A taste of The Waterside Inn with Michel Roux

November 16th, 2012 | Posted by Gregoire Michaud in Daily life...

I wouldn’t know where to start with the unbelievable lifelong passion Chef Michel Roux has under his belt.

The list is so long that you may want to read his wikipedia profile, and please be seated and ready to be blown away – Michel Roux is nothing short of a living legend. As a pastry chef, I am in awe in front of a Chef who was awarded his MOF title in patisserie in 1976; it’s like I met with Superman, but in real. In a book dedicated to my friend, he wrote “from one pastry chef to another“; an humble quote that reflects totally the personality of Chef Roux.

During his week long promotion at Caprice, we had the pleasure to cook and sample Chef Roux signature menu…

 

Parmesan cheese and potato flan with leeks and almond crisp – very light and subtle.

The foie gras terrine was exceptional!

Superb avocado soup with a refreshing tartar…

The first fish dish with baby octopus

The fish rolled in crepes to keep the steam inside and the meat moist, baked in a puff pastry shell and stuffed with a duxelles.

A cuisine from the heart indeed – the beef cheeks were fondant a souhait! :)

To sum up the experience, I was very happy to come across a legendary chef that respect food for what is food. No fuss, down to earth, simple ingredients yet of an expectational quality. Michel Roux and his team blended perfectly with Vincent Thierry (Caprice Chef) and his team to deliver a stunning food.

While the promotion was only a week long, the friendships we have created with Chef Roux will remain forever, and that is something truly invaluable.

Michel Roux – Vincent Thierry – Chan Yan Tak

 A little bonus photo for the sake of having 9 Michelin stars on the same photo! :)

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  • http://www.facebook.com/jeremy.shapiro.73 Jeremy Shapiro

    Cool!

  • Henry Chow

    Such a legend!

    • http://gregoiremichaud.com Gregoire Michaud

      Very much agree with you Henry!

      • Henry Chow

        That said, I once tried making his lemon tart, which is very legendary in Britain, from his cookery book ‘Eggs’. It involves folding in whipped cream into a watery custard and baked. As you can imagine folding whipped cream into liquid doesn’t really work, and I was left with a very bubbly set custard. I wanted to ask Monsieur Roux what he really meant in that recipe…

        • http://gregoiremichaud.com Gregoire Michaud

          That’s an interesting question. Perhaps it was meant to be folded in the cooked and cooled curd afterwards, and perhaps the way it was written could have been confusing? I also found that sometimes while writing books, no matter how we try to turn the sentence, we will never be able to translate experience into words. That said, basic steps should be pretty easy to follow!

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