Michel Roux Jr. - The Real Reason He Closed Le Gavroche & Why He Walked Out On The BBC!

[@GinaGalianoTheSoulsAtelier]

Such a wonderful gentleman!! Kind, humble, heroic...

[@howardroden]

I’ve always admired the way Michel shows his love of eating food. It’s not all for show and accolades it’s for the pure excitement of eating something amazing.

[@FrankLee89]

Him saying about hours was a bit of a joke.. I’ve first hand experience of working over 100 hours on a 40 hour contract as a head chef in the chez roux company was my last full time job as an employee 🎉🎉

[@uberseehandel]

I went to Le Gavroche in 1967, soon after it opened, early in the evening. I was seized upon by M. Roux, who was working on the principle of catch'em young, which worked. Fortunately, I had the presence of mind to ask "What would you like me to eat?", the result was astounding. I looked at the wine list, mostly beyond my youthful purse, and settled on a half bottle of champagne from as close to my birth year as possible. Some things one never forgets.

[@nigellee9824]

What a load of nonsense...

[@uberseehandel]

@@nigellee9824 You obviously weren't there

[@rexiioper6920]

@@uberseehandelneither were you 😅

[@butterfliesandtape]

Great interview, chaps! A good wander about Mr Roux's brain. Fab!

[@TheBSM100]

My wife and I have been fortunate enough to eat in numerous 1,2,3 starred restaurants over the years….in many countries in the world…we ate in Le Gavroche….on our bucket list at the time and it was really no better than a basic bistrot the lighting was very dark, the food average and our server had a French accent so thick that it would ( we speak French) barely be understood anywhere outside Paris….a shame as I have the greatest respect for Michel as a chef…..

[@tonygreen9033]

First time watching for me and I cannot think of a better guest to start with. Very enjoyable conversation and I especially enjoyed the obvious culinary knowledge of the interviewers. The format was also excellent.

[@gotofoodpod]

Thankyou Tony

[@wormsnake1]

Brilliant interview. Congrats.x

[@gotofoodpod]

thankyou so much

[@rumjon]

What a great interview - not sure how these guys have so few subscribers...

[@Stevend923]

Totally agree on both points. Lovely guy.

[@gotofoodpod]

Thankyou, glad you enjoyed it, please check out our other interviews when you get a chance.

[@mst4745]

Maybe it's because they delete viewer comments for no reason and don't put timestamps in their videos.

[@graemecatty9921]

And their grammar is excellent too, not that that matters. Or does it?

[@webMonkey_]

A true gentleman, his response about the young people was spot on this absolutely terrible idea that people should be slaves to their employers is such a sick and twisted view of life, populated by those that benefit from this exploitation.

[@edwardargles9329]

Love this. Great interview

[@gotofoodpod]

Thankyou so much Edward

[@hugobranca]

Great pod guys

[@gotofoodpod]

thankyou hugo

[@Hascienda27]

Eh, 65 hours A week for 5.50 an hour makes me feel less shite about not getting into Gavroche as A teenager

[@graemecatty9921]

If you don't like working at a place with those wages and hours, don't work there.

[@Looper444]

@@graemecatty9921of course you dontbhave to work ther, but I'm happy for people to say its too low, driving down cost of living wages.

[@keithskelton4914]

excellent Thank you 👍

[@garygoldsmith3887]

Great listen, thanks. Totally agree regarding the Sauce Bernaise, having all the reduction elements left in. Have made hundred of litres in my career, mostly passed through a chinoise. However, when ive made for myself, family, friends Always left the reduction ingredients in, give it such depth of texture and flavours......Thanks all for the interview 🥖🍽🍴🔪😊

[@gotofoodpod]

Thanks so much Gary

[@luap89]

Absolutely loved this

[@jamiecasey285]

What a legend! Big up Michel and big up them carambars and rotisserie chicken with potatoes boshh

[@Colin_Power]

There are very few things better than proper ham, the kind that crumbles. I think traditional baguette butter ham, maybe some Dijon and choucroute

[@jamesc264]

You want great food and diversity of cuisine? Try Melbourne in Australia!

[@elaineblackhurst1509]

Most of the English-speaking world is good at food diversity as most of the countries don’t really have strong national cuisines of their own; they have also been magnets for worldwide migration which has added to this diversity.

[@tomhirschel8524]

Great episode!!

[@tonyaldridge8917]

That cheesy soufflé sounds absolutely rank to be fair

[@mariGentle]

tbf its shit

[@funkychickenthesecond2102]

I was lucky enough to have eaten it twice and I can assure you that it definitely tasted delicious.

[@nigellee9824]

Never been, but have dined in top quality restaurant's, and it's all over rated as to the price, just hype..

[@Stevend923]

The milk fed Pyrenean lamb. Now that was a dish.

[@DinoViveiros]

He keeps the tips

[@tuberjr]

and paid below national minimum wage...disgusting

[@misterzero8667]

He is notorious for stealing staff tips and pretending it was a misunderstanding ,being millionaire not enough ,complined staff wouldnt work 100 hours a week with no overtime

[@tuberjr]

the guy is a total mean plonker ....i wouldnt eat a meal of his even if it was free.

[@Colin_Power]

Wow that's quite an accusation

[@kingk2405]

I am for a 100% free speech but you must have strong proofs to say that because free speech is all about opinion which cannot be right or wrong so cannot be sued …totally different from defamation.

[@seansines]

@@kingk2405it’s literally been published

[@Gracethedog101]

No time stamps?

[@MrDavey2010]

The restaurant Michel Jr inherited was truly awful. Michel wasn’t a very good cook & isn’t too bright. My wife & I dined there over 10 years ago and the service & food was awful. I complained about it. The place closed as it was dreadful. No other excuse! In addition his staff were kept on minimum wages & Michel Jr kept their tips! If his daughter is a chef, why hasn’t she taken it over? Doesn’t make sense.

[@rexiioper6920]

ouch

[@robertowilco7422]

Is it true he stole the tips

[@paulgibbons2320]

Anyone would work 80 hours in their own business, and it will make you wealthy. It's a bit different when 80 hours doesn't cover your rent. 😂 Slave dynamics lol.

[@LukeJohnson-hk8xf]

Why’s it always about London?

[@Stevend923]

Because he’s lived and worked in London the majority of his life maybe.

[@Hascienda27]

@@Stevend923boring, his brother seems more interesting and less slimy

[@mariGentle]

i ate there......singularily the worst meal EVER in a michelin starred restaurant,coupled with the worst service.....glad theyve gone

[@daleboyd8531]

People seem so jealouse on Here

[@mac-vl4ib]

Who cares eat it shxt it live Repeat

[@londonman8688]

le gavroche was over rated sorry

[@63humanbeing]

I respectfully disagree, Le Gavroche was a great French Cuisine restaurant

[@DinoViveiros]

Never trust a frog

[@ChuckMarteau]

Says a Brit who laps up everything Prince Andrew says and laughed at Jimmy Saville's jokes.

[@tofty21]

His father and uncle were instrumental in raising the quality of British cuisine and pulling us out of a culinary desert!

[@DinoViveiros]

Put hi,M back on the boat