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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
 
 
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Le Gavroche.

Restaurant of a Grand Chef Relais & Châteaux in town. United Kingdom,London

Michel Roux, Jr.

Chef
Le Gavroche London W1K 7QR

I was born in Pembury, Kent on May 23rd, 1960. You could say that I was almost born in the kitchen as my mother went into labor whilst helping my father at work in his restaurant. All my childhood was spent in or around food and it was only normal for me to become a chef. At 16, I started an apprenticeship with Maître Pâtissier Henri Hellegouarch, a pastry shop in Paris, followed by two years in the kitchens of Alain Chapel in Mionnay. My food is true to its roots of French Classic but also Cuisine Bourgeoise, respect and love of the finest ingredients with seasonality playing a major part on the menu.

For inspiration, I run marathons. It’s my hobby. I ran London in April, 2008, then again April, 2009. Best time: three hours and 31 minutes. I also ran Paris, New York, Tromso, Médoc, Monaco, and the 100 kilometers de Belvès in France. It helps to keep me fit, mentally stable, and above all it makes me hungry!


What was your most moving culinary experience?
Eating grilled lobsters whilst watching the sun set on a tiny island in the Indian Ocean. A glass of champagne, my wife and daughter for company.

The most amusing kitchen incident you ever witnessed?
A well-known food critic once said that I should not use black pepper in mashed potatoes only to find out it was chopped truffles!

Your best piece of advice for amateur chefs?
Don’t experiment on your guests. Always cook tried and tested dishes. Keep it seasional and simple so that you can spend more time with your friends than in the kitchen.