Podcasts about Le Gavroche

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Our guest is Emily Yuen who is the executive chef at Lingo https://www.lingobk.com/, a unique Japanese American restaurant in Brooklyn, New York.Emily has an impressive culinary background.  She worked at top French restaurants in the world, including Le Gavroche in London, DB Bistro in Singapore and Boulud Sud in New York. She also studied Japanese cuisine at the legendary Shojin restaurant Kajitsu and served as the executive chef at Bessou in New York.At Lingo, with her global knowledge and experience, Emily offers original dishes, such as Hokkaido-style braised beef curry pie and Donabe hotpot with wild mushroom and koji butter.In this episode, we will discuss how Emily's culinary focus shifted from French to Japanese, the essence of Japanese cuisine that she wants to share with her guests, how she naturally merges French techniques and Japanese flavors, the importance of Japanese home cooking in her menu development and much, much more!!!

What a joy it is to be joined by the incredibly charming and wonderfully talented Emily Roux at her restaurant Caractère, which is celebrating its 5th anniversary and this year hoping that they may have just charmed the Michelin inspectors enough to win their first star. Emily is joined in the kitchen with her husband Diego Ferrari (Ex Head Chef at Le Gavroche) and they are creating some of the best dishes in London. Today we were lucky enough to sit down with her and properly uncover all her stories from her career so far and find out about the pressures of growing up with the Roux family name. We discuss everything from; the delights of French supermarkets to why she chose not to keep Le Gavroche alive to false claims of nepotism by jealous onlookers to the rudest customers she's ever had to how cancellations are ruining the restaurant industry and much much more....So sit back, relax and enjoy. ------------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK

One of Britain's most celebrated French chefs, Michel Roux Jr is restaurant royalty. Born into the legendary Roux family, his father and uncle, Albert and Michel Roux Snr founded Le Gavroche, the first British restaurant to earn three Michelin stars. Determined to follow in their footsteps, Michel left school at 16 to begin a pastry apprenticeship in Paris and later trained under the legendary Alain Chapel. Despite his father's attempts to bring him into the family business, Michel initially resisted working at Le Gavroche. When he finally joined, it proved to be extremely tough but rewarding. In this episode, Michel talks about growing up at Fairlawne - grand country estate, the pressures of living up to his family's legacy and why he's left behind his "angry chef" persona.

Albert Roux, born on October 8, 1935, in the picturesque village of Semur-en-Brionnais, France, was destined to become one of the most influential figures in modern gastronomy. Raised in a family of charcutiers, his passion for food developed early despite the challenges his family faced, including the loss of their business. After moving to Paris, Albert's godfather, a chef for the Duchess of Windsor, introduced him to haute cuisine, setting the stage for his legendary career. His culinary journey took him from Paris to the elite households of England, where he honed his craft and gained the skills that would later revolutionize British dining. In 1967, Albert Roux, alongside his brother Michel, opened Le Gavroche in London, a restaurant that would forever change the UK's culinary landscape. Le Gavroche became the first restaurant in the UK to earn a Michelin star in 1974, and by 1982, it had achieved three Michelin stars, a remarkable accomplishment. Throughout his career, Albert mentored some of the world's most renowned chefs, including Gordon Ramsay and Marco Pierre White, earning a reputation as a visionary who could spot and nurture talent. His influence extended beyond fine dining as he ventured into charcuterie, catering, and even hotel management, solidifying his place as a culinary innovator. Albert's legacy goes beyond his restaurants. In 1984, he co-founded the prestigious Roux Scholarship, a competition that continues to shape the careers of young chefs in the UK. Additionally, his work with the Clink association, which provides culinary training to prisoners, highlighted his commitment to using food as a force for good. Albert Roux's contributions to the culinary world have left an indelible mark, making him a true pioneer in both French and British cuisine. His influence continues to inspire chefs and food lovers around the world. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! 4o Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Michel is on incredible form as he takes us through; his greatest memories of running the 2 Michelin Starred Le Gavroche, what he's missing most from working in the kitchen, what he cooked for the Queen for her 90th Birthday, who the greatest chef he ever worked with was and what made them so impressive, the great hurdles of running a restaurant post covid, how he managed to leave national service in France to go and cook for the French presidents at the Élysée Palace, why French markets are the greatest place to buy produce in the world, why Paris's reputation as a gastronomical capital is quickly dying out, the biggest nightmare days he ever had to face at work, his favourite places to eat in London and the one thing that makes cooking the greatest job in the world plus much much more.... ---------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

Noto per la sua cipolla caramellata senza eguali e per la sua filosofia POP che adotta nella vita e in cucina. Ebbene sì, Davide Oldani è passato dal BSMT. Davide Oldani, classe 1967, è stato allievo di Gualtiero Marchesi e successivamente ha lavorato in rinomati ristoranti come Le Gavroche a Londra, il Louis XV a Monaco e Fauchon a Parigi. Nonostante i suoi viaggi internazionali, è sempre rimasto legato a Cornaredo, in provincia di Milano, dove nel 2003 ha aperto il ristorante D'O, oggi, bistellato e con una stella verde per la sostenibilità. Oltre alla cucina, Oldani è autore di libri, designer e personaggio televisivo. Ha aperto l'Istituto Alberghiero Olmo per formare giovani talenti. Nel 2008 ha ricevuto l'Ambrogino d'Oro ed è membro attivo degli Ambasciatori del gusto, impegnati a promuovere la cucina italiana nel mondo. Una chiacchierata che unisce arte e cucina, semplicità e raffinatezza. Con Davide abbiamo raccontato il mondo della ristorazione, tra ieri e oggi, dalle pressioni e i ritmi serratissimi delle cucine in cui è cresciuto, alla sostenibilità umana di cui si è fatto rappresentante nel settore della ristorazione. Una storia di enorme ispirazione, fatta di passione, impegno e sacrificio. Buona visione! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello and welcome to Spooning With Mark Wogan.On this episode you will hear from chef Michel Roux Jr who talks about the influence of the Roux brothers, the closure of Le Gavroche and his love of custard powder.Michel Roux Jr's book, Michel Roux At Home is out to buy now,All dishes are cooked by Jamie Shears at the Mount Street Restaurant in Mayfair.New episodes every Thursday!Producer: Johnny SeifertFilming and editing: Rory Edwards and Chris JacobsYoutube: Spooning With Mark Wogan to watch the full episode with bonus contentTikTok: @spooningwithmarkwoganInstagram: @spooningwithmarkwoganThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Today we're delighted to be able to sit down with the wonderful Austin Yardley, best known as 'The Guvnor' of Terry's Cafe, which is one of the most famous restaurants in the whole country. The cafe has won countless national and international awards and until recently was ranked as Tripadvisor's 3rd best restaurant in the country after, Le Gavroche and Restaurant Gordon Ramsay.  Austin started working at the Cafe when he was 14 years old and over the last 30 + years has built it to become the premier bastion of British cuisine in the country, but it hasn't always been an easy path, and he was generous enough to share with us his greatest tales from an incredible life lived, on the podcast today. From Gangsters doing deals over breakfast to bomb scares to vegan breakfasts we cover it all!  ------- https://terryscafe.co.uk/

LICENSED TO TASTE is the learning segment of The Wine Hour. In this Episode, Tanisha Townsend give examples of how AI has already impacted the world of wine and tell you what French cuisine means to Americans and what they expect when they go to france in the Wine Minute. SPECIAL GUESTS BIO MICHEL ROUX JR Michel Roux Jr is a famous chef who was raised in Kent, where his father worked as a private chef. After leaving school, he undertook several challenging apprenticeships in Paris and Lyon, including at Alain Chapel's signature restaurant. After spending time in Hong Kong, he returned to London to work at La Tante Claire before taking over running Le Gavroche from his father in 1991. Michel has opened several other restaurants and oversees four Chez Roux restaurants in Scotland. He co-founded Chez Roux with his late father and is a judge and presenter on MasterChef: The Professionals. Michel has also presented other TV shows and published several cookbooks. He is Co-Chair of the Apprenticeship Ambassador Network and is committed to supporting and developing the hospitality industry. EMILY ROUX Emily was born and raised in London into the most gastronomic of families. Her passion for food started at a young age and she has continued to follow in her father's footsteps dedicating her life to culinary excellence. After graduating from catering college “l'Institut Paul Bocuse” in Lyon she pursued her career at the Louis XV in Monaco, followed by restaurant Akrame and 39V in Paris. Emily and husband, Diego, then moved to London attracted by the incredibly eclectic food scene in 2015. Combining forces they opened their own restaurant in 2018: Caractère. There is an accompanying playlist with the show (selected by the guest). It can be found here: ⁠⁠https://open.spotify.com/playlist/6Fr4WJsiNFuiCmXb56IrAM?si=3c1da63275924546⁠⁠ Thank you for listening! Don't forget to subscribe to our podcast. You can also follow us on our different platforms: Instagram: ⁠⁠https://www.instagram.com/atablefortwo.live/ ⁠⁠ Facebook: ⁠⁠https://www.facebook.com/atablefortwo.live/ ⁠⁠ Linkedin: ⁠⁠https://www.linkedin.com/company/atablefortwo/⁠⁠

The INTRODUCTION includes the presentation of the guest and team as well as the opening opinion piece of the host, Antoine Abou-Samra. UNCORKED is the debate segment of The Wine Hour. In this Episode, Jaime Araujo and Akos Forczek discuss how AI will impact the world of food and wine. SPECIAL GUESTS BIO MICHEL ROUX JR Michel Roux Jr is a famous chef who was raised in Kent, where his father worked as a private chef. After leaving school, he undertook several challenging apprenticeships in Paris and Lyon, including at Alain Chapel's signature restaurant. After spending time in Hong Kong, he returned to London to work at La Tante Claire before taking over running Le Gavroche from his father in 1991. Michel has opened several other restaurants and oversees four Chez Roux restaurants in Scotland. He co-founded Chez Roux with his late father and is a judge and presenter on MasterChef: The Professionals. Michel has also presented other TV shows and published several cookbooks. He is Co-Chair of the Apprenticeship Ambassador Network and is committed to supporting and developing the hospitality industry. EMILY ROUX Emily was born and raised in London into the most gastronomic of families. Her passion for food started at a young age and she has continued to follow in her father's footsteps dedicating her life to culinary excellence. After graduating from catering college “l'Institut Paul Bocuse” in Lyon she pursued her career at the Louis XV in Monaco, followed by restaurant Akrame and 39V in Paris. Emily and husband, Diego, then moved to London attracted by the incredibly eclectic food scene in 2015. Combining forces they opened their own restaurant in 2018: Caractère. There is an accompanying playlist with the show (selected by the guest). It can be found here: ⁠https://open.spotify.com/playlist/6Fr4WJsiNFuiCmXb56IrAM?si=3c1da63275924546⁠ Thank you for listening! Don't forget to subscribe to our podcast. You can also follow us on our different platforms: Instagram: ⁠https://www.instagram.com/atablefortwo.live/ ⁠ Facebook: ⁠https://www.facebook.com/atablefortwo.live/ ⁠ Linkedin: ⁠https://www.linkedin.com/company/atablefortwo/⁠

