They don't come greater than Michel Roux Jr. and so for our 50th Episode we're delighted to be able to bring you such a treat.
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0:00 - Introduction to the guests: Michelle R Jr., Albert, and Uncle Michel
0:05 - Legacy of Gavroche and its impact on British gastronomy
0:18 - Discussing the closure of Gavroche after 57 years
0:30 - Conversations with his father about the future
1:04 - Reflections on the impact of lockdown on the restaurant industry
1:36 - Insights on staffing and presence in the restaurant
2:05 - Family dynamics and restaurant succession
2:23 - The decline of restaurants in London
2:52 - Survival of the fittest in the hospitality sector
3:11 - Memorable closing meal and menu details
3:53 - Childhood memories in the restaurant
4:19 - Anecdote about the Queen Mother
5:28 - Iconic dishes from Gavroche
6:15 - Explanation of the Cheese Soufflé
7:19 - Missing the kitchen and the camaraderie
8:00 - Ben's late arrival
8:38 - Discussion on the importance of sauces in French cuisine
9:07 - Transitioning the menu upon taking over Gavroche
10:14 - Balancing tradition with modern culinary trends
11:03 - Challenges in evolving the menu
12:02 - Cooking trends and plate presentation changes
12:39 - Evolution of the kitchen staff over the years
14:03 - Highlighting famous chefs who worked at Gavroche
14:37 - Natural talent in chefs: A focus on Gordon Ramsay
15:53 - Acknowledging the importance of their contributions to gastronomy
16:50 - Working with Marco Pierre White
17:35 - Reflections on the magic of restaurant buildings
18:46 - Future of the Gavroche location
19:04 - Discussion on the most expensive meal served at Gavroche
19:28 - Record-breaking auctions related to Gavroche
20:04 - Stories about challenging customers
20:10 - Nightmarish customers: Handling rude guests
20:54 - A special guest: Cooking for the Queen
22:03 - Transitioning to pop-ups and events
23:29 - The joy of cooking: Creating happiness
25:11 - The changing restaurant industry: Work-life balance
27:07 - Generational differences in hospitality
29:02 - New restaurant Chez Roux: Childhood memories on a plate
30:19 - Favourite French restaurants in London
31:04 - Game time: Deli Steady Cook
32:29 - Influences of family in culinary career
34:20 - Cooking for presidents: The Eliz Palace experience
37:50 - Go-to cocktail
38:15 - Dinner party ideas: Cooking for friends
40:32 - Importance of chilling ratatouille overnight for better flavor
40:42 - Simplicity in cooking and the joy of great ingredients
40:57 - Discussion about the significance of French markets
41:02 - Personal experiences at local markets in France
41:28 - Comparison of London and Paris as food cities
41:46 - Diversity of ethnic cuisine in London vs. Paris
42:07 - Shifts in Paris's food scene over the years
42:40 - Gary Lineker's advertising rules and editorial policy at the BBC
43:10 - Thoughts on MasterChef and leaving the show
43:49 - Experiences in the kitchen and maintaining a family atmosphere
44:34 - Transition from three stars to two stars in the Michelin Guide
45:17 - Discussing the constraints of running a three-star restaurant
46:02 - Reflections on customer experience in high-end dining
46:46 - Challenges faced during restaurant service
47:06 - Memorable restaurant mishaps and flooding incidents
48:14 - Discussion on dishes made for nostalgia
49:04 - Favorite delivery orders and experiences with local restaurants
49:47 - Go-to midweek meals and cooking with eggs
50:31 - Culinary preferences outside of French cuisine
51:02 - Tasting a homemade dish with potatoes and cheese
52:17 - Chef's perspective on meal deals and the meaning behind them
53:07 - Thoughts on guilty pleasures in food, especially chocolate
59:15 - Discussion about cheap confectionery and chocolate preferences
59:31 - Mention of a French chocolate shop called Morin
1:00:00 - Description of Morin's ganaches and cherry liqueurs
1:01:02 - Conversation about favorite celebratory dining locations
1:01:14 - Recommendations for fine dining in London, including The Ritz and Core
1:02:03 - Hidden gem restaurants
1:03:14 - Dream long weekend foodie getaway discussion
1:03:29 - Mention of a trendy place with good food and loud music
1:04:05 - Unexpected choice of Las Vegas as a foodie destination
1:05:02 - Discussion about a possible trip to Vegas with Gordon Ramsay
1:05:07 - Introduction of the "Deli Dish" segment
1:05:20 - Chef's idea for a dish using goat meat with tandoori spices
1:06:10 - Cooking method for goat and accompanying dishes
1:06:59 - Conversation about chestnut spread and jasmine rice
1:07:23 - Closing remarks and discussion about favorite three-course meals
1:08:04 - Details about the go-to meal: cheese soufflé, roast lobster, and dessert
1:08:58 - Final thoughts and song choice to play out
1:09:15 - Mention of "Sweet Child In Time" by Deep Purple