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My Life in Food: A Memoir
In 2021, the world of cooking lost a legendary figure. Albert Roux, together with his brother Michel, transformed the way we eat, cook and appreciate food in this country. It is no exaggeration to say that most of what makes our current culinary landscape so vibrant began with these two brothers and their ground-breaking restaurant, Le Gavroche.
Albert first arrived in England in the fifties, at a time of grey and brown food, with a nation still reeling from the effects of war and rationing. Cooking in the grand private houses of the aristocracy, he was to fall in love with the country and, after his military service, which he spent fighting in the Algerian Civil War, he would eventually make it his home for life. He and his brother set up Le Gavroche in 1967. It was to become the first restaurant in the UK to gain first one, and eventually three, Michelin stars. Together with their other restaurants, including the renowned Waterside Inn in Bray, it would go on to revolutionise the industry. The Roux restaurants set on their course an entire generation of award-winning chefs: his proteges include Gordon Ramsay, Marcus Wareing, Rowley Leigh and Monica Galetti, to name just a tiny fraction. He won every plaudit possible in the world of food, and was granted an OBE, a Chevalier de la Legion d'Honneur, and a papal knighthood.
Albert's memoir takes us from his childhood in wartime France, where the ever-looming presence of the German troops made it a challenge for his mother to keep the family fed, right up to the almost instant success of Le Gavroche, which welcomed everybody from royalty - the Queen Mother and Princess Diana were both regulars - to Hollywood legends including Charlie Chaplin. He talks frankly about his famed relationship with his brother, and about the encounter which derailed his first boyhood ambition to join the priesthood. His drive, humour and joie de vivre leap off every page, and the insight into what it took to break new ground in the restaurant industry is unmatched.
These are the last words from a pioneer, a hero who inspired entire generations of chefs. They tell the story not only of a titan of a man, but of an era that shaped the way we cook and eat today.
Albert first arrived in England in the fifties, at a time of grey and brown food, with a nation still reeling from the effects of war and rationing. Cooking in the grand private houses of the aristocracy, he was to fall in love with the country and, after his military service, which he spent fighting in the Algerian Civil War, he would eventually make it his home for life. He and his brother set up Le Gavroche in 1967. It was to become the first restaurant in the UK to gain first one, and eventually three, Michelin stars. Together with their other restaurants, including the renowned Waterside Inn in Bray, it would go on to revolutionise the industry. The Roux restaurants set on their course an entire generation of award-winning chefs: his proteges include Gordon Ramsay, Marcus Wareing, Rowley Leigh and Monica Galetti, to name just a tiny fraction. He won every plaudit possible in the world of food, and was granted an OBE, a Chevalier de la Legion d'Honneur, and a papal knighthood.
Albert's memoir takes us from his childhood in wartime France, where the ever-looming presence of the German troops made it a challenge for his mother to keep the family fed, right up to the almost instant success of Le Gavroche, which welcomed everybody from royalty - the Queen Mother and Princess Diana were both regulars - to Hollywood legends including Charlie Chaplin. He talks frankly about his famed relationship with his brother, and about the encounter which derailed his first boyhood ambition to join the priesthood. His drive, humour and joie de vivre leap off every page, and the insight into what it took to break new ground in the restaurant industry is unmatched.
These are the last words from a pioneer, a hero who inspired entire generations of chefs. They tell the story not only of a titan of a man, but of an era that shaped the way we cook and eat today.
- GenresFood
240 pages, Hardcover
Published November 1, 2022
About the author
Albert Roux
15 books1 followerAlbert Henri Roux OBE (8 October 1935 – 4 January 2021) was a French restaurateur and chef working in Britain.
He and his brother Michel Roux (1941-2020) operated Le Gavroche in London's Mayfair, the first restaurant in the UK to gain three Michelin stars. He helped train a series of chefs that went on to win Michelin stars.
His son, Michel Roux, Jr., continued to run Le Gavroche until January 2024.