HAVE A DRINK WITH ME is the interview segment of The Wine Hour. In this Episode, Antoine Abou-Samra has a conversation with Michel Roux Jr and Emily Roux about their journey, love of cooking, and much more. A wonderful conversation

Welcome to an another series of the chef Tales Podcast. More rants, more gym talk and a popular game returns. --- Send in a voice message: https://podcasters.spotify.com/pod/show/cheftales/message

Join the Wine Dream Team, Tanisha Townsend, Jaime Araujo, and Akos Forzcek along with the Host, Antoine Abou-Samra for The Wine Hour. We have the pleasure to welcome Michel Roux Jr and Emily Roux, Le Gavroche and Caractère, London, UK. PROGRAM
Introduction: Show opening with Antoine's Abou-Samra introduction “The Last Line of Defencer”, and the cast introduction.

Uncorked: Jaime Araujo and Akos Forczek discuss how AI will impact the world of food and wine

Licensed To Taste: Tanisha Townsend give examples of how AI has already impacted the world of wine and tell you what french cuisine means to americans and what they expect when they go to france in the Wine Minute.

Have A Drink With Me: Antoine Abou-Samra has a conversation with Michel Roux Jr and Emily Roux about their journey, love of cooking, and much more. A wonderful conversation

Each week, Paul Foster (Michelin Star Chef) and Simon Alexander (award winning podcaster/ producer) catch up for coffee at Paul's Michelin Star Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Paul goes to Le Gavroche, Raby Hunt & SY23 news, omelettes, trains, Top 5 Greens and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

A special programme brought to you by talkSPORT - Horses for Courses!On this talkSPORT special we are going to be delving into the world of racing and beyond with the legendary Chef and TV presenter Michel Roux Junior.Join Rupert Bell, ex pro jockey Lizzie Kelly and The WineTipster Neil Phillips for a culinary adventure as we enter Michel's Le Gavroche restaurant for lunch with a difference. Hosted on Acast. See acast.com/privacy for more information.

Michel Roux Jr. is an English-French chef and is the chef patron of Le Gavroche, the first restaurant in the UK to received one, two and then three Michelin stars. Earlier this year it was announced that Le Gavroche will close its doors in January.  On the podcast, he recalls how his father would hand churn vanilla ice cream, reveals his fondness for both traditional French custard and English packet custard, and tells Liv and Lara why Le Gavroche is closing. 

Michel Roux Jr. is an English-French chef and is the chef patron of Le Gavroche, the first restaurant in the UK to received one, two and then three Michelin stars. Earlier this year it was announced that Le Gavroche will close its doors in January.  On the podcast, he recalls how his father would hand churn vanilla ice cream, reveals his fondness for both traditional French custard and English packet custard, and tells Liv and Lara why Le Gavroche is closing. 

You might know today's guest as the formidable judge on "MasterChef: The Professionals,”; or maybe you've followed her globetrotting escapades on the BBC's "Amazing Hotels: Life Beyond the Lobby”. Perhaps you've even been lucky enough to eat in her London restaurant, Mere. She's one of the best-known and highly renowned female chefs in the UK, it is of course, Monica Galetti. This season has been such a treat because I've managed to interview so many names who I dreamed of talking to when I started the podcast, and Monica was one of those, for so many reasons. I was desperate to ask her about what her childhood was like growing up on a tiny island in the middle of the Pacific Ocean. And then what life was like when she moved as a child to New Zealand, where suddenly it's cold and it's another language that she didn't speak. I was excited to ask her where her love of food began and how that led her to London to work alongside Michel Roux Jr - a former guest on the podcast of course - at his legendary Michelin-starred restaurant, Le Gavroche. The intense kitchen there became the crucible where Monica honed her skills, eventually rising to become the restaurant's first female sous chef. Her experience there would eventually serve as the foundation to the opening of Mere, her restaurant in Fitzrovia, London. After a few technical issues, I was so pleased Monica was able to squeeze this interview into her busy schedule. She'd just got off a plane, and got home, so this was recorded remotely last week. So from Samoa to Sri Lanka, Ireland to Italy and much more, let's get started. Destination Recap:SamoaNew ZealandVanuatu Sri LankaItalyAshford Castle, Ireland Borgo Egnazia, Puglia, ItalyThe Brando, French Polynesia Ceylon Tea Trails, Sri LankaJOALI, MaldivesCroatiaJ Sheekey Restaurant, LondonSabor Restaurant, LondonScotlandJapanA big thank you to Monica Galetti, do check out her restaurant Mere for a taste of what we've been talking about today. And thank you to the magnificent JOALI and JOALI BEING resort in the Maldives, one of Monica's Amazing Hotels, who helped to make the interview happen. This episode was recorded at Cliveden House.And so that is a wrap for Season 10. Thank you again for tuning in. I hope you are all gearing up for a lovely festive. I put together a little travel diaries Christmas gift guide on my Instagram @hollyrubenstein so do check that out. I will back next week with a bonus episode from the archives, and I'll be back with a whole new season in the Spring. So who would like to hear from? Who are your dream guests? You know I always try to make it happen if you ask, so remember you can get in touch with me on Instagram, I'm also on threads, TikTok - maybe my new years resolution will be to use those a bit more, but certainly i'm always happy to chat on Instagram, and remember all the destinations mentioned by my guests are included in the episode show notes, and on my website, thetraveldiariespodcast.com Lots of love everyone, Happy holidays, and i'll speak to you soon. Hosted on Acast. See acast.com/privacy for more information.

Lawrence, Sarra and Steve are joined in the studio by life-long Harlequins' fan and Michelin star chef, Michel Roux Jr. Michel chats about his experiences at The Stoop, who he supports when it comes to ‘Le Crunch' and what meal he thinks epitomises the game of rugby.He also reveals how running transformed his mental health and why it's now time to close the doors on his world famous, family restaurant, Le Gavroche.Plus Lawrence and Michel go head-to-head in a food vs rugby quick fire quiz and hatch a plan for a new TV show. The team are also joined by the Evening Standard's rugby correspondent, Nick Purewal, as they look ahead to the weekend's Premiership action and discuss what plans could be put in place to stem the flow of top tier England players heading abroad to play club rugby. In partnership with Voxpod Studios. Hosted on Acast. See acast.com/privacy for more information.

durée : 00:30:00 - Les Nuits de France Culture - par : Philippe Garbit - Dans cette causerie intitulée "Des chandelles aux projecteurs" il était question de la grand comédienne française Réjane, (1ère diffusion : 27/11/1963 France III Nationale).

Stephen Sackur speaks to the master chef and restaurateur Michel Roux. After 56 years of fine food and Michelin stars, his family restaurant Le Gavroche is closing its doors. He was a torch bearer for a British culinary revolution, but is the business of fine food turning sour?

Episode 310: Le Gavroche Gin by The Tonic Screwdriver

Recorded at Le Gavroche, much loved TV chef and cook book author Michel Roux talks with host Orlando Murrin about his future plans, his new cookbook and his biggest cooking disaster. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, Justine interviews the legend that is Chef Pierre Koffmann. Pierre is a 3-Michelin star chef with more than 55 years' experience in the kitchen.Pierre was born in Tarbes, in southwest France, to a family that had farmed for generations. His love of food came from the cooking of his mother and grandmother. One of the greatest pleasures was sucking the juices from string that had been used to tie up meat for roasting.From such simple pleasures, you might imagine that Pierre was almost born to cook. You'd be wrong. His first thought after being invited to leave school at the age of 14 was to join the SNCF national railway. He only opted for culinary college when he realized the holidays were longer.Pierre had found his calling, and trained in restaurants across France, venturing as far as Strasbourg and learning the regional differences in cooking that were so pronounced in France at that time. He also crossed the border into Switzerland, working in Lausanne before deciding to set out to England to watch the England vs France rugby match in 1970. After that, he never left, though he says the food in the UK was shockingly bad.He went to work at Le Gavroche under Michel and Albert Roux, rising to sous chef. The brothers then asked him to open the Waterside Inn, which (like Le Gavroche) went on to win three Michelin stars. Pierre left to open his own restaurant, La Tante Claire, in 1977, where he won three stars in his own right, serving a refined version of the rustic cooking of his youth. His most famous dish of stuffed pig's trotter still appears on menus around the world.His books include the classic “Memories of Gascony” and the James Beard Award-winning “Classic Koffmann.”He retired in 2003 and was only persuaded to return to the stove when he was invited to open a two-week pop-up on the roof of Selfridges in 2009. Such was the demand, two weeks turned into two months. Pierre then went on to open Koffmann's restaurant at The Berkeley hotel in 2010­. The original plan was for three years, though Pierre lasted for six, enjoying going into the kitchen each day as much as ever.Pierre mentored a generation of chefs. Marco Pierre White, Gordon Ramsay, Jason Atherton, Tom Aikens and Tom Kitchin are among the Tante Claire alumni, while a younger generation, including Tiffany Lo in Hong Kong, graduated from Koffmann's. This may be his greatest legacy, though he'll remain best known for his most famous dish from La Tante Claire.“I know what it's going to say on my gravestone,” he says. “Pig's trotter.”Instagram: @pierre.koffman and @thefoodheroesfamilyThank you for listening. Subscribe now so you don't miss an episode.You can follow mymuybueno on Instagram to stay updated in all going on, now in it's eleventh year and all Justine's restaurant visits and reviews too.And mymuybueno Chefs Instagram – our culinary community.Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.

