Michel Roux has a justifiable reputation as someone who knows everything there is to know about food, how it should taste, and how it should be cooked. He is very serious-minded about cooking, and his masterly performances on MasterChef have created a wide and admiring fan base. MasterChef shows cooking how it should be and is very good at showing the passion and skills required in becoming a chef. For food has always been at the forefront of his life, and the recipes in this book are a distillation of his vast knowledge and experience, made available to the home cook.

About the Author

Michel Roux worked for two years at the Elys�e Palace under French Presidents D'Estaing and Mitterrand following apprenticeships with Ma�tre Patissier Hellegouarche in Paris and Alain Chapel in Mionnay, and basic training with the French army. Posts with Pierre Koffman at La Tante Claire and at the Mandarin in Hong Kong led to firstly the Waterside Inn with uncle Michel S,r and then to Le Gavroche under his father Albert. He ran the Roux catering businesses for three years before in 1991 becoming Chef de Cuisine at Le Gavroche, the restaurant his father Albert and uncle Michel Sr founded in 1967. In 1993 he took over the world famous restaurant which has two Michelin stars. He has written three books, is a consultant to many organizations and is a member of the wine committee of the Royal Household.

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