Michel Roux Jr.
Michel Roux Jr. is one of Britain’s most highly respected and best loved chefs. The name Roux has grand connotations in UK kitchens and Michel Roux Jr. is of almost culinary blue blood.
His father Albert and Uncle Michel Roux were the first British chefs to achieve three Michelin stars for their London restaurant Le Gavroche.
Michel Jr trained in classical French cookery at Le Gavroche, as well as other restaurants in London, Hong Kong and, of course, Paris. This included military service working in the kitchens of the Elysee Palace.
Desserts have been a lifelong passion for Michel Roux and he is widely regarded as an authority on them. Here he gives you step-by-step recipes to guide you through specific techniques. This superb collection of over 120 recipes includes desserts for all seasons and to suit all occasions
Illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale, “Eggs” contains a compilation of the best 100 egg recipes. Each chapter is arranged around a style of cooking eggs from boiling, frying, poaching, baking and scrambling; how to make the perfect omelette, mousse, souffle and custard
A collection of over 250 Michel Roux’s finest recipes for all seasons and to suit all occasions. The book is divided into 9 chapters: Breakfast and brunch; Starters; Fish and shellfish; Poultry, meat and game; Vegetables, eggs and cheese; Desserts; Baking; Party food; Stocks and sauces
Michel Roux Recipes
- Artichoke hearts filled with salt cod
- Artichokes barigoule with snails and winkles
- Aubergine and mushroom cannelloni
- Baked crab custard pots
- Beef olives and onion beer gravy
- Braised halibut with maltaise sauce and asparagus
- Braised lamb shanks with roasted sweet potatoes and spiced crisps
- Braised rabbit with fennel and pastis and chickpea purée
- Caramelised peaches with pistachios and Marsala zabaglione
- Chicken supreme au vin bourguignon
- Chicken velouté soup with cheese croquette and truffle
- Deep-fried whelks and cockles in a basket with beetroot ketchup
- Double chocolate cookies
- Filets de sole à la cancalaise (poached sole with oysters and prawns)
- Frozen berry soufflé
- Globe artichokes stuffed with duck liver a l’orange
- Hanger steak with creamed spinach and a red wine sauce
- Hot smoked salmon blinis with a courgette salad
- Moroccan chicken and lentils
- Mussels and broad bean tartine sandwich
- Pan-fried duck supremes with grapefruit and turnip
- Pan-fried sardines with Parma ham, piquillo peppers and basil
- Peppered beef fillet with polenta chips and salad
- Poached oysters with guacamole and sprout salad
- Roast heritage carrots with garlic scapes and fresh almonds
- Roast poussin with langoustines and potato cakes
- Roast veal kidney with gingerbread crumb, caramelised shallots and creamy polenta
- Roasted pear with blue cheese and chocolate sauce
- Salmon with oyster velouté and a vegetable crumble
- Salt cod buckwheat pancakes
- Scallop risotto with roe butter, Parmesan and hispi cabbage
- Sea bass fillet, roasted beetroot and grapefruit salad with a gin dressing
- Spatchcocked poussin with radicchio and bois boudran
- Spiced pollock with sour cabbage and apple
- Spicy aubergine and tiger prawn salad with mango and lime salsa
- Steamed lobster with coriander pesto and roasted chickpeas
- Steamed prawns and quails’ eggs wrapped in spinach
- Sweet pizza
- Tangerine beef
- Tripes à la normande
- Tuna tartare with confit duck egg yolk
- Turkey and spinach soup with sweetcorn dumplings
- Walnut and blue cheese cannoli