Michel Roux Jr Makes The Iconic Dish That Never Leaves His Menu | My Greatest Dishes

[@mann8228]

The happiness this man has, doing what he loves. Its what we would all want one day..

[@chefbranislavblagojevic3044]

Have you know he had underpaid his workers and upped their hours, stole money and much more

[@gulag8735]

@@chefbranislavblagojevic3044 really????????

[@chefbranislavblagojevic3044]

@@gulag8735 yeah it was a big scandal, i love him as a chef a lot but there must be something preventing him from his 3rd star

[@gulag8735]

@@chefbranislavblagojevic3044 he always stuck me as smarmy I much prefer michel roux.....rip

[@chefbranislavblagojevic3044]

@@gulag8735 unfortunately success doesent mean good personality

[@lancer525]

Michel, the entire culinary world is grieving with you at the loss of your amazing father. Thank you for keeping his memory and brilliance alive by doing this lovely souffle...

[@alexbarker6864]

He’s eating and giggling at the end like he’s stoned and has the munchies 😂

[@HTMLguruLady2]

It's called pure joy 💕

[@psrpippy]

One of the politest, most kind and just downright nice chefs that we are lucky enough to have in London. Mr Roux you are a credit to your family and profession.

[@darrenwallis7630]

Hmm didn’t he used to take all his staff’s tips??

[@psrpippy]

@@darrenwallis7630 Wasn’t that Carluccio?

[@darrenwallis7630]

@@psrpippy don’t know about him, but Roux Jr defo does - plenty of news stories about it

[@unelectedbureaucrat2003]

He's a good cook but he's a c word definitely

[@leonidasleventi1540]

Souffle Suissesse Serves 4 45g butter 45g plain flour 500ml milk 5 egg yolks Salt and freshly ground white pepper 6 egg whites 600ml double cream 200g Gruyere or Emmental cheese, grated Heat the oven to 200 C. Melt the butter in a thick-based saucepan, whisk in the flour and cook, stirring continuously, for about a minute. Whisk in the milk and boil for 3 minutes, whisking all the time to prevent any lumps from forming. Beat in the yolks and remove from the heat; season with salt and pepper. Cover with a piece of buttered greaseproof paper to prevent a skin from forming. Whisk the egg whites with a pinch of salt until they form firm, not stiff, peaks. Add a third of the egg whites to the yolk mixture and beat with a whisk until evenly mixed, then gently fold in the remaining egg whites. Spoon the mixture into four well-buttered 8cm diameter tartlet moulds and place in the oven for 3 minutes, until the tops begin to turn golden. Meanwhile, season the cream with a little salt, warm it gently and pour into a gratin dish. Turn the soufflés out into the cream, sprinkle the grated cheese over them, then return them to the oven for 5 minutes. Serve immediately.

[@writereducator]

Where'd you get this recipe? Does it work?

[@leonidasleventi1540]

@@writereducator from the Le Gavroche cookbook.

[@nawaz345]

Though this might be the recipe that they have given, it doesn’t work. Far too much milk. If you look at his bechamel it was thick and paste-like. I found using 45g each of butter and flour and 125ml milk works best. Also you must use shallow moulds. The mixture does not cook properly with normal soufflé ramekins leaving the middle uncooked meaning it does not plop out of the ramekin onto the plate without completely falling apart. Still trying to get this recipe bang on, but those are my two insights.

[@writereducator]

@@nawaz345 Good points. I've try that.

[@leonidasleventi1540]

@@nawaz345 To be honest I haven't tried it yet, so Thanks for the Tips.

[@playanakobi4407]

He's one of my fave chefs.

[@naimaboukhouf7357]

When I came in UK 10 years ago from France he is the first French person I admired and still !! He got so much style humble and charming and Make anyone want to Coke with passion

[@unelectedbureaucrat2003]

@@naimaboukhouf7357 yes cocaine is one of the the most vital parts in cooking

[@j1701why1]

I love this mans enthusiasm. Plus he does what should be done on any cookery demonstration!! He eats what hes made. RIP to both his Father and Uncle who gave our food an identity ( and taste)!!!

