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Publish Date : 2021-01-07 07:31:39

Albert Roux, Major Influence On UK Dining Habits, Dies At 85 LONDON — Albert Roux, the French-born chef and restaurateur who along with his late brother Michel had a profound influence on British dining habits, has died at 85. Roux died Monday after being unwell for a while, his family said in a statement Wednesday. The family did not reveal the location or cause of death. In 1982, the brothers' restaurant in London, Le Gavroche, became the first British restaurant to be awarded three Michelin stars, testament to its pioneering role in turning the capital's culinary scene from one devoid of innovation into one of the world's most intriguing gastronomic melting pots. From Le Gavroche's launch, a loyal clientele that included many of the icons of the swinging '60s frequented the restaurant. The brothers took turns in the kitchen and dining room, seeking 'to achieve a global reputation for service and the quality of their cuisine.' Over the years, well-known chefs such as Monica Galetti, Gordon Ramsay, Marcus Wareing and Marco Pierre White earned their stripes at the restaurant that continues to serve classic French haute cuisine in the well-heeled Mayfair neighborhood. Although it lost one star in 1993, Le Gavroche, which is now run by Albert's son, Michel Jr., is still considered one of London's most coveted places to dine, and its reopening after the coronavirus pandemic is awaited by many. 'He was a mentor for so many people in the hospitality industry, and a real inspiration to budding chefs, including me,' said Michel Roux Jr. Albert Roux was born in 1935 in the village of Semur-en-Brionnais in the central French region of Burgundy. After World War II, the family moved to Paris to run a new charcuterie and it was in the French capital where both brothers really forged their passion for cooking. At 14, Albert became an apprentice pastry chef, and four years later he moved to England where he soon found work at the French Embassy. After his military service in Algeria, Albert Roux became deputy chef at the British Embassy in Paris. When he returned, along with his brother, to Britain in 1967, they brought their classical skills, particularly in pastry-making, to a restaurant scene that was old-fashioned and staid. The legendary La Gavroche was created, appealing to those who wanted to broaden their culinary horizons. In addition to Le Gavroche, the brothers opened a series of other successful restaurants. In 1972, they stumbled upon the Waterside Inn, a shabby old pub in Bray-on-Thames, west of London, which they turned into their flagship restaurant outside the capital. In 1985, the Waterside Inn received its third Michelin star. It is the only restaurant in the world, outside France, to have retained three stars ever since. The brothers separated their business interests in 1986, with Albert choosing Le Gavroche whilst Michel took control of The Waterside Inn. In 2002, the brothers were awarded the Order of the British Empire honor by Queen Elizabeth II for their contributions to the field. The Michelin Guide tweeted that Albert Roux, along with his brother who passed away last year at age 78, 'was a father of the U.K. Restaurant industry and his legacy will live on through the many chefs who passed through his kitchen.' The Roux Scholarship, a cooking competition for up-and-coming chefs set up by the brothers and now run by their sons Alain Roux and Michel Roux Jr, said Albert Roux's legacy 'will live on in the thousands of chefs he inspired and trained.' The animal rights organization PETA also praised Albert Roux for his public opposition to foie gras. 'He famously said that, like cigarettes, it should carry a warning about the hideous suffering of the ducks and geese abused for its production,' the group said on Twitter. 'We'll never forget him.' Albert Roux, Chef Who Brought French Cuisine To London, Dies At 85 Mr. Roux and his son had recently opened two restaurants in Scotland, where Mr. Roux liked to go fishing. In 1986 Mr. Roux set his sights westward, to Santa Barbara, Calif. There he invested in his first American gastronomic venture, Michael’s Waterside Inn, which was established by an American protégé, Michael Hutchings. The year-round mild climate, abundant fresh produce and seafood appealed to Mr. Roux. And he had much to say about the American culinary possibilities in California, where the vegetables may “look more beautiful” than French or English vegetables, but “they do not taste as strong.” He told The New York Times in 1986 that America’s beef was “unbeatable” and its veal “fantastic,” but that its lamb, though tender, left “a little bit to be desired.” Still, Mr. Roux said Americans were becoming “alert to what they have around them rather than go and import it.” In addition to his son, Mr. Roux’s survivors include his wife, Maria Rodrigues; a daughter, Danielle, from his first marriage, which ended in divorce in 2001; four grandchildren; and a great-grandson. Mr. Roux’s second marriage, to Cheryl Smith, ended in divorce in 2016. In 1984, Albert and Michel Roux created the Roux Brothers Scholarship, a prestigious annual competition intended to develop Britain’s future star chefs with apprenticeships and coaching. Asked in a 2016 interview, “What drives you on?,” Mr. Roux answered: “Wanting to train and help people. I get such happiness from training chefs, ‘making a racehorse out of a donkey’ as I say. I never give up on people.” Albert Roux, Chef Who Revolutionized London's Restaurant Scene, Dead At 85 London (CNN) — Chef and restaurateur Albert Roux, founder of Britain's first Michelin-starred restaurant, Le Gavroche, died on Monday following a lengthy illness, his family said in a statement. He was 85 years old. 'The Roux family has announced the sad passing of Albert Roux, OBE, KFO, who had been unwell for a while, at the age 85 on 4th January 2021,' the statement reads. 'Albert is credited, along with his late brother Michel Roux, with starting London's culinary revolution with the opening of Le Gavroche in 1967,' the family added. Le Gavroche became Britain's first Michelin-starred restaurant and some of the UK's best-known chefs worked in its kitchen, including Gordon Ramsay and Marco Pierre White. Albert Roux in 1997 PA/Sipa Born in France in 1935, Roux moved to the UK at the age of 18, and spent years moving up the culinary ladder, working in the French Embassy and various high-end households. After completing his military service in Algeria and stints working as a chef in Paris and again in the UK, Roux opened Le Gavroche, in Chelsea, London, which was later awarded three Michelin stars -- as did Roux's Waterside Inn, opened in 1972. 'He was a mentor for so many people in the hospitality industry, and a real inspiration to budding chefs, including me,' Roux's son, chef and TV personality Michel Roux Jr., said in a statement. Restaurant critic Jay Rayner was among those to pay tribute to the restaurateur and chef, writing on Twitter: 'Albert Roux was an extraordinary man, who left a massive mark on the food story of his adopted country. The roll call of chefs who went through the kitchens of Le Gavroche alone, is a significant slab of a part of modern UK restaurant culture. RIP.' Gordon Ramsay expressed his sadness at Roux's death paying tribute on Instagram to a 'legend, the man who installed Gastronomy in Britain.' 'We've shared the same office for the last decade and walking up those stairs today is going to be really difficult, thank you Albert for everything you gave me, God Bless you Chef,' he added. Roux, pictured in the kitchen of Le Gavroche in 1989 Shutterstock Chef James Martin paid tribute to Roux, whom he described as 'a true titan of the food scene in this country,' who 'inspired and trained some of the best and biggest names in the business.' CNN's Schams Elwazer contributed to this report.

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