Cover image for Le Gavroche cookbook
Le Gavroche cookbook
Roux, Michel, 1941-
Personal Author:
Publication Information:
London : Cassell, [2001]

Physical Description:
288 pages : illustrations (some color) ; 26 cm
Corporate Subject:

Format :


Call Number
Material Type
Home Location
Item Holds
TX719 .R67 2001 Adult Non-Fiction Central Closed Stacks

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The Creation of Albert and Michel Roux, Le Gavroche opened in 1967. At the time it was the only French restaurant of its kind-serving classical French food with the highest standards of cooking and service-in London. Now run by Michel Roux Jr, Le Gavroche continues to preserve the high standards for which it has always been famous. Michel Roux Jr's style is "modern French", or classical French cooking with a lighter and less rich approach, and subtly influenced by Mediterranean and Asian flavors and ingredients. This book is also a slice of culinary history as many of the recipes served in the restaurant today and featured in this book have been favorites on the menu for more than thirty years.

Author Notes

Michel Roux Jr started his schooling as a chef with Maitre Patissier Hellegouarche in Paris at the age of 16. After a two-year apprenticeship he worked with Alain Chapel at Mionay on the outskirts of Lyon. These two masters instilled in Michel Jr a firm belief in simplicity and the quality of raw ingredients. Michel also drew inspiration from working at the Mandarin Hotel in Hong Kong and having done his military service at the Elysee Palace in Paris cooking for Presidents Giscard d'Estaing and Francois Mitterand. Before returning to London to work at Le Gavroche in 1991 he worked with Maitre Charcutier Mothu and Maitre Boucher Prosper in Paris. He took over the running of Le Gavroche in 1994. It continues to receive recommendations for excellence in every food guide

Reviews 1

Booklist Review

When brothers Michel and Albert Roux launched London's Le Gavroche in 1967, it was just another outpost of French cuisine on the English side of the Channel. By 1981 the restaurant had moved from Chelsea to Mayfair, garnered three Michelin stars, and become London' finest and most expensive dining establishment. Other chefs and restaurants followed, and now London's food is quite as good as Paris'. Michel Jr. has set down his father's and uncle's recipes. Le Gavroche Cookbook documents some of the restaurant's greatest achievements, including the legendary SouffleSuissesse, ethereal islands of cheese and egg floating in rich cream. Recipes call for a full range of kitchen skills, but many, such as the coq' la biere (chicken in beer), are eminently accessible, and measurements conveniently follow American custom.

Table of Contents

Introductionp. 8
Le Gavroche: The Story of the Restaurantp. 10
Planning and Preparationp. 18
Selecting the Winep. 24
Canapes, Petits Foursp. 32
Springp. 54
Summerp. 104
Fallp. 160
Winterp. 208
Stocks, Sauces, Pastriesp. 262
Indexp. 282
Conversions, Acknowledgmentsp. 287