[@writereducator]

Made this today. Dirtied every pot and pan in house. Something went horribly wrong with souffle. It still tasted good!

[@JesusistheonetrueGod]

I'm always amazed at a chef's creativity, knowledge and ability to keep their work space immaculate.

[@bblaylk]

If you haven't attempted this one, you're really missing out. It's Heaven on Earth. Truly magnificent.

[@gregjohnson720]

I have the utmost respect for the Roux clan. In addition to their talents as some of the best chefs in the world, the Roux Foundation is an amazing organization that helps young chefs become fantastic world renowned chefs.

[@huntakilla1234]

As of January 2024, Le Gavroche has closed it doors permanently after 56 years. His daughter Emily will not be taking over the restaurant. She runs her own restaurant named Caractere, together with her husband Diego. Le Gavroche was the first restaurant in Great Britain that obtained 3 Michelin stars. Michel Roux Jr, who is 64 years of age, explains: ''I must make time for a better work/life balance, so I can spend more time with my family and on my other business ventures.''

[@coolerkin]

His father would never have let this happen

[@charlesstanford1940]

I hadn't heard. Makes me sad.

[@BrotherTree1]

It was one of the great powerhouses in the gastronomy world. Le Gavroche will be missed dearly.

[@charlesstanford1940]

@@BrotherTree1 So sad to hear this news. Hard to believe.

[@kommisar.]

This is especially puzzling when you hear him in this video say that he still enjoys his 16-hour shifts at the restaurant and "wouldn't want to change" it. So is he really loving spending almost all waking hours working at the restaurant, or does he wish he could spend more time with his family and working his other jobs? Pretty ridiculous if you ask me.

[@Andy-ri1ns]

I had this dish when I dined with them in 2016. I must think about it on a weekly basis. It was phenomenal.

[@krushfield]

Did you put mustard on it like the Queen did?

[@wickywills]

@@krushfieldKetchup

[@m.theresa1385]

Have you succeeded in making it for yourself?

[@johnryle4249]

It's always a pleasure watching Michel, he has such love.

[@hamidhusseini2446]

thank you

[@rkid727]

Loved him on master chef. Always so positive and demanding at the same time.

[@guitarplayer30001]

these and the jocky petrie episodes i must find

[@annebell7274]

This lovely man is a Genius Chef. Such a beautiful personality and nature. The Ultimate Chef. 🌷❤🌷

[@darrenwallis7630]

Pays his chefs less than minimum wage then keeps all the staff tips - yeah lovely man…

[@normasynan8939]

I ADORE this Chef!!!

[@chrisjames6327]

Probably one of the top 50 most famous restaurant dishes, in history

[@pongthep3104]

I was there in the middle of 1975 - 78 wonderful dinners for 10 of us . Great wines list , very very expensive but can’t stop .

[@hamburgerhamburgerv2]

This guy’s dad taught the guy that made Gordon Ramsay cry. Nobody is above him.

[@drums4metal]

Albert himself called this dish "an orgy of cholesterol", but I bet it is delicious. May Albert and Michel Sr rest in peace and long live their legacy.

[@Maxsafehands]

He is just a genuinely nice bloke! I can imagine working for him at la Gavroche is tough but I bet he looks after his people

[@quick46]

He looks after their tips

[@thegingerninjaakaazzaskitc8958]

I have learnt so much as a chef from the Roux family. Thank you for you hard work and passing on the knowledge. I will do my best to do my bit for the love of food and great service ;)

[@danieldravot341]

He did what I often do when things go really well. He laughed . . .

[@Ricky-bl7yz]

That’s probably the most luxurious free lunches ever😂

[@TheLastProzacNation]

This man is so adorable. Awww

[@TryingtoFood]

now let me go and boil water for ramen

[@Skrealing666]

Lol!

[@Dreyno]

Fancypants. Use the microwave.

