems like a mis-step to me
Why?
Completely agree
It looks like an area you'd find hidden in the corner or a premier Inn. Very strange
A mis-step? What would you know, idiot? He has a restaurant with an amazing reputation, and gets tons of business. You? A worthless ape.
Why did my comment about a restaurant from three years ago make you so upset that you had to attack me personally? You should think about this
Hope the staff are working 8 hours and being paid well :-)
Top michelin stars restaurant are long hours in the kitchen, arent they? Although i agree about the payment
If you want a nice easy job, don’t work there? If you want to push yourself and be the best, work there
So are all the top restaurants in Europe going electric? Is there no fire anymore?
Got to love Michel. The way he respects his staff.
There were actually a lot of nasty stories about Michel Jr and the way staff was treated/paid at Le Gavroche. Excellent stepping stone for a promising career but he paid people peanuts and demanded horrendous hours. That improved a bit after a public backlash.
I absorb your talent and knowledge like a sponge!!!! You make me a better cook for my family.. I get such a pleasure watching them eat and enjoy the meal..thank you chef..
I think i'll book the Chefs Library birthday present for my brother.
didnt u upload this video in the past?
It's not a play, it's a gigantic novel!
I hope he has finally paid his workers a fair wage! Despicable that he tried to defend himself with such poor excuses
amen
👍👍👍👍
I must say the best food i have ever eaten, everything was amazing.
In November 2016, the Guardian reported that whilst Roux's restaurant made over £250,000 in profit in 2015, he was paying some of his chefs less than the minimum wage. A chef showed the Guardian journalist Robert Booth evidence that chefs typically put in over 65 hours of labour per week, only earning about £5.50 per hour. Work days began at 7am ending at 11.30pm, with only one hour break between lunch and dinner times and sometimes as little as fifteen minutes for meal times.
Yeah, they all look so stressed and unhappy @ 4:11... -_- Idiot. They love working there. If they didn't, then they'd quit. Crybaby chefs get nowhere. Now, quit bitching. :'D
nobody cares, and yet thousand of trainee chefs are battling for the spot in the Le Gavroche kitchen.
£250,000 in profit is nothing. I can hardly imagine that number to be correct for a place like Gavroche. The profit should be much higher. But let's assume 250k are correct, if you have 50 staff and they each work 200 hours a month an extra £2 per hour would mean that it's £120,000 a year less in profit plus social security and other cost. Very slim margin for investments such as a new kitchen, interior, repairs let alone owners profit.
As a chef for over 20 years its the same everywhere
it’s for the experience and what it will do for you career.. I’m a chef, and you know exactly what your getting into working in kitchens like that. Your not going for money.. last thing on your mind
The Best Chef and the Great Staff!
Saluti dall'Italia!
it is my dream to work machiline kitchen still i am hard working for get there
What I want to know is... How the fuck did Marco White look through the window of Le Gavroche and witness a service taking place as a young lad if the dining room is in a basement?
For the uninformed in his Oxford talk he explains the story of the first time he came across this resteraunt
The staff seem very young. Kids, really.
"Get them young, hungry and cheap."
I've cooked in induction heavy kitchens , found it a right pain ,,,give me gas anyday
Couldn't agree more, induction is horrendous
Why?
The real mystery is that you're surrounded with all that incredible.food and how you are still slim.
He does a lot of running and is always on the go!
HIV
I love this guy, he is great chef and also extremely a very nice person....but he has no taste at all. The restaurant is rather kitsch
Quit bitching, you pathetic waste of life.
I kind of agree. Decor could use some work but I think he's mainly trying to evoke a feeling of nostalgia, whilst serving contemporary cuisine. It's novel albeit rather tacky but I can see where he's coming from. Lot of history to uphold with the Roux name.
es el sonho del cocinero ki nunka canbia
You can treat yourself for less than £100 for your birthday or special occasion☺
This is a kitchen...I also have a great kitchen 2 m2 lol ...
Would love to work there if you are watching the Roux family please contact me, I am very talented not only that have chef'ing running through my veins.
+Sandoval Qureshi apply for a stagiere,a lot of the staff at top restraunts work that way
I love their Mac and Cheese.
*_Great Kitchen_*
'Les Miserables' was a novel, not a play.
***** Yes indeed it was but was also adapted into a musical and a movie as well.
You need to update your website to state that you do not have 3 Michelin stars as you lost one in 1993 27 years ago.
