Five minutes with... Albert and Michel Roux

Good Food Blog

What is RSS?

Posted at 4:02PM, 15 June 2012 by Lily Barclay - Writer, bbcgoodfood.com

Albert Roux and Michel Roux Jr share the lessons they've learnt from each other in our special Father's Day interview...

Albert Roux:

What was Michel's favourite dish as a child?
Chips!

What's the first thing you remember Michel cooking for you?
A delicious pastry tart

What has Michel taught you about cooking?
How to make the perfect rum baba.

What traits do you most see of yourself in Michel?
His fondness of people.

Michel Roux Jr:

If one dish were to sum up the food of your childhood - what would it be?
I remember walking through the woods with my grandmother in Kent and collecting wild strawberries and cherries in the summer but eating them on the way not even making it home! And in the autumn collecting chestnuts then roasting them on an open fire; they were so good.

Do things ever get heated in the kitchen?
Not always, I find that if I shout and scream then I have lost control and that only makes things worse.

What's the biggest lesson in food your father has taught you?
Respect for ingredients, from the potato to the truffles.

What food lesson would you most like to pass on to your daughter?
She has the skill and passion so she is well on the way but I suppose the best piece of advice would be to take notes and keep a journal as I did as a young chef.

What food secrets did you learn from your Father and how will you be celebrating this Father's Day?

Comments

ceckla

22 June 2012, 12:19PM
ceckla

When making your own chips, which is the best oil to use to deep fry? https://www.surveymonkey.com/s/2PMTRMB

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
A FOODIE

28 June 2012, 12:21PM
A FOODIE

THE BEST THING TO USE FOR FRYING CHIPS IS BEEF DRIPPING AND NOT OIL. BLANCH THEM FIRST, (COOKING UNTIL SOFT BUT NOT BROWN) LET THEM COOL. THEN FRY AGAIN, BUT THIS TIME TAKE THE DRIPPING TEMP UP. TESTING THE TEMP BY PUTTING A SMALL PIECE OF BREAD IN THE DRIPPING. WHEN IT TURNS BROWN VERY QUICKLY THE TEMP IS RIGHT. LOWER THE BLANCHED CHIPS SLOWLY INTO THE HOT DRIPPING FRY THE CHIPS UNTIL GOLDEN BROWN. ONE OF THE BEST POTATOES TO MAKE CHIPS WITH IS MARRIS PIPER.

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
Poly Gaity

30 June 2012, 7:05PM
Poly Gaity

This is so nice. How much cost for it. http:www.Wheatgermrecipes.com

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:

Your binder

Here are three other great reasons to sign up:

You get an online binder, where you can store all your favourite recipes and create menus.
You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.