[@MASViper]

@@Dreyno Millennials. I just used cold water and wait. 😂

[@KeyStation]

aye man throw in some garlic powder, chili flakes, lemon juice, and pieces of some sausage or egg. for some green, you can also roll up some spinach and finely chop it into ribbons and throw it in while the noodles are almost done cooking. bam, fancy top ramen in 5 minutes

[@BlowinFree]

Ramen you little snowflake 🙄what’s wrong with a good old Pot Noodle

[@earthcream]

The only reason I would visit London...🥰😍🤩

[@jamesdalrymple3937]

Iv had the dish in there restaurant in Inverness. Still my favourite dish of all time.

[@michaelkavanagh932]

What restraunts that I didn't know they had a restraunt there? I know there's one in Fort William

[@jamesdalrymple3937]

@@michaelkavanagh932 it’s the rockpool reserve, not sure if they still own it but I know his dad owned it for years. Incredible food and that dish is out of this world.

[@chieforgan12]

i agree i was at the legavroche a couple a years ago this is probably one of the most fantastic dishes i ever tasted ,i tryed to cook it myself at home its difficult to get it right

[@m.theresa1385]

‘If at first you don’t succeed …’

[@itzsol23]

Best dish ever

[@jamesbagshaw8251]

He's got to be one of the hardest working people anywhere in any industry and being in the Roux family must be crazy pressure

[@unelectedbureaucrat2003]

Crazy privilege

[@FLMKane]

@@unelectedbureaucrat2003 yet he chooses to work 16 hours a day. Instead of trolling in KZbin comments

[@unelectedbureaucrat2003]

@@FLMKane yeah but it helps I don't doubt his hard work

[@SamBrickell]

@@unelectedbureaucrat2003 You have been trained to always equate success with "privilege" because people want you motivated to be angry because that makes you easier to control

[@earthcream]

MR YOU ARE AWESOME!!!

[@triomphe19]

Big congrats to @Michel Roux Jr. A friend of mine «Jeremiah Tower» in the US, made this same cheese soufflé a few weeks ago in SF foreign cinema, as a guest chef. This / your dish looks decadently good, yummy!! PS: I did part of my military service at "Le Palais de l'Elysée" in the 80’s with Michel Roux Jr. He already seemed like a very talented guy!! Just in case: Cheers to you Michel, be well!! 🥸 ✌ 🍾 🥂Alain R.

[@sukengkok8478]

Thank you 👍👍👍

[@LondonReps]

What a lovely man, and great food too

[@earthcream]

LOVE LOVE LOVE

[@theironworker781]

I seem to remember his father making this dish on Great Chefs.

[@geert574]

'It's rich indulgent yet light and airy' chefs really are good at contradictory dribble

[@asselkulzhanova]

Спасибо Вам, прекрасный человек! Очень красиво... ❤

[@charlesstanford1940]

Raise your hand if you'd like to have a Michelin three star restaurant handed to you. "Just don't mess it up." "I'm tired, I'm closing it." What a cop-out.

[@michaelsloan6931]

He ran it for longer than his father you absolute tool

[@staysikth]

Thank you Loki!

[@tonychorley4936]

Omg, that looks delicious, golly I would like to eat that , might have to learn to cook it.

[@InMorta97]

always my mentor

[@marcjameswhelan]

Don't write first just enjoy the vid

[@gaycha6589]

Going to try this. Never made a soufflé….so could end up a cheese omelette

[@krushfield]

Why would anybody ruin that simple perfect creation with mustard?

[@annecunningham-ce9cg]

Because they like it 😊

[@scotthamilton9515]

Straight to flavor...ooos sorry wrong chef!

[@Yasabd1]

Merci chef

[@BadGirl-pn3qu]

Looks amazing! I am crying.... sigh... I wonder how many calories does it have? :)

[@johnfairclough2998]

Seems like a much nicer bloke than the other famous chefs.

[@darrenwallis7630]

Pays chefs less than minimum wage then keeps all the staff tips for himself - yeah really nice..

