Michel Roux is the son of fellow Michelin starred chef Albert Roux. He is one of Britain’s most famous chefs. From September 1976 to July 1979 he undertook his apprenticeship working in Paris under Master Patissier, Hellegouarche. During 1980 – 1982 he trained as Commis de Cuisine under Alain Chapel who was probably the most predominant influence on his work. After working in Paris, Michel returned to London in 1983 to become Sous Chef at Gavvers Restaurant. From May 1985 – June 1990 he worked as chef in various Roux Restaurant in London.
A great way to spice up a potato, as a snack or as part of a main meal.
This bake takes less than half an hour and will taste like you’ve worked on it for hours!
A punch of potato goodness.