When a restaurant has been open more than half a century, closing doesn't come easily. “Emotionally I'm drained,” Michel Roux Jr's told the Evening Standard newspaper “I'm knackered.” Last Friday, he announced that 56 years after its first, Le Gavroche would run its final service in January of next year. In this episode we speak to our Reveller editor David Ellis, who hasn't just eaten in the famous dining room - he's cooked in the kitchen there too! For more news, analysis and opinion pick up the Evening Standard newspaper or go to standard.co.uk. The Leader podcast is released every weekday at 4pm, follow on your podcast provider to get it delivered straight away. Hosted on Acast. See acast.com/privacy for more information.

Is Aleksandar Vucic the Capone of the Balkans or the only hope for a Kosovo peace deal?Also London says Au Revoir to Le Gavroche and the build up continues to the final of the Women's World CupYour daily round-up of the biggest stories from across the world, as seen through the eyes of the Times of London. You can hear more of these stories on Times Radio, and read more at thetimes.co.uk. Hosted on Acast. See acast.com/privacy for more information.

On this episode, Caroline Donaghue and Priya Rawal welcome Chef Michel Roux Jr, the owner of Chez Roux and Chef Patron at the Michellin star and multi-award winning French cuisine restaurant, Le Gavroche.The son of acclaimed restauranteur Albert Roux, Michel was destined to lead luxury restaurants as he has been in kitchens since the day he was born – literally. Surrounded by both his uncle and father who were both well respected private chefs and restauranteurs, it is no wonder that Michel has gone on to become one of the most popular and well respected chefs in Britain. Starting his career as an apprentice in France, he later took over the iconic Le Gavroche in 1991, leading the luxury restaurant to earning not one, but two Michelin stars. We hear first hand how the 2020 global lockdown affected Michel's operations.A true master of classical French cooking, he is also considered a celebrity chef with multiple TV appearances over the years under his belt from the likes of MasterChef: The Professionals, Saturday Kitchen and Food & Drink. This episode is an incredible insight into the Roux family, a dynasty which has made its mark on the UK's food scene.Sponsored by V1 & 2850 Oxford Circus https://2850oxfordcircus.co.uk/. Follow Caroline @caroline.donaghue and Priya @priya.rawal.london and the podcast page @therealrendezvous on Instagram and LinkedIn. Produced by BBE Podcast Agency. #therealrendezvous #michelrouxjr #hospitalitynews #luxurylifestyle #legavroche #chezroux #frenchcuisine #luxurydining Hosted on Acast. See acast.com/privacy for more information.

We are celebrating Women's History Month all through March on our Podcast with some special episodes.And to mark today March 8th – International Women's Day we have the Podcast – Aditi Dugar, Founder & Director, Masque & Urban Gourmet India Pvt Ltd.Aditi Dugar has had a very unusual entry into the food business.She started out in Finance after the birth of her first child, she decided to take a break. And in 2012,she launched a boutique catering service Sage & Saffron from her home kitchen,while also honing her skills by way of stints at two-Michelin starred Le Gavroche and La Petite Maison, restaurants Zuma and Tsunami, as well as training with a street food vendor in Thailand and staging at Bangkok's Bo.Lan. In September 2016,after nearly two years of R&D spent traveling across the country, setting up supply chains with farmers and local producers, Masque opened doors in the heart of Mumbai – the first restaurant in India to serve a singular chef's tasting menu, using only locally sourced ingredients. Winning many awards from Masque was ranked #5 among the country's best restaurants at the Conde Nast Traveller Top Restaurant Awards. In August 2019, Masque was ranked on Food & Wine and Travel + Leisure's collaborative, inaugural list of the World's Best Restaurants. In 2020, the restaurantwon the Miele One to Watch Award at Asia's 50 Best Restaurants, landing at #32 in 2021, and in 2022, ranking at #21 on the same list, as India's Best Restaurant – also making it the first female-led Indian enterprise on the list.

Today, Antoine Dupont and I get practical with YouTube marketing and a few video tips, as well. Antoine teaches what he does. Learn how to create videos that create value and produce leads with people who already trust you because of your video presence. It's a great conversation.   Antoine Dupont is a keynote speaker and marketing consultant and strategist specializing in digital marketing. He's an in-demand consultant for discovering the strategies that work. Let's hear those strategies that will work and consider why we aren't doing them already.   [6:28] Antoine talks about the three things you should be doing to promote yourself and to stand out in this content-saturated world. [6:52] Antoine has traveled three times around the earth this year alone. He spends a lot of time on planes. He pays attention to what people are doing on their phones. [8:05] Inside the airport, people are watching videos because they have Wi-Fi. On the plane, they often play video games, without Wi-Fi. If we are on our phones consuming content, so are our clients. Videos work and they will generate leads. The purpose of video for agents is pure lead generation. [9:11] Creating video is the best way for an agent to get organic attention on themselves. If an agent cannot afford to pay for high SEO, being on YouTube is totally within the agent's control and it can trump all the rest of the ways that you get organic attention. [11:28] Antoine's strategy is thinking about what it is that people want, like, and need. [12:14] Antoine does a lot of research to answer those three questions. [13:41] Antoine says to make notes of what you see in the first ten results. [15:56] Another great tool for real estate agents is answerthepublic.com. [18:40] Agents sometimes make a mistake with video, trying to leverage YouTube as a lead generator. Your first objective should be to provide value. [19:37] People are looking for tips, hacks, and secrets on how to find the best home for themselves, and how to know if this home is better than that home. Answer those questions. [20:08] Antoine generates so many leads through his channel that come to him, without him selling anything. [21:02] Antoine shares what his approach would be if he suddenly decided to become a real estate agent in Nashville, Tennessee without knowing anything about Nashville. [21:50] Antoine would start creating content, starting with, “One of the issues that people have with buying homes here is X, Y, and Z. [22:19] Over time, with Antoine doing video, after video, after video, people are going to say this guy knows his stuff, this guy's an expert. [22:54] Monica elaborates on Antoine's comments about building a business in a new area. [24:11] The reasons many agents don't follow these steps are that they are too busy, they don't know how, or they don't like the way they look or sound. [27:38] Even well-loved speakers can be uneasy about how they look and sound. Keep pushing forward anyway and create video content. [29:26] Monica shares how she created a six-video series this week for her daughter on the steps to buying a home and converting it to an Airbnb or a rental property. [30:30] Going onto all the platforms is not ideal for most agents. You can be mediocre on every platform or you can be an expert on one platform. Each platform requires separate expertise. Choose the platform that you're most comfortable with. [31:52] Each platform requires its own expertise. Antoine explains why he doesn't do Instagram. He recommends that real estate agents pick YouTube, and become experts at it. [34:00] Monica and Antoine discuss video creation. [39:15] The thumbnail is the picture people will see when they scroll by your video on their phone or desktop. It is the image people click to watch your video. [41:38] For YouTube, make a thumbnail that will make the people in your audience want to click on your video. Go to a freelancer to make amazing thumbnails for your videos. [42:48] Draw a shot plan. You can use a screen from a scene in your video for the thumbnail but you want to make it an appealing graphic so people will want to watch it. [46:53] The thumbnails should be consistent with the tone of the videos. They need to match your personality in the videos. Don't be something you're not. [47:52] Customize how you produce your video for that market. How your audience resonates with you is very important. [52:11] Monica suggests resources for more information and education.   Tweetables:   “I want to remind you that we have all of these back episodes and they're always there if you need that specific piece of information.” — Monica   “The three things you should be doing to promote yourself and to stand out in this content-saturated world are, 1.) Video, 2.) Video, and 3.) Video.” — Antoine   “Whether it's on Instagram, on TikTok, on Facebook, or on YouTube, the only difference is the way they're holding their phone. So if they're watching Instagram or TikTok, it's upright. If it's sideways, then it's YouTube.” — Antoine   “One of the things that are helpful for agents to understand is creating video is, if not the only, certainly the best way for them to get organic attention on themselves.” — Monica   “Think about it for a second, what Google wants me to do; is it that Google wants me to come only one time and never come back, or does it want me to come over and over? So it's going to try to give me the best possible answer they can find for me.” — Antoine   “It doesn't matter what Colleen — my wife — and I think about it. None of our opinions matter. What matters is what YouTube and Google and AnswerThePublic are telling us.” — Antoine   “The fastest growing demographic on YouTube is 45 to 65, which are people with a checkbook.” — Antoine   “People are trying to leverage YouTube as a lead gen and it is a strategic mistake. Your first objective should be to provide value. First and foremost, provide value. Forget about lead gen. Lead gen is going to be a result of you providing value.” — Antoine   “We're generating so many leads for us through our channel and we hardly ever ask for anything. It comes to us. And the reason why it comes to us is that we provided so much value in the forefront that people come to us as, … ‘Can you help us find a guide in Paris?'” — Antoine   “Look — just get out there. Write a script. Get some ideas of content to create and start shooting. And that's really it. The thing that's in your way is that you're not starting.” — Antoine   “In order for me to execute Instagram properly, I need to have a strategy and I need to have the resources to execute that strategy properly. And currently, I don't. … Pick a platform and become great at it. … I would recommend for a real estate agent, pick YouTube and do YouTube.” — Antoine   “I know it's daunting, I know it's overwhelming, but this is what your audience out there wants to consume. It's video. So better get started now!.” — Antoine   “Let's do it! That's what they want. Let's provide it. Let's bring the future to right now!” — Monica     Guest Links:   Antoine Dupont Antoinedupont.com   AnswerThePublic.com Airbnb Upwork Fiverr Netflix YouTube Studio   Additional Links:   Micro courses found at Learning.REALTOR. Use the coupon code PODCAST to obtain 15% off the price of any online class!   Crdpodcast.com   Learning.REALTOR for NAR Online Education Training4RE.com — List of Classroom Courses from NAR and its affiliates crd@nar.realtor Host Information: Monica Neubauer Speaker/Podcaster/REALTOR® Monica@MonicaNeubauer.com MonicaNeubauer.com FranklinTNBlog.com   Monica's Facebook Page Facebook.com/Monica.Neubauer Instagram Instagram.com/MonicaNeubauerSpeaks  Additional Bio: Antoine Dupont is a keynote speaker, marketing consultant and a strategist specializing in digital marketing. He's an award-winning marketing agency owner and a speaker at national and international conferences. He combines 18 years in marketing with 15 years in the hospitality industry. His first job out of college was working for Gordon Ramsey in London at Le Gavroche. Antoine travels the world, sharing his strategy and methodology with marketers and business owners. Real estate is only one of the industries he contributes to. His goal is to improve lead generation and business growth via his proven marketing strategies.

