Le Gavroche Cookbook

by Michel Roux

It was London's first Michelin three-star restaurant, the place where diners enjoyed the finest French cuisine, and still do after 35 now you can recreate the exquisite Le Gavroche experience in your own home. Michel Roux Jr., a second-generation chef and restaurateur, has won international renown for his lighter, "modern French" cuisine, gracing classical French dishes with subtle Mediterranean and Asian flavors. More than 200 recipes and 288 pages offer a remarkable sampling of the best and most popular dishes from the best French restaurant outside of France. Arranged seasonally to highlight key ingredients, the recipes here include such delights as Brie stuffed with truffles; seared peppered tuna with caviar vinaigrette; lobster cassoulet; and hot chocolate soufflé. Far more than a cookbook, this richly illustrated volume enables you to entertain with panache. Bring French ambiance into your home for both formal and informal occasions, and become an expert on selecting the appropriate wines. Plenty of tricks of the trade for planning, setting the table, and more are included to ensure that everything runs smoothly.

Genres: Cookbooks, Food

288 pages, Paperback

First published May 24, 2001

About the author

Michel Roux, OBE (19 April 1941 – 11 March 2020) was a French chef and restaurateur working in Britain.

Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.

Chef Michel Roux Jr. is his nephew.

Reviews

[Charles Seluzicki · Rating 5 out of 5]

Brilliant. This is what 21st century cooking is.