Le Gavroche Cookbook

by Roux, Michel; Cazals, Jean

• ISBN13: 9780304361908
• ISBN10: 0304361909
• Format: Hardcover
• Copyright: 2001-10-01
• Publisher: Octopus Pub Group

Summary

The Creation of Albert and Michel Roux, Le Gavroche opened in 1967. At the time it was the only French restaurant of its kind-serving classical French food with the highest standards of cooking and service-in London. Now run by Michel Roux Jr, Le Gavroche continues to preserve the high standards for which it has always been famous. Michel Roux Jr's style is "modern French", or classical French cooking with a lighter and less rich approach, and subtly influenced by Mediterranean and Asian flavors and ingredients. This book is also a slice of culinary history as many of the recipes served in the restaurant today and featured in this book have been favorites on the menu for more than thirty years.

Author Biography

Michel Roux Jr started his schooling as a chef with Maitre Patissier Hellegouarche in Paris at the age of 16. After a two-year apprenticeship he worked with Alain Chapel at Mionay on the outskirts of Lyon. These two masters instilled in Michel Jr a firm belief in simplicity and the quality of raw ingredients. Michel also drew inspiration from working at the Mandarin Hotel in Hong Kong and having done his military service at the Elysee Palace in Paris cooking for Presidents Giscard d'Estaing and Francois Mitterand. Before returning to London to work at Le Gavroche in 1991 he worked with Maitre Charcutier Mothu and Maitre Boucher Prosper in Paris. He took over the running of Le Gavroche in 1994. It continues to receive recommendations for excellence in every food guide

Table of Contents

Introduction	8	(2)
Le Gavroche: The Story of the Restaurant	10	(8)
A glimpse at the people who have shaped Le Gavroche, from its opening in 1967 to the present day, and the changing styles of French cooking
Planning and Preparation	18	(6)
A look behind the scenes with Silvano Giraldin, director and general manager of Le Gavroche, including hints to help ensure everything runs smoothly
Selecting the Wine	24	(8)
Tips on choosing wines to accompany food, from aperitif to digestif
Canapes, Petits Fours	32	(22)
Spring	54	(50)
Summer	104	(56)
Fall	160	(48)
Winter	208	(54)
Stocks, Sauces, Pastries	262	(20)
Index	282	(5)
Conversions, Acknowledgments	287