Albert Roux

ChefAlbertRouxbyRichardVines

Albert Roux (8 October 1935 – 4 January 2021) was a French-born chef and restaurateur working in Britain. He was renowned for his significant contributions to the UK's culinary scene, most notably through the establishment of Le Gavroche, a restaurant he opened with his brother Michel Roux in 1967. Le Gavroche was the first restaurant in the UK to be awarded one, two, and then three Michelin stars, setting a new standard for British gastronomy and introducing the country to the heights of French cuisine.

Early Life

Albert Henri Roux was born in Semur-en-Brionnais, Saône-et-Loire, France. He left school at the age of 14 to begin an apprenticeship as a pastry chef, moving through several high-end establishments in Paris before being called up for military service in Algeria. After his service, he moved to the UK in 1956, initially working at the French Embassy in London, and later at private clubs including the British Embassy in Paris.

Career

In 1967, Albert and his younger brother Michel opened Le Gavroche in London's Mayfair. The restaurant was a pioneer in introducing French haute cuisine to the British public. Its success was monumental, earning its first Michelin star in 1974, its second in 1977, and its third in 1982, making it the first UK restaurant to achieve such accolades.

Following the success of Le Gavroche, the Roux brothers established several other restaurants and businesses, including The Waterside Inn in Bray, Berkshire, which also achieved three Michelin stars. They were instrumental in training and mentoring a generation of chefs, some of whom would become culinary stars in their own right, such as Gordon Ramsay, Marco Pierre White, and Pierre Koffmann.

Albert Roux was also known for his contributions to the wider culinary community. He established the Roux Scholarship in 1984, an annual competition designed to discover and nurture young chefs in the UK.

Personal Life and Legacy

Albert Roux was married three times and had a son, Michel Roux Jr., who would also become a celebrated chef and continue the family tradition at Le Gavroche. Albert's contributions to the culinary world were recognized with several awards, including an OBE (Officer of the Order of the British Empire) in 2002 for services to the hospitality industry.

Albert Roux's death on 4 January 2021 marked the end of an era for British gastronomy. His legacy, however, lives on through the many chefs he trained, the restaurants he established, and his influence on the UK's culinary landscape, which continues to be felt today.

See Also

• French cuisine
• Michelin Guide
• Culinary arts