He and his brother Michel Roux (1941-2020) operated Le Gavroche in London's Mayfair, the first restaurant in the UK to gain three Michelin stars. He helped train a series of chefs that went on to win Michelin stars.
His son, Michel Roux, Jr., continued to run Le Gavroche until January 2024.
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Displaying 1 - 7 of 7 reviews
February 1, 2025
Similar to Anthony Bourdain's kitchen confidential this book shows a different side to the hospital industry. book follows Albert's legacy from immigrating to England and building his culinary empire. Someone that has incredible skill and passion to become a professional chef, very interesting read.
January 12, 2024
( Format : Audiobook )
"People came to be fed."
The remarkable life story of Albert Roux from his early days in war torn France, the son of a not so happy marriage. His father and grandfather ran a charcuterie whilst his mother, though simple, was a wonderful cook - cheap food but full of flavour. His coming to England, unable to speak English, where, in 1953, rationing was still in force, through to his becoming a British citizen and after building a reputation for excellence in the employ of great houses, opened his own restaurant, Ia Gavroche, and his use of new innovations like the non stick pan, and only the best ingredients. With tributes from both the Head Chef and Maitre D as well as Michel Roux's memories of his father - probable the most interesting part of it all.
"People came to be fed."
The remarkable life story of Albert Roux from his early days in war torn France, the son of a not so happy marriage. His father and grandfather ran a charcuterie whilst his mother, though simple, was a wonderful cook - cheap food but full of flavour. His coming to England, unable to speak English, where, in 1953, rationing was still in force, through to his becoming a British citizen and after building a reputation for excellence in the employ of great houses, opened his own restaurant, Ia Gavroche, and his use of new innovations like the non stick pan, and only the best ingredients. With tributes from both the Head Chef and Maitre D as well as Michel Roux's memories of his father - probable the most interesting part of it all.
January 11, 2023
Such a wonderful read. It’s such a shame that he passed before he was able to complete his memoir but it is beautifully finished with contributions from colleagues, and his son Michel Roux Jr. It’s a story that demonstrates what hard work and passion for professional excellence can do for your career. Being too young to remember the hey day of the Roux brothers I found it very interesting as I found out a lot that I didn’t know about Albert Roux, such as how he pioneered the use of sous vide technology.
December 19, 2022
Excellent and enjoyable book about an extraordinary man. A real human dynamo and a one off. Sadly I didn’t get to meet him although I know a number of people who worked closely with him. His legacy will live on through the training he gave. There should be an Albert Number, like the Erdős Number in mathematics. Mine is two.
October 23, 2025
Another great one
March 20, 2026
“He would put it in the bin straight away. ‘Start again,’ he’d say.”
Few restaurants can claim to have had such an influence on the history and development of UK cuisine such as Le Gavroche and Roux Enterprises. Roux became synonym for quality standards for many decades, mentoring many prodigious geniuses with classic French craftmanship and bringing food to Great Britain which previously could only be found in France. How his story passed into legend?
Albert Roux’s memoir in his own words, is an unpredictable joy. His outrageous work ethic and infamous temper trace all the way back to his years in the French Armed Force, his work at the British Embassy, his years as a private chef at the traditional Cazalet family and later on, managing Le Gavroche as an extension of himself, a child grown by the greatest sacrifices and fed with the best and ingredients.
When Roux has been given the opportunity to work in London, right away, noticed the contrast from Paris restaurants and brasseries thriving, to London’s lack of quality food. As far as restaurants were concerned, he felt like the country was in need of a revolution. He turns out to be right, the accolade being: Booked-full months in advance restaurant and the first to receive 1, 2 and 3 Michelin stars in UK.
The Roux brothers are able to break stigmas about great food being pricy and for snobs with just a fraction of their life’s history. More then Chefs, they were Restauranteurs with great habits which suffice to say, played a big part for the culture of refinement countenance. It’s funny how the sense of conviviality and unity between service and kitchen still lacks attention and is strictly categorized within the hospitality industry.