Michel Roux Jr is an English-French two Michelin starred chef best known as the presenter of MasterChef The Professionals. He owns the world famous restaurant Le Gavroche, in London which he took over from his father Albert Roux and his uncle Michel Roux. Roux co-presented BBC Two's Food and Drink, was one of the mentors in the series The Chef's Protege, presented First Class Chefs for the Disney Channel, Kitchen Impossible with Michel Roux Jr for Channel 4 and his latest series, Michel Roux's French Country Cooking, is available now on The Food Network and Discovery+. Michel Roux Jr is guest number 224 on My Time Capsule and chats to Michael Fenton Stevens about the five things he'd like to put in a time capsule; four he'd like to preserve and one he'd like to bury and never have to think about again .To find out more about Michel Roux's French Country Cooking, click here: foodnetwork.co.uk/shows/michel-rouxs-french-country-cookingFor more info on VICTA, the charity that Michel supports, click here: victa.org.ukFollow Michel Roux Jr on Twitter @michelrouxjr and Instagram @michel_roux_jr .Follow My Time Capsule on Twitter, Instagram & Facebook: @MyTCpod .Follow Michael Fenton Stevens on Twitter: @fentonstevens and Instagram @mikefentonstevens .Produced and edited by John Fenton-Stevens for Cast Off Productions .Music by Pass The Peas Music .Artwork by matthewboxall.com .This podcast is proud to be associated with the charity Viva! Providing theatrical opportunities for hundreds of young people. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Né en 1933 à Dax et grandissant dans le quartier pauvre du Sablar, Pierre est le 3eme d'une fratrie de 4 garçons. Alors que ses frères jouent au foot, c'est pourtant bien le rugby qui trouve grâce à ses yeux et il s'y essaye dès l'âge de 11 ans. Espiègle et un peu "Gavroche" comme il aime à se définir, il resquillait pour assister aux matchs de rugby de l'US Dax et aux corridas, qui devinrent alors ses 2 grandes passions. Grimpant un à un les échelons, il frappe à la porte de l'équipe première Dacquoise à 19 ans avant d'impressionner contre le grand Lourdes, et d'être appelé en Equipe de France à tout juste 20 ans ! D'abord élégant arrière, puis ouvreur racé, il était surnommé "Monsieur Drop" pour son incroyable faculté à crucifier l'adversaire indifféremment des 2 pieds. Emblématique Capitaine de l'US Dax, il a disputé 4 finales du Championnat de France et a remporté 4 Tournois des 5 nations en 30 sélections ! Suite à sa carrière de joueur, Pierre se lance dans les affaires, devenant notamment gérant de campings et restaurateur. Véritable précurseur, il fut le premier ancien sportif à s'asseoir à côté du journaliste pour délivrer ses analyses techniques : le métier de consultant sportif était né ! Fier Gascon, il n'a jamais été avare d'expressions imagées pour illustrer les actions se déroulant sous ses yeux pendant près de 40 ans, faisant d'abord duo à la radio puis à la télé, avec l'inimitable Roger Couderc, puis avec Pierre Salviac. Également féru de tauromachie, Pierre s'est investi dans l'organisation de corridas et a longtemps commenté cet art à la télévision. Aujourd'hui retiré du cirque médiatique et paisible retraité, Pierre m'a reçu chez lui pour jeter un coup d'œil dans le rétroviseur. Conscient d'avoir eu la chance d'échanger avec un pan de l'histoire du rugby et du journalisme sportif, je suis très fier de vous partager notre conversation. Bonne écoute !  ----------------------------- ⚠️ Si ce podcast vous plait, n'hésitez pas à le noter 5/5 sur Apple Podcast, à laisser un commentaire sympa et à le partager autour de vous.

It was an absolute honour (and somewhat nerve wracking) to have Marcus Wareing join me in my kitchen for a chat this week.He came in, saw my stew bubbling away on the stove, gave me some lifechanging tips and then sat down with a cuppa and spoke to me all about his life growing up in Southport, his boxing days, and his experience coming to London to work at The Savoy and Le Gavroche.He discusses the difference between the chefs of his day to present day and how the training has changed, producing a different kind of chef. And we talk all about receiving his first Michelin star at 26!Marcus released his ninth cookbook last year – Marcus' Kitchen and has a new TV show starting called Tales from a Kitchen Garden. It's a new concept for him; all about his place in East Sussex, it's garden, growing produce and rearing animals and all the bits inbetween!@marcuswareing@crazysexyfood@hannahharleywww.crazysexyfood.comMusic by @casnova____I am so excited to be partnering up with Gorillas again this season! The original, sexy grocery delivery app is revolutionising online shopping. Fresh food delivered to your door in minutes, catering to all your food needs! Operating in 9 countries around the world, Gorillas supports small businesses as well as local producers to bring your favourite brands to your door. Run out of wine during the dinner party? Gorillas can sort that. Run out of eggs for your Sunday morning pancakes? Gorillas can also sort that!Don't believe me when I say how great they are?! Then download their app and get £10 off your first order when you spend £20. Use the code SEXY10 at checkout… and thank me later! See acast.com/privacy for privacy and opt-out information.

Today, I'm joined by a legend of the culinary world, the chef, restaurateur and broadcaster, Michel Roux Jr. Michel was practically born in a kitchen when his mother went into labour during service at his father's restaurant. He's the son of Albert Roux and the nephew of Michel Roux, brothers who revolutionised the restaurant business in the UK when they opened Le Gavroche in 1967, famously becoming the first establishment in this country to gain one, two and then three Michelin stars. When his father retired in 1993, Michel Jr took over the world-famous restaurant, quickly becoming a household name on TV shows like Masterchef The Professionals, Remarkable Places to Eat and he now has a new TV show, set in Provence, which he'll tell us all about. Chefs tend be very well travelled, and Michel is no exception. His travel diaries take us on a delectable journey from Lyon to Hong Kong, The Seychelles to Las Vegas.Destination Recap:ScotlandShipbourne, Kent, EnglandFairlawne Estate, Kent, EnglandParis, FranceLyons, FranceHong KongAberdeen, Hong KongWest Coast of USASpago Restaurant, San Francisco, USAChez Panisse, San Francisco, USAThe Seychelles Bird Island, Seychelles Marie Antoinette restaurant, Mahe, SeychellesLas Vegas, Nevada, USAMacauArdèche, France Pont Sant Espirit, France IndiaSouth America Watch Michel Roux's French Country Cooking as a boxset exclusively on Discovery+.Thank you to my sponsors - The Tourism Authority of Thailand welcomes you to join them for Visit Thailand Year 2022 - Amazing New Chapters. Find the A-Z of amazing things to see and do in Thailand and the latest travel advice at www.fanclubthailand.co.uk Naladhu Private Island, an exclusive luxury island resort in the Maldives. Visit naladhu.com to find out more and book that trip of a lifetime.To find out who's joining me next week, follow me on Instagram, I'm @hollyrubenstein. If you can't wait until then, there's always the first five seasons to catch up on, with guests from Sir Michael Palin to Heston Blumenthal. See acast.com/privacy for privacy and opt-out information.

We are back!My guest today is Michel Roux.Michel is a legendary figure in the world of food – he's a chef and restaurateur - he's the Michelin starred owner of London's iconic Le Gavroche, founded by his father and uncle in the 1960's. Celebrating over 50 years in business the Roux's have built a gastronomic dynasty.His grandparents and their parents before them were charcutiers so food has always been a family affair. Perhaps it was inevitable that Michel would fall in love with food as his family had done before him – the story goes that he was practically born in a kitchen when his mother went into labour during service at his fathers restaurant.Beyond restaurants, you may well know Michel from his extensive television career, he was a judge on Masterchef the professionals for 6 years , has been a regular on Saturday Kitchen and has fronted BBC 2's Food and Drink. His latest project is his brilliant new series for Food Network – called Michel Roux's French Country Cooking.--Michel Roux's French Country Cooking - Premieres 9pm Thursday 9th September exclusively on Food Network--Thank you to our sponsor Cooks Matches. Find them on Instagram @cooksmatches and head to their website www.cooksmatches.co.uk to find out more. --Thank you for listening! If you don't already and you would like to, then do come and follow me on Instagram @desertislanddishes.You can sign up for the newsletter and find a whole host of different recipes at www.desertislanddishes.co See acast.com/privacy for privacy and opt-out information.

We are in the company of cooking royalty on the latest episode of Grilling, as Michel Roux Jr joins Simon to discuss his illustrious career. Michel is the son of Albert and nephew of Michel - the brothers who revolutionised the restaurant business in the UK when they opened Le Gavroche in 1967. It famously became the first establishment in this country to gain one, two and then three Michelin stars, and is still going strong under Michel's expert supervision. As we discover, he has literally been in professional kitchens since the very first day of his life, and has some fabulous tales to tell ... See acast.com/privacy for privacy and opt-out information.

Ziggy Gruber, originally from the Lower East Side of Manhattan, New York, owns and operates the #1 delicatessen in the United States, Kenny & Ziggy's, in Houston, Texas. A third generation deli man, he began working in his family's restaurants at age 8. After his grandfather's death when Ziggy was 15, he moved to London and attended Cordon Bleu; following his graduation, he worked at London's first Michelin three-star restaurant, Le Gavroche. Two years later, he moved back to the US and operated delis in New York, California, and, eventually, Texas. He is the main focus of Deli Man, a 2015 documentary film looking at the people, food, and traditions behind delicatessens in Jewish culture. Since 1999, Ziggy has worked in his deli almost every day, and he, his wife, and their two daughters live in Houston, Texas.

