Background
Roux, Michel Andre was born on April 19, 1941 in Charolles, Saone Loire, France. Son of Henri and Germaine (Triger) Roux.
(The Roux brothers reinterpret the classic recipes of thei...)
The Roux brothers reinterpret the classic recipes of their traditional cuisine, passed down through generations of French food lovers. Divided into 12 distinct culinary areas, they select the best regional speciaities and local delicacies. Ingredients are listed in French and English. Each region is represented by a selection of its most delicious recipes, beginning with a personal appreciation of the area, its wines, cheeses and food. The recipes are followed by a list of the ingredients in French and English that are peculiar to the region, enabling the visitor to recognize and make use of them. In "French Country Cooking", two of the world's most celebrated chefs and holders of the coveted three star Michelin awards, Albert and Michel Roux, return to the roots of their culinary art with the authentic, classic cooking of regional France. Over 150 traditional recipes, from the flavorsome and sustaining dishes of Provence to the most exquisite desserts of Champagne, along with 80 photographs, celebrate the diversity of this most prestigious cuisine.
http://www.amazon.com/gp/product/1858912318/?tag=2022091-20
(The Roux brothers reinterpret the classic recipes of thei...)
The Roux brothers reinterpret the classic recipes of their traditional cuisine, passed down through generations of French food lovers. Divided into 12 distinct culinary areas, they select the best regional specialities and local delicacies. Ingredients are listed in French and English. Each region is represented by a selection of its most delicious recipes, beginning with a personal appreciation of the area, its wines, cheeses and food. The recipes are followed by a list of the ingredients in French and English that are peculiar to the region, enabling the visitor to recognize and make use of them. In "French Country Cooking", two of the world's most celebrated chefs and holders of the coveted three star Michelin awards, Albert and Michel Roux, return to the roots of their culinary art with the authentic, classic cooking of regional France. Over 150 traditional recipes, from the flavoursome and sustaining dishes of Provence to the most exquisite desserts of Champagne, along with 80 photographs, celebrate the diversity of this most prestigious cuisine.
http://www.amazon.com/gp/product/0283995416/?tag=2022091-20
(Three-star chef Michel Roux was apprenticed at 14, at a g...)
Three-star chef Michel Roux was apprenticed at 14, at a grand patisserie in Paris. In 1967, he and his brother Albert came to London and opened Le Gavroche - an overnight success. He cooked the Queen's 70th birthday dinner and was the first non-Russian to prepare a banquet at the Kremlin since the Russian Revolution.
http://www.amazon.com/gp/product/1841196738/?tag=2022091-20
Roux, Michel Andre was born on April 19, 1941 in Charolles, Saone Loire, France. Son of Henri and Germaine (Triger) Roux.
Apprentice, Patisserie Loyal, Paris, 1955-1958.
Commis patissier-cuisinier/Ambassador to Great Britain, Paris, 1958-1959; commis de cuisine, Melle Cecile de Rothschild, Paris, 1960; chef, Melle Cecile de Rothschild, Paris, 1963-1967. Consultant British Airways, Celebrity Cruises Ships.
(The Roux brothers reinterpret the classic recipes of thei...)
(The Roux brothers reinterpret the classic recipes of thei...)
(Three-star chef Michel Roux was apprenticed at 14, at a g...)
(Food in France has always been about much more than mere ...)
Member Academy Culinaire de France, Association Relais et Desserts/France (vice president), Association Relais et Chateaux (1st vice president), Benedicts Club, others.
Married m. Francoise Becquet, February 1963 (January 1979). Children: Christine, Francine, Alain. Married Robyn Margaret Joyce, May 1984.