Rest in Peace, dearest Chef Michel. Thank you for inspiring the young chef, to the eldest experienced. I wish I had a chance to work with you. The divine must have been jealous of the food you were giving to the mortal. Until we meet again.
I am proud of working at the Waterside Inn, I only started in December of this year but felt like I been working here for years. Alain Roux is one of the best mangers I have had working in hospitality, I have never worked in a Michelin restaurant before I am proud to work for the Roux family.
What's it like working in a three star Michelin restaurant? I'm almost more fascinated by the discipline, dedication and hard work in the kitchen than I am eating at it. Long hours and low pay but an education of a lifetime I imagine.
As an Ex Roux Manager it was an amazing time I spent working in the contract catering we worked as a Family Only one problem is when you leave its In the Plounge with you I was Lucky i left to go on Maternity leave Best Place I have ever worked even if the Pay was Not great
I had the pleasure to work there in 1995 as a kitchen porter , that was my first job in England and I still have wonderful memories ,specially collecting the herbs from chef Michel personal garden☺☺
I had a great Kitchen porter working in my kitchen for Ten Years , John Gallagher, he was the most important member of my team , I wonder where he is , probably retired as well , a most loyal fellow who was such an asset to have .
The economics of this level of cooking always blow my mind. 24 highly-trained chefs working tirelessly for around 50 covers and producing top-tier cooking for every single one of them consistently and without fail. Add to that the acquisition of the best ingredients nature can provide and the tools to apply the techniques honed by perfectionist chefs...this is what people can't understand when they see the price tag and put it off as too expensive. And I didn't even mention location and other overheads...it's mind-boggling.
If you take a look at the "who's who" of UK restaurant scene for the last 40+ years and trace their training back... It tends to go back to the Roux or pass through their kitchen scions. Whom Chef Albert (RIP) used to affectionately call 'my babies' (MPW, GR, Koffman, Wareing etc etc...
As a paramedic, I cannot afford these type of meals. How I wish I could. I’ve even tried to learn how to cook so I can treat my childhood sweetheart, my wife to such luxury
@@Amr_D paramedics don't earn nearly as much as they should...if we could slash salaries for useless members of middle management and diversity managers instead and add a few grand a year to our paramedics, that would be great. I say this as someone who worked in the NHS for 5 years.
That's a good idea Ambo Guy, when you are cooking at home you may not have the skillset of the finest chefs, but you can give your dishes a lot of close attention to detail.
Your love ones will appreciate more when you cook at home. I watched different cooking videos and make it at home in my own interpretation. Don’t worry if you mess up the cooking. It is part of the learning experience. Happy cooking!
About 20 yrs ago I was a head chef in a small restaurant nearby serving gourmet food. I met Michael Roux in a booksigning in Maidenhead. I asked if I could come and work free at the Waterside inn. He was delighted and asked me to contact his secetary (?) about the date. As I was head chef with obligues to my work I couldnt do just any day. I gave them date I could work and in return I got this very nice letter kindly saying they give the time Id be allowed to come to their kitchen. He wished me all the best fot the future and wished me well. Would have been very nice to experience that but on the other hand I have a letter signed for me by Michael Roux
That's too many nationalities. Imagine a restaurant that hires based off of what your passport says, instead of what your resume says. Who is this restaurant trying to please, anyway??? Restaurant to applicants: 'Oh, I see you have tons of culinary experience, but, unfortunately, we already have enough French employees. Sorry!'
its a French restaurant, run by French people. ofcourse it gets three stars from Michelin. the most biased restaurant guide in history. if it was run by Englishmen it would lose a star automatically.
Being established long ago and having roots in French culinary cooking and service tradition - all has its consequences, which cannot and will not be changed by critique. Especially when it is coming from other countries, which built their restaurant service on what they have learned from classical French cuisine.
Rest in Peace, dearest Chef Michel. Thank you for inspiring the young chef, to the eldest experienced. I wish I had a chance to work with you. The divine must have been jealous of the food you were giving to the mortal. Until we meet again.
Michels voice is so warm, it can melt an iceberg
I am proud of working at the Waterside Inn, I only started in December of this year but felt like I been working here for years.
Alain Roux is one of the best mangers I have had working in hospitality, I have never worked in a Michelin restaurant before I am proud to work for the Roux family.
What's it like working in a three star Michelin restaurant? I'm almost more fascinated by the discipline, dedication and hard work in the kitchen than I am eating at it. Long hours and low pay but an education of a lifetime I imagine.
Keep pushing mate
Good for you , as a retired head chef I’ll tell you you’ve learnt two good lessons, loyalty and happiness in your work !😊
As an Ex Roux Manager it was an amazing time I spent working in the contract catering we worked as a Family Only one problem is when you leave its In the Plounge with you I was Lucky i left to go on Maternity leave Best Place I have ever worked even if the Pay was Not great
So much love for the Roux brothers in these comments, richly deserved and it says a lot about them .
The service is everything.
Diego was the magic.
Rest in peace, Michel Roux Sr. You were an inspiration and a pioneer.
Wonderful - just wonderful... Truly exceptional in every way!
I had the pleasure to work there in 1995 as a kitchen porter , that was my first job in England and I still have wonderful memories ,specially collecting the herbs from chef Michel personal garden☺☺
I had a great Kitchen porter working in my kitchen for Ten Years , John Gallagher, he was the most important member of my team , I wonder where he is , probably retired as well , a most loyal fellow who was such an asset to have .