Albert Roux, OBE, was above all, attributed to humility and generosity. In one of his head-chef words: More than teaching, he helped the team to progress in life. Registering every lesson learned with his ever-booked full restaurant, he also took risks with other enterprises and sent his staff to courses in France to perfect techniques and create something unique to keep pace with the ever-growing culture of taste
It all comes down to Mr. Roux’s words: “Getting that star was certainly a surprise, because I did not cook for the likes of Michelin. I have always maintained, and still do, that I cook for the customer. If the Michelin Guide says the restaurant is worth three stars, well fine, let’s have those stars. But it is not my decision, and it will not change the way that I run my restaurant, or the principles that the restaurant will be guided by.”
Link to my highlights: https://drive.google.com/file/d/1l6W7...
Few restaurants can claim to have had such an influence on the history and development of UK cuisine such as Le Gavroche and Roux Enterprises. Roux became synonym for quality standards for many decades, mentoring many prodigious geniuses with classic French craftmanship and bringing food to Great Britain which previously could only be found in France. How his story passed into legend?
Albert Roux’s memoir in his own words, is an unpredictable joy. His outrageous work ethic and infamous temper trace all the way back to his years in the French Armed Force, his work at the British Embassy, his years as a private chef at the traditional Cazalet family and later on, managing Le Gavroche as an extension of himself, a child grown by the greatest sacrifices and fed with the best and ingredients.
When Roux has been given the opportunity to work in London, right away, noticed the contrast from Paris restaurants and brasseries thriving, to London’s lack of quality food. As far as restaurants were concerned, he felt like the country was in need of a revolution. He turns out to be right, the accolade being: Booked-full months in advance restaurant and the first to receive 1, 2 and 3 Michelin stars in UK.
The Roux brothers are able to break stigmas about great food being pricy and for snobs with just a fraction of their life’s history. More then Chefs, they were Restauranteurs with great habits which suffice to say, played a big part for the culture of refinement countenance. It’s funny how the sense of conviviality and unity between service and kitchen still lacks attention and is strictly categorized within the hospitality industry.
Albert Roux, OBE, was above all, attributed to humility and generosity. In one of his head-chef words: More than teaching, he helped the team to progress in life. Registering every lesson learned with his ever-booked full restaurant, he also took risks with other enterprises and sent his staff to courses in France to perfect techniques and create something unique to keep pace with the ever-growing culture of taste
It all comes down to Mr. Roux’s words: “Getting that star was certainly a surprise, because I did not cook for the likes of Michelin. I have always maintained, and still do, that I cook for the customer. If the Michelin Guide says the restaurant is worth three stars, well fine, let’s have those stars. But it is not my decision, and it will not change the way that I run my restaurant, or the principles that the restaurant will be guided by.”
Link to my highlights: https://drive.google.com/file/d/1l6W7...
June 13, 2023
( Format : Audiobook )
"People came to be fed."
A straightforward autobiography of Albert Roux, briefly ccovering his childhood during the war and after the second world war then his move to England, his work as chef with private households, then entering the restaurant world with a new, welcoming concept. This was interesting but the accompanying memories of several long serving employees and, in particular, his son Michel, felt more insightful.
Roux's influence on food was enormous. Sadly, this book fails to do justice to his genius. Read by Tim Bruce throughout apart from the afterward by Michel Roux.
"People came to be fed."
A straightforward autobiography of Albert Roux, briefly ccovering his childhood during the war and after the second world war then his move to England, his work as chef with private households, then entering the restaurant world with a new, welcoming concept. This was interesting but the accompanying memories of several long serving employees and, in particular, his son Michel, felt more insightful.
Roux's influence on food was enormous. Sadly, this book fails to do justice to his genius. Read by Tim Bruce throughout apart from the afterward by Michel Roux.
Displaying 1 - 7 of 7 reviews