[@johnfairclough2998]

Darren Wallis, I stand corrected. Seems like a right Cnut

[@FantasyYeet]

Whats the full version called i wanna buy it

[@ubaldobezoari8652]

I loved this soufflé dish. However it was adjusted a few years ago. The original was called Suissesse because the cheese used was Swiss. Then, they stopped using the Swiss cheese, and substituted an English cheddar. The dish was never the same, as it was the Swiss cheese that gave this dish its fab flavour. Cheddar just doesn't measure up.They should have changed the name of the dish to reflect this important change.

[@foteinipetrogianni2505]

Βάλτε υπότιτλους στα ελληνικά παρακαλώ ❤❤❤

[@angiec.703]

It’s like a savory ile flottante!

[@nickenglish1049]

Yes watch a beautiful cheese Soufflé chef

[@paulthomas8262]

This voice actor follows him around. I don't then't I've ever heard him being introduced but anyone else.

[@ZaydDepaor]

Doesn't look like eats many of these, but remember this guy also runs marathons

[@RebeccaBourhill01]

no wonder you cant take it off the menu... Looks too good. I could do with one of those...;)

[@Liv-db6sx]

Your video was in my lseeon :)))

[@in2food]

I could easily see why the Queen Mother would ask for a bit of good country mustard as an accent.

[@alanpreston3111]

Mmmmmm!!!! 👍🏻👍🏻👍🏻

[@lampardhernandezpena7026]

In November 2016, the Guardian reported that whilst Roux's restaurant made over £250,000 in profit in 2015, he was paying some of his chefs less than the minimum wage. A chef showed the Guardian journalist Robert Booth evidence that chefs typically put in over 65 hours of labour per week, only earning about £5.50 per hour. Work days began at 7am ending at 11.30pm, with only one hour break between lunch and dinner times and sometimes as little as fifteen minutes for meal times

[@joepetch308]

I’d heard he was keeping the tips too.

[@HTMLguruLady2]

Those hours and wages are normal for nearly all high-end restaurants! You cook in renowned chef's kitchens to learn from them it's has nothing to do with the wages. Read the background of any world renowned chef and you will see they all made starving wages and worked over 80 hours a week. Learn how kitchens are run before you speak! SMH

[@joepetch308]

@@HTMLguruLady2 Worked in Michelin star restaurants and hotels for 20 years. Sit down.

[@stevemawson5174]

@@joepetch308 The Gruaniad a left wing rag for failed people

[@danielcrafter9349]

@@HTMLguruLady2 - so? And? Doesn't mean you get to treat people badly! Pay them a fair wage!

[@0katmandude0]

now I'm hungry. goddamit XD I can smell the cheese through that image ^_^ time to hit the stoves :D

[@gc7820]

Fantastic chef, but Raymond Blanc is my idol - 38 consecutive years of 2 Michelin stars at Le Manoir Aux Quat Saisons

[@schubertuk]

You certainly cannot beat Le Manoir for a setting (and the most wonderful kitchen garden), and I love Raymond Blanc to bits. But - for me - Michel Roux definitely has the edge when it comes to the food, the attention to detail, the perfection of execution.

[@playanakobi4407]

I want one

[@Light-jc3fj]

Yum! I'm with the Queen... I would want a drizzle of some other flavour...

[@kh_qft762]

Mustard is a great idea, a bit of acid to help that cheese go down better :)

[@spwicks1980]

I would put the mustard in the bechamal, a small amount of english mustard for the kick. Cayenne would probably work aswell.

[@savagelove9565]

Where can I find this full recipe with measurements.

[@joulsw3739]

In the Le Gavroche cookbook

[@stefanmariaschneider]

Where can we get the exact recipe?

[@rebbecahisrael2631]

Yummy

[@pcskeng3607]

As someone who hates cheese it’s a shame I won’t ever try these types of dishes

[@jeremybeadleslefthand480]

I hate cheese but could we do the same thing without it? Maybe put some frozen chocolate over the top and let it melt while it cooks? The cheese only goes on top at the end so in theory you could do whatever you like without the cheese?

