All In London talks to Albert Roux

We get a few moments with the legendary chef.
All In London talks to Albert Roux picture

Where do you source your ingredients?
As much as possible directly from small growers for fruit and vegetables, and that also applies to meat and fish.

Which are your favourite London restaurants?
Zuma, Hakkasan and L'Anima.

What is your favourite food to experiment with?
Chinese.

Can you name a food that you regard as a guilty pleasure?
Butter and cream.

Is there an ingredient you hate using?
Coriander.

What do you think restaurant trends will be for the year ahead?
Classic cuisine revisited.

What has your most valuable experience as a chef been?
Giving pleasure to so many people.

This article is connected to Roux at The Landau
Published Jul 3, 2012
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