Back during the first full week of October when The Restaurant Show 2013 was on at Earls Court, Chris Osburn had the pleasure and honour of sitting down for a quick interview with legendary French-born restauranteur and chef Albert Roux. The chef was at the exhibition to speak about his quarter century “love affair” with baking goods brand Bridor.
Albert Roux is renowned for his work at La Gavroche, the Mayfair restaurant which he opened with his brother in the late 60s – and which went on to receive a Michelin star and then to become the first in Britain to attain three stars. Roux is credited for helping launch the careers of some of the world’s most celebrated chefs, including Marco Pierre White, Gordon Ramsay, Pierre Koffmann, Marcus Wareing and of course his son, the fellow Michelin star chef and television personality, Michel Roux Jr who now runs La Gavroche.
These days, the affable 78 year old seems as pleased or perhaps even more so to talk about the recent successes of his son as he is his own achievements. My interview with Albert Roux felt more like a friendly conversation as he shared memories from the early days of his career along with advice for up-and-comers in the restaurant industry today.