Der Marathon-Koch.

by Michel Roux

The Marathon Chef is, on the face of it, rather a strange project. Perhaps this is because one doesn't immediately associate chefs with marathons--although no doubt everybody could come up with a name or two they'd like to see tottering across the finishing line in a charity chicken suit. However, Michel Roux, one-time dauphin and now sun king of the esteemed restaurant Le Gavroche in London, turns out to be a proselytising marathon runner with something of a mission. Since he took up running ten years ago (to counter the weight gained after giving up smoking), Roux has been experimenting with foods to suit his training needs; and he clearly feels there's a gap to be filled in the market for healthy, delicious food suited to the needs of exercisers who don't want to be restricted to a diet of rabbit food and plain pasta. On the evidence of this book, he may well be right. The good news is that red meat, wine, cheese and butter stay on the menu, although, as Roux says, based on his own experience the desire for these technically unhealthy foods diminishes with exercise. For the most part, the food is simple, lively and among the main courses, Minced Lamb with Preserved Lemon (served with couscous), Poached Chicken Supreme with Pearl Barley Broth, Grilled Mackerel with Green Asparagus and Anise-Flavoured Cauliflower Cream are all good examples of Roux's light touch and eclectic approach. There is a good selection of breakfast dishes and a fine collection of mostly fruit-based desserts. The interspersed pieces of advice for runners are in no way off-putting for the unathletic. --Robin Davidson

Hardcover

First published July 29, 2003

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

[Nancy · Rating 3 out of 5]

He comes off as very holier than thou in the introduction. Gah. Since this is a British book, I had read with Internet access to look up so e unfamiliar ingredients. Most just have different names, other items aren't ready available in the States, but from the descriptions reasonable substitutions could be found easily. Not real happy that he recommend eating peach seeds in one of his smoothies. I always thought they were poisonous, and a quick search says they are, but it will take quite a few to kill you, but only a little for an upset tummy. Runners do not need an upset tummy!! There are some good sounding bread recipes in here, though, and I love bread. Also to note, you will need a conversion table to American measures unless you have a food scale or are used to cooking in Imperial and have that kind of measuring equipment.