All In London talks to Michel Roux Jr.

We speak to the celebrity chef about what inspires him in the kitchen
All In London talks to Michel Roux Jr. picture

What is your favourite food to experiment with?
I love seasonal ingredients and that is what inspires me. So [I’m] experimenting with new ingredients all the time, but for me textures are almost as important as flavours.

Where do you source your ingredients?
I try to source as locally as possible so British first.

Which are your favourite London restaurants?
There are so many great London restaurants it would be wrong for me to say one is better than the other, but I do love going to eat at Zuma with my wife and daughter. The food and atmosphere are splendid.

Can you name a food that you regard as a guilty pleasure?
Chocolate, but only the best. Amedei would be my choice.

Is there an ingredient you hate using?
I don’t like liquorice or okra. In fact that would be my idea of hell, a dish made of both.

What do you think restaurant trends will be for the year ahead?
More small sharing plates and discounts galore!

What has your most valuable experience as a chef been?
My first head chef told me to take notes; I still refer to them now 36 years on.

This article is connected to Le Gavroche
Published Jul 4, 2012