Chez Roux 'Classique' Feast michel-roux-jr
Chez Roux 'Classique' Feast michel-roux-jr
Chez Roux 'Classique' Feast michel-roux-jr
Chez Roux 'Classique' Feast michel-roux-jr
Chez Roux 'Classique' Feast michel-roux-jr
Chez Roux 'Classique' Feast michel-roux-jr
Chez Roux 'Classique' Feast michel-roux-jr
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Chez Roux 'Classique'

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Chef Michel Roux Jr.’s menu is a collection of traditional French favourites, centred around a hearty beef bourguignon. “This is the kind of food I cook and eat at home” says Michel, “it’s French country cooking, which is wholesome, comforting and delicious”.

The menu begins as all meals in France do, with bread and butter. “Bread and butter is a staple in France and I’m serving my homemade sourdough with French Isigny butter, as it’s one of my dad’s favourites”, says Michel.

For his French onion soup starter, Michel begins by slow-cooking French Roscoff onions until beautifully soft and sweet, before adding a rich, homemade beef stock for depth of flavour. A splash of cider is added for acidity, along with double cream to enrichen the soup. “It’s finished with lovely floating rafts of sourdough, topped with bubbling cheese” says Michel, “we use a mix of traditional French Comté, as well as Cheddar for a bit of tang, and a nod to the white cliffs of Dover.”

“You really can’t get much more French than beef bourguignon” says Michel about the centrepiece of his menu, “it’s succulent, filling and wonderful with a nice glass of red”. To make his version of the classic dish, Michel uses beef cheeks, which he browns, then slow-cooks with caramelised onions, red wine, beef stock and herbs, for around six hours, until it melts in the mouth. To finish, onions, carrots and mushrooms are cooked in butter, then added to the dish along with salty lardons. Michel serves his rich, hearty stew with pommes Anna – a terrine of thinly sliced, layered potatoes, cooked until crisp – as well as a sharply dressed, bitter leaf salad to cut through the richness.

Dessert is Roux family favourite, Baba au Rhum. Made to a traditional recipe, brioche dough is baked until light and fluffy, then soaked in rum, before being glazed in orange syrup and filled with vanilla-scented Chantilly cream. Michel also serves his with caramelised oranges, steeped in rum, “to liven up the dish and cleanse the palate”.