I’ve always admired the way Michel shows his love of eating food. It’s not all for show and accolades it’s for the pure excitement of eating something amazing.
Him saying about hours was a bit of a joke.. I’ve first hand experience of working over 100 hours on a 40 hour contract as a head chef in the chez roux company was my last full time job as an employee 🎉🎉
I went to Le Gavroche in 1967, soon after it opened, early in the evening. I was seized upon by M. Roux, who was working on the principle of catch'em young, which worked. Fortunately, I had the presence of mind to ask "What would you like me to eat?", the result was astounding. I looked at the wine list, mostly beyond my youthful purse, and settled on a half bottle of champagne from as close to my birth year as possible. Some things one never forgets.
My wife and I have been fortunate enough to eat in numerous 1,2,3 starred restaurants over the years….in many countries in the world…we ate in Le Gavroche….on our bucket list at the time and it was really no better than a basic bistrot the lighting was very dark, the food average and our server had a French accent so thick that it would ( we speak French) barely be understood anywhere outside Paris….a shame as I have the greatest respect for Michel as a chef…..
First time watching for me and I cannot think of a better guest to start with. Very enjoyable conversation and I especially enjoyed the obvious culinary knowledge of the interviewers. The format was also excellent.
A true gentleman, his response about the young people was spot on this absolutely terrible idea that people should be slaves to their employers is such a sick and twisted view of life, populated by those that benefit from this exploitation.
Great listen, thanks. Totally agree regarding the Sauce Bernaise, having all the reduction elements left in. Have made hundred of litres in my career, mostly passed through a chinoise. However, when ive made for myself, family, friends Always left the reduction ingredients in, give it such depth of texture and flavours......Thanks all for the interview 🥖🍽🍴🔪😊
Most of the English-speaking world is good at food diversity as most of the countries don’t really have strong national cuisines of their own; they have also been magnets for worldwide migration which has added to this diversity.
He is notorious for stealing staff tips and pretending it was a misunderstanding ,being millionaire not enough ,complined staff wouldnt work 100 hours a week with no overtime
I am for a 100% free speech but you must have strong proofs to say that because free speech is all about opinion which cannot be right or wrong so cannot be sued …totally different from defamation.
The restaurant Michel Jr inherited was truly awful. Michel wasn’t a very good cook & isn’t too bright. My wife & I dined there over 10 years ago and the service & food was awful. I complained about it. The place closed as it was dreadful. No other excuse! In addition his staff were kept on minimum wages & Michel Jr kept their tips! If his daughter is a chef, why hasn’t she taken it over? Doesn’t make sense.
Anyone would work 80 hours in their own business, and it will make you wealthy. It's a bit different when 80 hours doesn't cover your rent. 😂 Slave dynamics lol.