Ziggy Gruber, originally from the Lower East Side of Manhattan, New York, owns and operates the #1 delicatessen in the United States, Kenny & Ziggy's, in Houston, Texas. A third generation deli man, he began working in his family's restaurants at age 8. After his grandfather's death when Ziggy was 15, he moved to London and attended Cordon Bleu; following his graduation, he worked at London's first Michelin three-star restaurant, Le Gavroche. Two years later, he moved back to the US and operated delis in New York, California, and, eventually, Texas. He is the main focus of Deli Man, a 2015 documentary film looking at the people, food, and traditions behind delicatessens in Jewish culture. Since 1999, Ziggy has worked in his deli almost every day, and he, his wife, and their two daughters live in Houston, Texas.

durée : 00:53:56 - On Cuisine Ensemble avec FB Alsace - Vote émission de cuisine du week-end qui met à l'honneur les chefs alsaciens

Paul and Andy are joined by top chef Michel Roux jr from Le Gavroche, former Chelsea and England defender Wayne Bridge talks gardening, Martin Kelner talks sport on TV and the Daily Star's Mike Ward tells us what to watch this weekend... See acast.com/privacy for privacy and opt-out information.

What a corker we've got for you this week. We got some time with the bundle of positive energy and influence that is Andrew Fishwick, CEO of Salt (www.worthoursalt.com) & The Pepper Collective (http://www.thepeppercollective.com (http://www.thepeppercollective.com)). We get through lots including Pitcher & Piano, cashing up in the olden days, similarities between hospitality and theatre, buying a pub, private equity, starting a marketing consultancy, the diversity of the client portfolio, the inner workings of Salt, working with creatives, fixing things, plugging in specialisms, blurring the lines, having fun in business, Phil taking 10%, Luck, setting up the win win, being omni channelled, sustainable business, the 3 P's, Le Gavroche and of course Andrew's story so far. Andrew is all action and chats with such vigour and energy that it's hard not jump on board. His story is another example of what is possible in this incredible industry. Enjoy! This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

'Around the Grounds' with the most marvellous Nadine Ingram - baker, mother and writer. Her 'Old Fashioned Vanilla' cake was like magic in my mouth and her story is just as delicious!Nadine Ingram is the baker and founder of Flour and Stone, a petite bakery in inner-city Sydney with a large and devoted following for its pannacotta lamingtons, dreamy cakes and buttery croissants. From a dairy farm in the Hunter Valley to Michelin star restaurants in London, and baking cookies in her own kitchen, Nadine has come to firmly establish herself in the echelons of Sydney’s artisan baking community.At the age of 19 Nadine’s love for baking took her to London where she honed her skills in the pastry sections for houses such as Le Gavroche, Caprice and The Ivy. England is also where she met her future husband Jonathan who has been instrumental in her success through his support. They have two daughters named Poppy and Ruby, after whom Flour and Stone was named.Nadine's long awaited and highly anticipated cookbook "Flour and Stone, Baked for Love, Life and Happiness" that is one of her most prized achievements followed up more recently in September 2019 with presenting a keynote presentation at TedX Macquarie University.Instagram @nadineingram @flourandstone wwf.flourandstone.com.au See acast.com/privacy for privacy and opt-out information.

My guest today comes from a family of great chefs. In 1967 his father and uncle opened "Le Gavroche" in London. Since 1991 he has been running the restaurant which has two michelin stars. He is a TV Judge and presenter on BBC Show "Masterchef: The Professionals", and he has been a presenter on all three series of "Great British Food Revival" http://www.michelroux.co.uk/ instagram.com/turningchickensbreakingdishes www.buymeacoffee.com/Dmartins info@turningchickensandbreakingdishes.com --- Support this podcast: https://anchor.fm/davide-martins/support

Are you tapping into the the experience economy? Consumers experience brands on a variety of levels, and not all of it is conscious. A great deal of your 'brand effect' will be non-conscious. Specific sensory attributes deployed across your pack and product will be generating deeper, more meaningful levels of engagement. Could creating meaningful consumer experiences help your brand? Host Stefan Gates is joined by a panel of experts including Andy Wardlaw, Chief Innovations Officer, MMR Research, Mike Faers, Founder & Chairman, Cubo Innovation, and Paul Thomas, Director, The Forge to find out how a decision to go beyond 'liking' on your next development project could be the start of your quest to fully realise your brand's sensory power. "We are now entering an era where people's demand for experiences is filtering down to every day it's no longer going to be confined to travel and music concerts. I think there is going to be, first of all, a pent up demand for experiences everywhere and a reevaluation of the role of experiences over stuff." - Andy Wardlaw, Chief Innovations Officer, MMR Research About our panel Andy Wardlaw, Chief Innovations Officer, MMR Research Andrew’s career in food and drink began with selling fish paste to local stores and wholesalers for the Shippam’s brand in the south of England. That was in 1992. Since then he has gone on to develop insight and ideas for Old El Paso, Haagen-Dazs and Nature Valley – all at General Mills, as well as stints at functional dairy brand Benecol and every little person’s favourite Ella’s Kitchen. Now he heads up ideas at the MMR Group, which helps brands develop products that are not just liked, but beautifully aligned across all moments of truth – across brand, pack and product - to create more powerful user experiences. MMR partners with over 2/3 of the world’s leading food and drink manufacturers and has had a very busy 2020 as companies invest in a new consumer landscape. He lives in Great Missenden, world famous for the writer Roald Dahl, which might explain his love to all things chocolate… Mike Faers, Founder & Chairman, Cubo Innovation, CEO and Founder and all round Innovations guru, Mike has a huge amount of experience from the kitchens of Le Gavroche to heading up Product for McDonald’s Europe and then globally. Growing tired of working with agencies who could talk the talk but failed to deliver, mike left his role at McDonalds to start FIS in 2010. Having run and established manufacturing plants, innovation academics and working extensively with many of the UK’s major retailers and brands, Mike offers strategic planning, troubleshooting and innovation best practise to Cubo’s clients, using decades of expertise to ensure that businesses operate efficiently and innovate brilliantly. Paul Thomas, Director, The Forge Paul is a Director at the Forge, a strategic insight consultancy. Prior to that, Paul has spent the majority of his career in Head of Insight & Innovation roles at food & drink clients – Asahi, Diageo and Ferrero. Paul specialises in branding, comms and innovation – and believes deeply that brands must bring experience to consumers, especially as his own personal favourite experience, the pubs, are closed at the moment. About MMR MMR Research Worldwide is part of the MMR Group; privately owned and proudly independent. This allows us the flexibility and freedom to adopt a strategy focused around innovation and employee empowerment. For our clients, that means outstanding service and access to specialist sensory, fieldwork and online expertise.

Monica Galetti is a chef, restaurateur and cook book writer, who is also known as a judge on the television series MasterChef: the Professionals. Born on the island of Upolu in Western Samoa, she grew up on the family plantation where her earliest food memories are of collecting eggs and mangoes and peeling bananas for special suppers. When she was eight she moved to New Zealand where her mother and stepfather had emigrated a couple of years earlier. After studying hospitality management and enjoying success in numerous cooking competitions, she travelled around Europe before settling in London where she found work as a commis chef at the Roux family’s restaurant, Le Gavroche. Under the watchful eye of Michel Roux Jr, she rose through the ranks to become Le Gavroche’s first female sous chef. She opened her own restaurant in 2017 where she works alongside her husband David who is head sommelier and co-owner. Presenter: Lauren Laverne Producer: Paula McGinley

Michel Roux Jr is a true 'Human of Hospitality' who was practically born in a kitchen when his Mum went into labour whilst working in his Dad 'Albert Roux's' restaurant.  Michel is well known, partly simply through the recognition of his Dad and Uncle opening Le Gavroche in 1967 and becoming the first British restaurant to be awarded 3 Michelin stars, but also via his extensive work on television through shows such as Masterchef the professionals, and most recently 'remarkable places to eat'.   Michel has also been on his own impressive culinary adventure working throughout Europe and even Hong Kong before taking over the helm at Le Gavroche in 1991. In this conversation we get to touch on Michel’s family connections and following in the family legacy, we’ll chat about the business side of being a chef and the importance of knowing your numbers and that successful restaurants are rarely only about the quality of the food.  We explore what else it takes and how you need to make a customer 'feel' to really enjoy their visit and want to return regularly.  And we explore some of the cultural differences between France and the UK, as well as the differences in the casual dining sector, and even the street food scene, and wether we’ll ever see Michel in his own street food truck.  And of course we cover the pandemic and Michel’s hopes for the future, both in business, but perhaps more importantly with his daughter and grandson. You can follow Michel Roux Jr on twitter, or visit his online shop and read more about Le Gavroche on the website or via instagram. 

Don't miss out on this incredibly insightful chat with ambassador for the Burnt Chef Project and good personal friend Adam Simmonds.   With years of experience in the trade including time at Le Gavroche, the Ritz, the Halkin, L'Escargot, the Lanesborough, Les Saveurs, Heathcotes, the Greenway in Cheltenham, Le Manoir aux Quat'Saisons and, of course, Brockett Hall with Jean-Christophe Novelli.   Adam worked hard for a Michelin star but has taken a complete u-turn compared to his interview with The Caterer in 2006 where he stated "Staffing was a nightmare. I was on a mission and I expected everybody else to be as committed as I was. I'd come straight from Le Manoir and I was fiery, boisterous. I was also trying to be far too elaborate with the cooking too early. I can see that now, but at the time I was working in a bubble, isolated. The staffing was never stable and I just hit a brick wall after a crazy year of no holidays and hardly any sleep."   We hope that you enjoy this chat.

