Chez Roux 'Gourmand' Feast michel-roux-jr
Chez Roux 'Gourmand' Feast michel-roux-jr
Chez Roux 'Gourmand' Feast michel-roux-jr
Chez Roux 'Gourmand' Feast michel-roux-jr
Chez Roux 'Gourmand' Feast michel-roux-jr
Chez Roux 'Gourmand' Feast michel-roux-jr
Chez Roux 'Gourmand' Feast michel-roux-jr
Chez Roux 'Gourmand' Feast michel-roux-jr
  • Load image into Gallery viewer, Chez Roux 'Gourmand' Feast michel-roux-jr
  • Load image into Gallery viewer, Chez Roux 'Gourmand' Feast michel-roux-jr
  • Load image into Gallery viewer, Chez Roux 'Gourmand' Feast michel-roux-jr
  • Load image into Gallery viewer, Chez Roux 'Gourmand' Feast michel-roux-jr
  • Load image into Gallery viewer, Chez Roux 'Gourmand' Feast michel-roux-jr
  • Load image into Gallery viewer, Chez Roux 'Gourmand' Feast michel-roux-jr
  • Load image into Gallery viewer, Chez Roux 'Gourmand' Feast michel-roux-jr
  • Load image into Gallery viewer, Chez Roux 'Gourmand' Feast michel-roux-jr

Chez Roux 'Gourmand'

Regular price
£100.00
Sale price
£100.00
Regular price
Sold out
Unit price
per 
Tax included.

Chef Michel Roux Jr.’s menu is an indulgent collection of French favourites, centred around a traditional beef bourguignon.

It begins as all meals in France do, with bread and butter. “I’m serving my homemade sourdough with Isigny butter from France, as it’s one of my dad’s favourites” says Michel.

For Michel’s classic pissaladière, onions are slow-cooked with fragrant thyme until sweet and soft, then spread onto a buttery, puff pastry base and topped with salted anchovies and olives – “the idea is that you enjoy the pissaladière first, with a little aperitif, while the rest of the meal is warming up” says Michel.

Next, Scottish salmon from the Smokin’ Brothers is cured in whisky and soy to add both sweetness and umami. It’s then lightly smoked and diced, and topped with fresh herbs, and a smoky, sweet dressing made with Michel’s favourite Scottish whisky, Balvenie. The dish is finished with salty pops of caviar “for a touch of extravagance”, and crisp melba toasts, made with rye bread from Karaway Bakery, for its dark malty notes.

“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”.