For those of you who don’t follow regularly, I do a weekly radio cooking show for InGoodTaste a station called ZoneOneRadio. It’s absolutely amazing and I love doing it but this week really took the proverbial biscuit. The station landed a massive interview with the food legend Michel Roux Jr.
Michel has always been an absolute idol of mine. When I was growing up and first discovering my love of food I read about his food, saw photos of the beautiful classic dishes coming out of his kitchen and learned about the legacy of his family, the Roux’s. Albert and Michel, his father and uncle, arguably were responsible for bringing British food to prominence in the 60s and 70s. Before they set to work, British chefs were actually laughed out of French kitchens. Though, not that they ever got to set food in them – getting a prized apprenticeship in a French kitchen was an impossibility to young UK chefs at this time, before Michel and Albert came along and changed all of this. Michel had giant footsteps to fill and fill them he did with beautifully crafted, intrinsically tasty French classic cookery. And although he has now managed to reach the masses through main stream television shows such as Master Chef Professionals and Food & Drink, he remains in essence and in actuality, a true chef; a chef that actually sees the inside of his own kitchen more than the bright lights of a TV set.
In this week’s radio show I travel to Le Gavroche to interview Michel Jr on his career, food loves, history and aspirations. We have a great chat about salt, MasterChef, his father and uncle and Le Gavroche. For my first big, celebrity interview (and for me, it couldn’t have been bigger) it has come out well!
After chatting with Michel, I head to Balham Farmers Market to show for and cook one of his classic French recipes Oeuf poche Meurette, eggs poached in red wine with mushrooms, bacon, butter fried bread and a red wine glaze.
Have a listen below 🙂
http://www.mixcloud.com/InGoodTaste/ingoodtaste-meets-michel-roux-jr/
Michel has always been an absolute idol of mine. When I was growing up and first discovering my love of food I read about his food, saw photos of the beautiful classic dishes coming out of his kitchen and learned about the legacy of his family, the Roux’s. Albert and Michel, his father and uncle, arguably were responsible for bringing British food to prominence in the 60s and 70s. Before they set to work, British chefs were actually laughed out of French kitchens. Though, not that they ever got to set food in them – getting a prized apprenticeship in a French kitchen was an impossibility to young UK chefs at this time, before Michel and Albert came along and changed all of this. Michel had giant footsteps to fill and fill them he did with beautifully crafted, intrinsically tasty French classic cookery. And although he has now managed to reach the masses through main stream television shows such as Master Chef Professionals and Food & Drink, he remains in essence and in actuality, a true chef; a chef that actually sees the inside of his own kitchen more than the bright lights of a TV set.
In this week’s radio show I travel to Le Gavroche to interview Michel Jr on his career, food loves, history and aspirations. We have a great chat about salt, MasterChef, his father and uncle and Le Gavroche. For my first big, celebrity interview (and for me, it couldn’t have been bigger) it has come out well!
After chatting with Michel, I head to Balham Farmers Market to show for and cook one of his classic French recipes Oeuf poche Meurette, eggs poached in red wine with mushrooms, bacon, butter fried bread and a red wine glaze.
Have a listen below 🙂
http://www.mixcloud.com/InGoodTaste/ingoodtaste-meets-michel-roux-jr/