Nikki Bedi and Rev Richard Coles are joined by Michel Roux Jr. whose father and uncle were the first in the UK to achieve three Michelin stars for their London restaurant Le Gavroche, where he partly trained in classical French cookery, also doing military service working in the kitchens of the Elysee Palace cooking for two French presidents. He now runs Le Gavroche, and has continued the cooking dynasty as his own daughter has also become a chef. Maria Leijerstam Edy holds the Guinness World Record for being the first person to cycle to the South Pole, in 2013. Navigating avalanches and crevasses, extreme weather conditions and chronic pain, she reached her goal in just 10 days. She joins us. Meriel Larken has spent over 30 years rescuing a ship that lies today on the world’s highest navigable lake, Lake Titicaca in Peru. The Yavari, a Victorian steamboat built in a Birmingham shipyard was transported piecemeal through the Andes on mule back. It's now a popular tourist destination and B&B. Rainer Hersch studied economics, but has made his name in orchestral music that has the audience laughing raucously in scenes more expected at a stand-up show. He joins us. Don Black chooses his inheritance tracks: Besame Mucho by Steve Lawrence and Eydie Gorme and The Way You Look Tonight by Fred Astaire and we have your thank you. Producer: Corinna Jones

Stephen Tozer is one of the founders of Le Bab, Maison Bab and Kebab Queen that reinvented the kebab. When I say kebab - think Michelin star kebab. Stephen met him co-founder Ed at Oxford university which they parted ways, Ed to go train at Michel Roux Jr two Michelin Star restaurant Le Gavroche and Stephen to work in the city.After some time Stephen felt his long life passion for food and cooking draw him back to the idea of opening a restaurant and convinced his friend Ed to join him. Together they convinced Manu who also worked at Le Gavroche to join.In this Chat we talk all about the Stephens process from coming up with the idea, facing his choice to leave his career and follow his passion. We talk about the journey to opening up a restaurant, raising money, finding mentors and what his philosophy behind business is. Stephen also launched an initiative in lock down called The Restaurant Co-operative that kept his staff in employment and fed over 9000 NHS staff.I loved chatting with Stephen not only is he such an awesome guys, but his advice is incredible in this interview for people thinking about entering the restaurant world. This one ran for a while and we could have chatted for even longer - please enjoy my chat with Stephen Tozer.Support the show (http://www.jaygreenwood.com)

Daniel Galmiche was enthralled with cooking from an early age. Born in Lure in the Comte region of Eastern France, he grew up eating produce from his grandparents farm and game hunted by his father. His career has since taken him all over the world including the UK, Sweden, Portugal, and Singapore. In London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel Roux. While at Knockinaam Lodge in Scotland in 1990, Daniel was awarded Master Chef of the Year and gained his first Michelin star. He was also awarded a Michelin Star at Harvey’s in Bristol, retaining it at L’Ortolan and again at the magnificent Cliveden House in Berkshire. An author, TV personality, consultant and guest chef Daniel still loves to cook every day. He is a passionate teacher with a wealth of knowledge to share on this week’s episode of Kitchen Therapy. (Note - apologies on the crappy audio - but the content is awesome!)

Marcus Wareing is one of the best known chefs in the world. The son of a fruit and veg merchant, his first job at just 18 years old was at The Savoy Hotel no less. From there he went to Le Gavroche where he worked under the legendary Roux brothers. It was there he also met and formed a friendship with Gordon Ramsay. They later had a very public falling out. Wareing followed Ramsay to Aubergine and then the pair set up Pétrus - they were formidable, young and at the top of their game. They would later have a very public falling out. Marcus has won multiple Michelin stars, his first when he was just 25.  He now owns two restaurants in London and has a television career as one of the main judges on Masterchef.

I first heard about Kuba while watching James Martin's Saturday Morning Show, where Kuba cooked an amazing recipe using sauerkraut, buckwheat and ceps. I got very curious and was over the moon when he accepted my invitation for an interview! In this episode we talked a bit about his background, his experience in Sydney, as well as his experience at the Buckingham Palace and Winsor Castle; working in 2 Michelin stars restaurants (such as Le Gavroche and Le Manoir aux quat’ Saison); and at The British Embassy in Paris. Kuba talked about The Feathered Nest, how they built the kitchen from scratch and managed to put it on a map as a dining destination and how he won prestigious Craft Guilds National Chef of the Year 2019 title. We also talked about pickles and fermented food (now I know the difference as well!), foraging, game, his love of the British countryside and the importance of marketing. Kuba is about to open a restaurant (a second one in fact, after running the "smallest restaurant in the UK or possibly in the world" - another marketing technique to call it this way, which was basically his experimental kitchen in his back yard). His new restaurant, Kubarn, will combine his passion for good quality and local produce, especially game, fish and foraged ingredients; while cooking them using ancient techniques, but with a modern twist. The picture is taken from Kuba's website (www.kubawinkowski.com). You can also find Kuba on instagram (@kuba_winkowski) You can find me on Instagram as well (@moldovan.abroad or @daniela.c.paintings) and on my website www.moldovanabroad.com. If you would like to support my work, you can buy my art or book a commission (email me daniela.c.paintings@gmail.com or instagram DM @daniela.c.paintings) or you can browse these products with my art printed on (@feeling.arty). If you would like to donate any amount to support my podcast, you can find me on Patreon (https://www.patreon.com/moldovanabroad), PayPal (danielacantir@yahoo.com) or Revolut (contact me for details).

This week, we've got Riley (@raaleh), Milo (@Milo_Edwards), Hussein (@HKesvani), and Alice (@AliceAvizandum) discussing the phenomenon of "dark kitchens," remote cooking sites for restaurants to cater to delivery-only services. Do they have bad conditions and almost zero labour protections? How'd you guess? We also discuss the fate of a Los Angeles jam restaurant called Squirrel, which tried its hand at a self-run dark kitchen that involve inch upon inch of mould. As we learn in this episode, the only thing that made it illegal was that they didn't have a VC-funded startup handling all of the unethical practices for them. If you want access to our Patreon bonus episodes and powerful Discord server, sign up here: https://www.patreon.com/trashfuture   Here's a central location to donate to bail funds across the US to help people held under America's utterly inhumane system: https://secure.givelively.org/donate/the-bail-project   If you want one of our *fine* new shirts, designed by Matt Lubchansky, then e-mail trashfuturepodcast [at] gmail [dot] com. £15 for patrons, £20 for non-patrons, plus shipping.   *WEB DESIGN ALERT* Tom Allen is a friend of the show (and the designer behind GYDS dot com). If you need web design help, reach out to him here:  https://www.tomallen.media/

Paul and Andy chew the fat about speculative job applications, Andy's social media net worth, Brooklyn Beckham's wedding and more. Plus they learn about the Tyneside legend who invented rowing and chef Michel Roux Jr talks about re-opening his restaurant Le Gavroche. There's all this plus another edition of Steve Bruce's Murder Mystery novel 'Striker'! See acast.com/privacy for privacy and opt-out information.

durée : 00:30:00 - Les Nuits de France Culture - par : Philippe Garbit, Albane Penaranda, Mathilde Wagman - Dans cette causerie intitulée "Des chandelles aux projecteurs" il était question de la grand comédienne française Réjane, (1ère diffusion : 27/11/1963 France III Nationale). - réalisation : Virginie Mourthé

Coronavirus latest: Up to 10,000 people in UK infected as PM warns 'many families will lose loved ones' http://bit.ly/2vPYN8B |UK response: What happens in the 'delay' phase? http://bit.ly/2IMZvpH |US-Europe travel ban: Brussels fury after Donald Trump's 'unilateral' decision http://bit.ly/2W7zVDL |Holiday plans: What does the US coronavirus travel ban mean for me? http://bit.ly/3cRsA1b |Sport hit by virus: Live updates from around the world as Australian Grand Prix called off http://bit.ly/39LWcen |Telegraph obituary: Michel Roux, chef who co-founded Le Gavroche, dies aged 78 http://bit.ly/2xyian2 |The Elastica implosion: How Britpop's bright young things became its biggest casualty http://bit.ly/38Rekm4 |Read all these articles with a digital Telegraph subscription - from £2 per week. Sign up here: http://bit.ly/2WRuvh9. If you're enjoying my audio briefings, please consider encouraging others to sign up for FREE here: http://bit.ly/2XxhVAI.

Alexandra speaks with Bryn Williams. Hailing from Denbigh in North Wales, Bryn learnt to appreciate food and its origins from an early age. He has worked in some of the most prestigious kitchens in London. He has worked under Marco Pierre White at The Criterion, Michel Roux at Le Gavroche for three years, he was senior-sous at The Orrery for four years. Bryn is now the Chef Patron of Odette's, taking over the property in October 2008. Bryn also is at Porth Eirias, a beach-front Restaurant, Café & Bar on the North Wales Coast. Bryn has also recently opened at Somerset House, on The Strand, London.Come for Supper sees host Alexandra Dudley sit down with artists, actors, authors and chefs to discuss how they like to serve supper. In the show we learn about the guest’s culinary tips, tales and disasters whilst learning a little about their life along the way. From their dream dinner party guests, to their kitchen essentials, we dive deep into the world of food and the joy of having people come for supper.This is a Studio71 production. Producer - Jack Claramunt Exec Producer - Tom Payne & Jody SmithProduction Support - Phie McKenzieCreated by Alexandra DudleyStudio71 is a Red Arrow Studios Company. See acast.com/privacy for privacy and opt-out information.

Sheila Dillon visits London restaurant Le Gavroche, to speak to renowned chef Michel Roux Jr about food, family and festive inspiration. Michel Jr is the second generation of the Roux family to run the Mayfair restaurant, which was started by his father Albert and his uncle Michel. When he took over the kitchen nearly 30 years ago, he fought to put his own stamp on the style – and write the next chapter of the family’s food story. Michel kicks off in the kitchen, cooking two dishes that have special importance to him: Soufflé Suissesse, his father’s decadent cheese soufflé creation that diners won’t allow to be taken off the menu; and roast quail with potato fondant and mushrooms, a dish that he loves and often cooks at home for the family. Over the course of cooking and eating the meal, Sheila asks Michel about his life, his love of food, his inspirations and drive – as well as the pressure that come with being part of a dining dynasty. They also discuss how he’s dealt with the challenges in his life: from the pay scandal of 2016, when Gavroche employees were found to be earning below minimum wage – to his regret over never quite managing to achieve a work/life balance. They’re later joined by Michel’s daughter Emily, who now has her own restaurant in London with her husband Diego Ferrari, and who has a fresh perspective on the industry and how her family have shaped her career. The programme also hears from one half of the team who originated this dynasty: Albert Roux shares his take on his son’s success. Presented by Sheila Dillon, produced by Lucy Taylor.

Alors que Boris Johnson, revivifié par sa victoire aux législatives au Royaume-Uni, mène le Brexit au pas de charge, le portrait éco de ce vendredi 20 décembre s’intéresse à un chef d'entreprise franco-britannique. Il s'agit de Michel Roux Junior, chef aussi dans son restaurant étoilé de tradition française, Le Gavroche, situé en plein cœur de Londres.

