Description
His career has been hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He holds countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d’Honneur in 2004. He has written many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts (2011) and The Essence of French Cooking (2014), published by Quadrille. He has appeared in several television series including, from time to time, Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain. Hardcover. Published by Quadrille Publishing Ltd 2017