I am so glad that I was lucky enough to experience this restaurant just months before Covid.
I have been fortunate to eat at some amazing restaurants. The Waterside is one of the best restaurants in Europe, and definitely the best in the UK!
May Albert and Michel Sr. Rest in peace.
The economics of this level of cooking always blow my mind. 24 highly-trained chefs working tirelessly for around 50 covers and producing top-tier cooking for every single one of them consistently and without fail. Add to that the acquisition of the best ingredients nature can provide and the tools to apply the techniques honed by perfectionist chefs...this is what people can't understand when they see the price tag and put it off as too expensive. And I didn't even mention location and other overheads...it's mind-boggling.
One of my favourites
Driven by perfection. I hope to eat and stay here in the near future. It looks magical!
Absolutely gorgeous and very, very special !
The pinnacle of the Roux family is the Roux Scholarship. In my opinion, that is them giving back to Britain and completing the circle
If you take a look at the "who's who" of UK restaurant scene for the last 40+ years and trace their training back... It tends to go back to the Roux or pass through their kitchen scions. Whom Chef Albert (RIP) used to affectionately call 'my babies' (MPW, GR, Koffman, Wareing etc etc...
As a paramedic, I cannot afford these type of meals. How I wish I could. I’ve even tried to learn how to cook so I can treat my childhood sweetheart, my wife to such luxury
If I may ask, are not health care workers getting more of an average money in the UK?
@@Amr_D paramedics don't earn nearly as much as they should...if we could slash salaries for useless members of middle management and diversity managers instead and add a few grand a year to our paramedics, that would be great.
I say this as someone who worked in the NHS for 5 years.
@@Bragglord "diversity" is destroying all of our institutions.
That's a good idea Ambo Guy, when you are cooking at home you may not have the skillset of the finest chefs, but you can give your dishes a lot of close attention to detail.
Your love ones will appreciate more when you cook at home. I watched different cooking videos and make it at home in my own interpretation. Don’t worry if you mess up the cooking. It is part of the learning experience. Happy cooking!
Fabulous! Count me in.
Bakers are the real crazies. At work by 4 am hot damn.
Butchers are from 2am.. chefs, bakers and butchers, these people are Iron!
About 20 yrs ago I was a head chef in a small restaurant nearby serving gourmet food. I met Michael Roux in a booksigning in Maidenhead. I asked if I could come and work free at the Waterside inn. He was delighted and asked me to contact his secetary (?) about the date.
As I was head chef with obligues to my work I couldnt do just any day. I gave them date I could work and in return I got this very nice letter kindly saying they give the time Id be allowed to come to their kitchen. He wished me all the best fot the future and wished me well. Would have been very nice to experience that but on the other hand I have a letter signed for me by Michael Roux
The Roux family is a national treasure for the British..
Those croissants are heaven sent. No comparison
I lived in France believe me every corner streets have a bakery with freshly baked breads cakes pastries cressants which I miss here in UK
It´s really impressive, that a small, obsure little town like Bray, contains two, three Michelin starred restaurants...........
Could listen to Michel read the yellow pages.
Absolutely fortune
Fantastic restaurant, Vive La FRANCE and Michel, Alain, René ROUX !
A must go!
Wow! ❤️
Hospitality is very trying.
Tbh shocked at 1.08 to see the Taste Tatin as a cut piece from a larger one. Not what I would expect from a 3 star Michelin standard.
Rest in peace Michel Roux and Andrew Grant x
Says alot when so many staff team members have been there so long....
What does OBE stand for after his name? Sorry if that’s a dumb question
Officer of the Order of the British Empire
Thanks
Some knightgood title given by the British Empire
Greetings from Montreal, Canada.
Hey
Who is Rene Roux?
beautiful
I wanna go how much how long to get a res?
Months at the very least. Maybe even a year.
Do they give the servers their tips at this Roux restaurant?
Knowing the Roux family yes, they respect staff. respected staff, respect customers!
www.google.com/amp/s/amp.theguardian.com/lifeandstyle/2016/dec/15/michel-roux-jr-restaurant-staff-no-share-service-charge-le-gavroche
that voice is buttery as fuck
Nice
One day...
24 Chefs?
Good ears, you heard correctly - 24 chefs in a 3 Michelin star restaurant
Everyone has a French accent
If you decide to stay overnight the most beautiful waitresses are happy to make your dirtiest dream come true for a generous tip.
That's too many nationalities. Imagine a restaurant that hires based off of what your passport says, instead of what your resume says. Who is this restaurant trying to please, anyway???
Restaurant to applicants:
'Oh, I see you have tons of culinary experience, but, unfortunately, we already have enough French employees. Sorry!'
its a French restaurant, run by French people. ofcourse it gets three stars from Michelin. the most biased restaurant guide in history. if it was run by Englishmen it would lose a star automatically.
@Eddie Gooden 0. and I plan on eating there 0 times.
@@MrKinghuman You are like a child.
@@brentcruz8779 how so?
Being established long ago and having roots in French culinary cooking and service tradition - all has its consequences, which cannot and will not be changed by critique. Especially when it is coming from other countries, which built their restaurant service on what they have learned from classical French cuisine.
@Wasim Younus You're stating something as FACT, not an opinion, twit.
Pretentious over priced crap.