I inherited the love for food and cooking from my two grandmothers, my mother, and of course my father. It’s a family affair! From my childhood, I can recall certain favorite dishes: pâtè de lapin and navarin d’agneau. I relax by going swimming, driving in the countryside, and visiting food markets. The borough markets and the London farmers markets are especially of note. They all have better varieties of food and quality ingredients. And they are very lively! I also enjoy visiting different cities and countries and of course going out to eat in different restaurants. Favorites include The Fat Duck and Per Se.
I love asparagus in April, May and June.
It’s perfect as an appetizer or starter, or to garnish a main dish, hot or cold. It can be cooked in a thousand different ways. It’s excellent served with unsalted butter, Parmesan cheese, eggs, lemon, olive oil, a vinaigrette or mayonnaise. Hollandaise sauce is a classic, but my favorite is a Maltese sauce made with blood orange.
The asparagus that we get in the spring is unique in every way: its perfectly round shape, its flavor and texture, its beautiful green color… Ours is grown on a farm in Oxfordshire. My supplier, David Hammerson, is the Roux family’s longeststanding, most loyal collaborator. My father and uncle were already selecting only the best ingredients when they opened Le Gavroche in London in 1967.