Welcome everyone, to Season 3, Episode 8 . 5 of #DefenderCast! Episode 8 . 5 is hosted by Duncan Kreeger, Founder of TAB. and Nick Russell of TAB. Lending. In this episode, we are also proud to present Ben Fish (Co-Owner & Executive Director) at NewPlace Associates. Unfortunately, Joesph Garner, also Co-Owner & Director at NewPlace, was unable to make the Podcast so, Ben had to go at it solo. "NewPlace are a dynamic team of property strategists driven by an ambition to deliver and exceed client expectations. We offer fully-integrated acquisition, design and construction services that reflect the preferences, requirements and vision of each project." Ben Fish began working as a carpenter in 1999, qualifying in 2001 working on prestigious projects such as Le Gavroche, Michelle Roux Jr’s flagship restaurant and the Vidall Sassoon school of hair in Mayfair. Following a successful stint working with several high-end developers in Chelsea, Kensington and Fulham, Ben made a successful transition into main contracting for high net worth private clients in Surrey. Inevitably, Ben was headhunted by a Central London based company to spearhead their move into developments in the increasingly popular areas of Islington and South East London. The successful delivery of major development schemes kept Ben busy from 2014 until late 2017 when he joined up with long term friend and business associate Joe Garner to start New Place. Ben brings with him a wealth of construction knowledge, an eye for perfect delivery and a quest to constantly exceed client expectations. Duncan and Nick speak to Ben about; NewPlace Associates, time involved in closing deals, working closely with Croydon's Housing Association and his transition into the industry. The trio also speak about, growth in the industry and working in London vs. working outside of London. "We were fortunate enough to go from £6 million to £10 million in the year after I joined." Stay tuned for the video podcast, which will be uploaded onto this channel: https://www.youtube.com/channel/UCB5YHbp_9xpewlHWeTiqB8w As always we follow a theme of Business, Property and Positive thinking! Stay tuned for more podcasts like this. Feel free to share with a friend or two and as always, thank you for listening. --------------------------------------------------------------------- Key Links: https://thisisnewplace.com/ https://www.linkedin.com/in/ben-fish-6ba248182/ https://www.linkedin.com/in/nick-russell-41a57b13/ https://www.instagram.com/duncankreeger/ https://www.linkedin.com/in/duncan-kreeger-0395a45/ https://www.instagram.com/tabldn/ https://www.facebook.com/tabldn/ https://twitter.com/tabldn https://www.linkedin.com/company/tabldn/ ---------------------------------------------------------------------

As we wrap up Food Month here in The Irish Times, we’re joined in studio by award winning chefs Michel Roux Jr. and Margot Janse. The pair travelled to Dublin recently to judge the Euro-Toques Ireland Young Chef of the Year 2019 Competition, which was won by Gráinne Mullins, a head pastry chef at Galway restaurant Lignum. Margo has enjoyed a lengthy career in South Africa working as a head chef in her women dominated restaurant kitchen Le Quartier Français and now focuses her time on her charity Isabelo, Feeding Hungry Minds. Michel, was once a judge on BBC’s Masterchef and runs legendary Le Gavroche, a Michelin Star restaurant in London. They spoke to Róisín Ingle about the cut-throat culture in restaurant kitchens and the challenges faced by female chefs as they try to succeed in male dominated environments. Also Bernice Harrison tells Kathy why she won’t be partaking in the upcoming Black Friday madness and explains why Bikram Yoga is back in the news.

Olly Smith is a multi-award winning wine expert, TV personality, columnist and author. Celebrated for his infectious enthusiasm, his boundless knowledge, warmth and charismatic wit, Olly is honoured to be listed in Debrett’s 500 2015- the 500 people of most influence and achievement in the UK. Olly appears regularly on BBC1’s ‘Saturday Kitchen’ and as guest presenter for BBC Radio 2’s ‘Good Morning Sunday’. His bank holiday shows on BBC Radio 2 have taken him to Le Gavroche to interview and cook with Michel Roux Jnr, a Bank Holiday Barbecue with Levi Roots, and a Christmas feast with Nadiya Hussain. He is the Wine Columnist for the Mail on Sunday EVENT Magazine, one third of Three Wine Men and host of many live events around the country. He curates the wine list and wine taster dinners in his award winning bar The Glass House onboard P&O Cruises. His most recent series Olly Smith’s Ale Trail is currently broadcasting on Travel Channel.

durée : 00:30:00 - Les Nuits de France Culture - par : Philippe Garbit, Albane Penaranda, Mathilde Wagman - Dans cette causerie intitulée "Des chandelles aux projecteurs" il était question de la grand comédienne française Réjane, (1ère diffusion : 27/11/1963 France III Nationale). - réalisation : Virginie Mourthé

Adam Simmonds is the executive chef at The Capital Hotel in Knightsbridge, London. He took over in May after Nathan Outlaw let go of his eponymous restaurant at the historic hotel earlier this year. The chef's career so far has been an illustrious one: he went straight from college in Leighton Buzzard to an apprenticeship at Le Gavroche, followed by roles at The Ritz, Les Saveurs, l'Escargot and Le Manoir. His first head chef position at The Greenway saw him earn 3 AA Rosettes; he won a Michelin star and 4AA Rosettes at Ynyshir in Wales; another star for Danesfield House, as well as 4 AA Rosettes and a 13th position in the Good Food Guide's top 100 restaurant ranking. The chef then sought to open a restaurant in London, following a successful pop-up in Soho, The Test Kitchen, but struggled to find investors, as, he said, "it didn't stack up for them as a viable business." Nonetheless, his position at The Capital is one he feels "very honoured and grateful" for. We spoke to him about his interest in seasonality, his approach to menu design and how he's trying to get more young people working in kitchens. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/register Please support us if you like what we do: https://www.patreon.com/Thestaffcanteen

Alexandra speaks to Monica Galetti, Samoan-born New Zealand chef and television presenter. Monica was senior sous-chef at the prestigious Le Gavroche restaurant in London before opening Mere in Fitzrovia. Galetti has been a judge on the BBC competitive cooking program MasterChef: The Professionals since 2009 and has presented Amazing Hotels: Life Beyond the Lobby with Giles Coren since 2017.Come for Supper sees host Alexandra Dudley sit down with artists, actors, authors and chefs to discuss how they like to serve supper. In the show we learn about the guest’s culinary tips, tales and disasters whilst learning a little about their life along the way. From their dream dinner party guests, to their kitchen essentials, we dive deep into the world of food and the joy of having people come for supper.This is a Studio71 production. Producer - Jack Claramunt Exec Producer - Tom Payne & Jody SmithProduction Support - Phie McKenzieCreated by Alexandra DudleyStudio71 is a Red Arrow Studios Company. See acast.com/privacy for privacy and opt-out information.

My guest today is Monica Galetti. Monica is a chef, a restaurant owner, Masterchef The Professionals Judge, and TV presenter for which she travels the world along with food critic Giles Coren for the program Amazing Hotels. She has recently opened her first restaurant Mere with her husband David. Before that she was senior sous chef at two Michelin starred restaurant Le Gavroche with Michel Roux Jr. Importantly she was the first woman to hold such a senior position at the restaurant. Thank you to S. Pellegrino for sponsoring this episode of Desert island Dishes. If you or anyone you know wants to get the chance to cook for some of the world’s most acclaimed chefs, head to www.sanpellegrinoyoungchef.com/en/application Don’t forget that you can rate review and subscribe to the podcast on itunes and it really does make such a difference, it boost sthe show in the charts and helps others to find it which is great and means I can keep bringing it to you each week. If you don’t already, come and follow me on Instagram www.instagram.com/margienomura and you can sign up for the newsletter and find a whole host of different recipes at www.desertislanddishes.co And I will see you next week. Thank you so much for listening!

Rowley Leigh, to many the "godfather" of modern British cooking tells his story to Dan Saladino. Along the way he cooks the perfect omelette and shares the secrets of great pasta. After dropping out of university at the end of the 1960s, Rowley Leigh says he was a young and lost soul. Desperate for cash he applied for a job cooking burgers and immediately fell in love with restaurants and kitchens. It took him to Le Gavroche and an apprenticeship under the Roux brothers. Armed with that classical training and a curiosity for British ingredients and flavours he helped launch the British food renaissance of the 1980s. In Kensington Place he created one of the most talked about dining rooms in British restaurant history. He is also a writer and so he takes Dan Saladino through some of the recipe highlights of his two decades worth of columns at The Financial Times. Expect the perfect omelette, some great spaghetti and one of the simplest vegetable dishes you could probably add to your own repertoire. Produced and presented by Dan Saladino.

The Food Chain listens back to My Life in Five Dishes with chef and broadcaster Gordon Ramsay, originally broadcast in January 2018. Gordon is world-famous, but as he tells Emily Thomas, people no longer want to talk about his food. The celebrity has becomes known as much for his TV programmes displaying his fiery temper and explosive outbursts, as for his culinary skills. In this interview, the focus is firmly back on the food, as Gordon describes the five most unforgettable meals he’s ever eaten, and how they have shaped him as a chef – from his mother’s macaroni and cheese on a council estate in the West Midlands, to smuggled cheese soufflés at Le Gavroche. Gordon's dishes are: Mum's Mac and Cheese with smoked bacon; soufflé Suissesse at Le Gavroche; braised pigs' trotters with cabbage at Casa Del Pescatore near Verona; rum baba at Le Louis XV; and his own chickpea curry. (Photo: Gordon Ramsay. Credit: Laura Palmer/BBC)

Chef Gordon Ramsay is world-famous but, he tells us, people no longer want to talk about his food. The celebrity has become known as much for his cookery programmes, his fiery temper and explosive outbursts, as for his culinary skills. This week, the focus is back on the food, as Gordon speaks to Emily Thomas about the five most memorable meals he has ever had and how they have shaped him as a chef - from his mother’s macaroni and cheese on a council estate in the West Midlands, to smuggled cheese soufflés at Le Gavroche. Gordon's dishes are: Mum's Mac and Cheese with smoked bacon; soufflé Suissesse at Le Gavroche; braised pigs' trotters with cabbage at Casa Del Pescatore near Verona; rum baba at Le Louis XV; and his own chickpea curry. (Photo: Gordon Ramsay. Credit: BBC/Getty Images)

