A BIT ABOUT MICHEL – AND WHERE TO LEARN FROM THE MASTER IN PERSON
A scion of the Roux family fine-dining dynasty, Michel began his career with a patisserie apprenticeship in Paris. For nearly 30 years he’s been chefpatron of two-Michelinstar restaurant Le Gavroche, opened in 1967 by his late father Albert and uncle Michel Sr. He also oversees the food at London hotel The Langham and teaches at its cookery school, Sauce by The Langham.
PHOTOGRAPHS: DAN JONES. FOOD STYLING: KATY MCCLELLAND.
Sauce offers full day and shorter ‘building block’ courses on everything from pasta to French cuisine, taught by The Langham’s expert chefs. Michel Roux Jr’s classes are a chance to learn from the main man, while preparing a menu of his design. saucebylangham.com
In this new series I’m going to show you how to nail traditional French desserts. To me, they’re comfort food – the ultimate pleasure – but these desserts aren’t easy to get right. The techniques have been perfected over the years and you need to practise them – but my know-how will help guide you.
I grew up with lemon tart. My father and uncle served it in their restaurants – this one is originally my uncle’s recipe.