[@debbiezullo7056]

Your loss. It’s a shame you even made a comment on this amazing video and Chef!

[@Tv-bj6te]

Chef good👍👍

[@davidb9059]

Hard on .

[@sweetthebruce]

this man is disturbed

[@ZaydDepaor]

I'll just have to have a poor man's version, scrambled egg with cheese...I think a souffle would go all wrong for me.

[@kh_qft762]

If you follow all the steps it won't take you more than 2 or 3 tries, then you can easily do any soufflé you want for your whole life. Totally worth it. And I mean even a "soufflé gone wrong" is still pretty good!

[@spwicks1980]

Scrambkled egg with cheese is damned good, on hot buttered toast :D

[@VikashYadav-r1l]

ANY ONE HERE WHO CAN TELL ME REFERENCE BOOKS FOR TWICE BAKED SOUFFLE

[@Dana-ml7sy]

The Queen Mother was very demanding!

[@nickmail7604]

I was 13, eating a bowl of cereal and thought "what the fuck am I eating a baby food for?" I've not eaten diary since (50 plus years), watching this was interesting but made me feel more than a little sick.

[@nicolagebendinger1283]

My cholesterol just quintupled!

[@fablan3308]

16 hours a week

[@sih1095]

Here. Take my money

[@CB-qb8hj]

I think I’ve had this dish at Mcdonalds

[@muaythai.8474]

What the rich enrich themselves ,never would i have thought .👁

[@aboukirman3508]

He's the creep who keeps staff tips!!!🤬

[@graceeverett9149]

modern master? yeah, after all the 3 star chefs.

[@kh_qft762]

Not really. Michelin inspectors have less knowledge of food than any 1 star chef, and most 0 star chefs. This guy's establishment is totally iconic in the UK, what he and his family have achieved means a hell of a lot more than michelin stars.

[@michaelkavanagh932]

@@kh_qft762 shows what you know about the inspectors then. Stars aren't awarded just for the food it's for the whole dining experience

[@rmd8873]

It is just food. Ask someone from Yemen, as to whether they would like a light souffle or a handful of rice.

[@jeremybeadleslefthand480]

Greta Thunberg over here

[@spwicks1980]

@@jeremybeadleslefthand480 I'll bet Greta eats better than most people around the world.

[@hetax141]

He look's like a Negan from TWD

[@franriding6473]

Is there no cheese inside the soufflé?

[@ivanboskovic1260]

Gruyère is so good cheese, but no everywhere to be bought

[@durrantalan]

Would be better with a Knorr stock cube. If you like. It’s your choice…

[@jeremybeadleslefthand480]

Just skip the souffle and have the stock cube. It tastes better.

[@BlowinFree]

A Stocksouffle is a sensational culinary experience nobody should miss

[@anthonybouzeydane1085]

didn't his dad put some cooked mushrooms in it?

[@adamburling9551]

His uncle

[@adamgrimsley2900]

Did he get fired from MasterChef?

[@undokat]

you flipped it the wrong way

[@zzzzzz69]

his last name is ROUX???

[@dammitmandy1166]

I can’t cook anything.. absolutely nothing. Like any self respecting Texan I can grill a steak or something, but can someone tell me what a hot grill is? That oven he popped them back into after he sprinkled the cheese like snow? What’s it called in America? I don’t have one.

[@spwicks1980]

Its just a grill really - a heat source from above. I think the word is broiler in America. I see the confusion though - American's use the word grill for the iron cooking surface over heat while Europeans use the word to describe a heat source from above.

[@robertopinci]

Exactly l9ke you father did .....waaaaammm

[@CP-fe6jr]

money for old rope. Cheese soufflé, ho hum.

[@Jupizero]

How wont it close if people eat this they will have heart attack

[@eamonxofarrell]

Didn't rise at all. English cooking.