Margie’s castaway is Dhruv Baker. Dhruv not only took part in Masterchef back in 2010 but he went on to win the series and his career has gone from strength to strength since then. He’s published a cookbook, presented TV programmes and regularly writes recipes for magazines. Dhruv went to work in some of the UK’s top kitchens, including Le Gavroche with Michel Roux Jr and The Connaught before starting his catering company The Earlsfield Kitchen, which covered everything from fine dining to BBQs before eventually getting their own premises at the Jolly Gardeners in Earlsfield. To say that Dhruv is a great cook is an understatement. John Torode said Dhruv had a, "talent that very few people will ever have" whilst Greg Wallace added, "that Dhruv is probably one of the most amazing talents he’s ever seen. He has the palate of an angel." I recorded this episode last week at Dhruv’s beautiful home, but by the magical powers of the internet I will be on a little holiday in New York by the time you listen to this or read this, which is very exciting. I’m expecting by the time I come back I will be 98% pancake and 2% maple syrup. The dream. I am the biggest Masterchef geek which I think really comes out in today’s episode and I completely geeked out over the trophy. I wanted more than anything to pose with it, but having my photo taken is not one of my favourite things so I chickened out! I settled instead for taking lots of photos of it nestled on a velvet cushion, which I hasten to add is not where Dhruv normally keeps it. Anyway, Dhruv was absolutely lovely and this episode made me really hungry…you have been warned. His love of food really comes across and he has some delicious dishes to talk about. In this episode I said I’ve never tried Mole but I must have done, mustn’t I? Surely? I caused an uproar on my Instagram (@madebymargie) this week by admitting I had only just had my first cannoli. I feel I am slipping. It escapes me how something so calorie laden and delicious could have passed me by all this time. I am hoping my Mole revelation doesn’t have the same effect. Winter BBQs need to happen. In fact, I feel foolish for wasting the last 30 years of my life by only having them in Summer. Mine is getting dusted off and I intend to cook brownies on it immediately, if not before. How this had never been brought to my attention before is beyond me, but the thought of cooking a batch of brownies on the BBQ and eating them hot off the coals with a cool scoop of ice cream just sounds heavenly. *Desert Island Dish: Starter: Fruit de Mer platter Main course: T bone steak with chips, béarnaise sauce and watercress salad Pudding: Cheese board Luxury item: Coffee Machine * One final thought…can you imagine if I did actually have to pay for all these meals?? She says, with a somewhat nervous laugh. On my salary, literally everyone would be getting gruel. That’s generous, right? Thank you all so much for listening, do check out the website www.desertislanddishes.co and come and find me on Instagram @madebymargie and I will see you when I’m back from New York!

Great British Menu finalist, Adam Simmonds cooked with the greats at The Ritz, Le Gavroche and Le Manoir aux Quat'Saisons before winning a Michelin star for the restaurant at Danesfield House. Gilly Smith caught up with him at The Test Kitchen, a pop up in the middle of London's Soho. Hosted on Acast. See acast.com/privacy for more information.

Michel Roux Jr chats to Gilly Smith about 50 years of Le Gavroche, the change in food culture and working conditions in the restaurant industry. Hosted on Acast. See acast.com/privacy for more information.

If you love food, you’ll love this episode. We are joined by MasterChef judge and editor of Waitrose Food Magazine, William Sitwell. Among his many notable accomplishments, William was the narrator of Michelin Stars – The Madness of Perfection. It’s a fascinating BBC documentary on the competitive nature of modern haute cuisine with lots of great behind-the-scenes action (I’ve seen it twice). We start by learning of William’s foray into college journalism before he waded into politics in his 20’s. An unlikely turn of events had him writing for Women’s Journal, penning such grippers as, “How to date again in your 40’s.” Asked during the interview for Waitrose Magazine why he felt qualified for the job, William responded, “Well, I eat!” Sitwell, the food writer and critic, was born! We discuss the anatomy of a long lunch – noon to midnight – and how the British version differs from the Continental one. In his recent book, Eggs or Anarchy, Sitwell chronicles the life of Lord Woolton, Minister for Food during WWII. We learn why Hitler couldn’t find the Ministry when it decamped to Wales and why Britain, with only 40% food security, was increasingly vulnerable to starvation as the war stretched on. Paul learns how staggered rationing works and how such rationing encouraged Brits in the countryside to hunt game. Sitwell’s earlier book, A History of Food in 100 Recipes, explores the earliest recorded attempts at cooking and baking. The first recipe: hieroglyphic instructions for making Egyptian flatbread. We speculate on the first cooked food – the flame making the meat easier to chew. Also: a detailed recipe for lamb and pork ravioli from 1470 in which the pasta is boiled for as long as it takes to say five Lord’s Prayers. Finally, we discuss the advent of the London food scene with the Roux Brothers in the early 70’s. They started Le Gavroche in 1967, followed by The Waterside Inn at Bray. Many young chefs came through their kitchen and went on to launch top restaurants of their own: Marco Pierre White, Gordon Ramsay, Marcus Wareing. In a sign of how parochial London was then, one could only get olive oil at a chemist (pharmacy) and its commercial use was cleaning out waxy ears. Today, of course, London is a mecca for chefs and foodies alike and boasts many of the world’s best restaurants. Sitwell admits there is a lack of good provincial cooking in Britain (unlike in rural France and Italy), but says things are improving. And, we touch on why so few women run kitchens today and if that’s likely to change. Enjoy this wonderful exploration of food, history and the good life with William Sitwell. Cheers!

Janet and Tim Herb are bringing an insight to your favorite culinary and travel minds on social media. Back for their second episode, they are introducing you to a former award-winning Michelin chef Elliot Moss(@MrElliotMoss), who now plies his trade as a bodybuilder, nutritionist, and as we found out from this episode, an author! Elliot talks to us about his days starting off in the culinary world, how he worked his way up at world-acclaimed London restaurant Le Gavroche, and gives some advice to those coming up in the culinary world. Make sure to follow our guests as well as us on Instagram, Facebook, and the like. Janet can be found on Instagram @Herbieland, and Tim can be found on Twitter @TimHerb. You can also find the show on Instagram @TalkingWithHerbs Also make sure to leave a comment/review on iTunes to let us know what we're doing right, what we could do better.

As the Chef Sommelier at Benoit in New York, André Compeyre oversees the restaurant’s beverage program including a wine list that features several bottles from Alain Ducasse’s personal collection. André began his career in his native city, Toulouse, France over twenty years ago where he created a new wine program for a local restaurant. With ambitions to expand his wine knowledge, André moved to London accepting a sommelier position at the three-star Michelin restaurant Le Gavroche, known for its impressive global list. Later on, André returned to Toulouse as an Assistant Sommelier at the Michelin-starred Les Jardins de l’Opera, where he further developed the wine list and created grand cru wine tastings. In 1993, he became the Chef Sommelier at Le Chateau Eza near Monaco where he met Theresa Henkelmann who offered him the opportunity to work in the United States. André gained national recognition as the Head Sommelier at Restaurant Thomas Henkelmann, part of The Homestead Inn in Greenwich, Connecticut, where he built the wine program. In June 2000, he opened Alain Ducasse at the Essex House, and had the pleasure to work with wines that included Alain Ducasse’s personal collection from his eponymous restaurant in Paris. André graduated to Chef Sommelier and remained at the restaurant until 2006. He then went on to work at Brasserie Les Halles in New York City where he remained for nearly four years. Deciding that he wanted return to a fine-dining atmosphere, André joined Bouley for a year before working again with Alain Ducasse at Adour at The St. Regis New York, where André also was the Assistant Manager. In June 2011, he became the Chef Sommelier at Benoit New York with a collection that includes a secrets de cave reserve list. With wines from all over the world, highlights from the list include rare Burgundy and California varietals, not often seen at restaurants, let alone at bistros. Benoit also has NAPA Technology, a system that allows André to serve wines by the ounce from famed producers such as Château Petrus and Chateau Y’Quem. He also features a regularly updated “Top Pours” selection offering guests exceptional wines at competitive prices. André has an endless curiosity, and at Benoit, his passion for serving extraordinary and good value wines comes through. Today’s episode takes us back into Andre’s long history within the wine and food industry, from starting in France, to becoming the head Sommelier at Benoit in New York City. Learn more about Andre, how he has learned to appreciate organic wines, and which wines he is excited about for the rest of the summer! Lastly, tune-in on how to receive a special discount on a visit to Benoit! This program has been sponsored by International Culinary Center. Also don’t forget to check out the Heritage Radio Network Hawaiian Barbecue, this Sunday, August 11th! Tickets are available at http://hrnhawaiianbbq.eventbrite.com. Stop on by to meet host Joe Campanale of In The Drink, and the rest of the Heritage Radio Network team! “I remember going to the mountains, picking out the wild asparagus, and coming back with a treasure.” [7:03] “Being in a casual ambience at Benoit allowed me to have fun, and still have the same opportunity to approach the guest, and make sure that they are having fun as well.” [21:05] — Andre Compeyre on In the Drink

#InGoodTaste meets Michel Roux Jr - Clare Mulley presents #InGoodTaste - cooking up a storm every week on #ZoneOneRadio - the Mayor of London-funded community radio station for Central London. - This week Lucy was invited to Le Gavroche to interview Michel Roux Jr, Masterchef the Professional Judge and host of the Food & Drink series on BBC2. - Lucy found out more about the new BBC2 series, Michel's passion for helping young chefs as a judge on TV and the Roux Scholarship and Michel's views on trends such as the molecular movement and foraging. Plus the one ingredient Michel can't live without... - Lucy then went to Balham farmers' market to buy ingredients for one of Michel's signature dishes - Oeufs Pochés Meurette - something he used to cook for the French President. At Michel's request she cooked this to some classic Fleetwood Mac tunes. -- www.twitter.com/_InGoodTaste and www.twitter.com/z1radio www.ZoneOneRadio.com www.facebook.com/ZoneOneRadio -- Dinah Washington - Mad About The Boy En Vogue feat. Salt N Pepper - Whatta Man Fleetwood Mac - Don’t stop Fleetwood Mac - Albatross Fleetwood Mac - The Chain Fleetwood Mac - You Make Loving Fun Fleetwood Mac - Never Going Back Again