If you bothered to read the website, which my company designed, it says in 1993 it won 2 Michelin Stars. It doesn't claim to have 3. And he's kept them for 27 years.
@Chris M Thank you! Sadly we no longer work for Michel, due to the pandemic his website is now done in-house.
Seems nicer than Gordon.
Everything the best apart from the staff salaries...shame
:D 1000 month are the truth
I’d work for less to learn from that guy! He’s one of the best.
IGottaBasketballJones
I hope you're not justifying his actions.
@@namwarmaster6918 young kitchen staff gets low salaries all over the world, the ones that smart to learn everyday will open their own place and will know how to run it
ciqo6 Michel Jr paid his staff less than minimum wage. Even McDonald’s has the decency to pay their workers minimum wage. I’m sorry to say, but Le Gavroche is not a cooking school. The priority of the staff there is to pay their rent first, and learn second. I’m not saying to pay them on the level of doctors or lawyers, but cmon, pay them decently.
Man they have more chefs than costumers seriusly why so many cooks
There is so much going on in those kitchens that there has to be. Restaurant Gordon Ramsey has over 60 chefs working every night.
Kul
All fun and laughs until it’s time to pay your employees
Toooo true! Lol
Wood at the butcher's block? hmmm
A little late of a reply, but originally regulation demanded having plastic boards like in the rest of the kitchen but after many complaints from butchers suffering shoulder problems due to the plastics lack of shock absorption they allowed butchers to again use wooden boards. Imagine driving a cleaver into a plastic board for few hours a day and what that would do to your shoulder.
inherited throne.
never been to war.
And managed to lose a Michelin star 27 years ago which he still can’t get back.
The kitchen is great and up to date and would love to work here... but the "chefs library" is just so pretentious it's unreal.... he's just trying to massage his ego.
The bar looks like someone’s house
He's the creep that kept staff tips!!!😡
Really don't like the decor it's like an old pub
Aint noone watching this rver gunna eat there man
All paid for from the profits of ripping off his own staff
Declan Silvine do you know how much time and money a Roux Scholarship is worth to a chef? Clown
Sacred Silvine
Those chefs working in his kitchen are not interns. They're not there simply for "the experience of it all". They're there not only to learn from the best, but to pay the bills. Le Gavroche is not a culinary school. It's a michelin starred establishment and the people who took part in maintaining its reputation should be paid more than what they were paid. Don't try to justify such actions.
We as a chef is the one of most underpaid profession thats why if you want money in this case you open your own its like any skilled profession you dont work for the rest of your life if you want money you open your own. Hei i want to work here for food for a year put that on my resume....
@@diptastik5651 actually my company has worked with Michel for over 10 years, and he publicly apologised for what happened and put it right. He is a really nice guy, and he works bloody hard. He's also a very loyal customer.
@@melancholy5131 do you clown know what the Roux Scholarship actually is you clown? It has nothing to do with working in the kitchen of Le Gavroche or The Waterside Inn. It's a reward for a tough cooking competition. These people featured here are full time employees.
Chef Michel Jr. looks cool and simple. He is humble and carry a professional personality as a chef.
Not like Chef Gordon Ramsay who barks and always find mistakes all the time for quality.
Not like an ego attitude Chef Marco Pierre White
Chef Michel Jr. and Chef Daniel Humm ( Eleven Madison Park) are the best example of a cool attitude professional successful chefs.
Otherwise I always find attitude problem with Chefs.
Respect is earned, it is not something to ask for, by threat or fear
Ramsay is a really decent bloke, it's really just his TV shows that he puts on the mean boss act
50 covers and 25 cooks, hummmm!
If we can afford your prices as you only cater for the rich
Shannon Taylor there is a lunchtime set menu that is affordable for a special occasion.
Not at all. Le Gavroche is actually very affordable. Now if you go to Joël Robuchon that's a rip off. Especially since the chef himself has passed away in 2018. But keep in mind that Gavroche is "only" a two Michelin-starred restaurant these days. He lost the third star.
Tips thief
The decor is naff.
Looks like another underpaid kitchen
In 82 i was dishwasher there for 9 months, with chef René and steven
Yeah… maybe all the tips money he nick from the staff is for the new kitchen new gadgets.
That why he lost 1 star and only 3 Rossett. Disgusting