J'aime London' | Alain Ducasse & Michel Roux Jr | Talks at Google
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- Опубликовано: 29 апр 2014
- Filmed at Google UK
Michel Roux Jr. hosts Alain Ducasse at a very special At Google Talk centering on their shared love of the London food scene and Alain's new book, 'J'aime London'. For more, visit www.alain-ducasse.com/ 
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i worked for Ducasse in London a few years ago and Michel and his father Albert came in for dinner and after came to the kitchen and thanked the team and shook everyones hand, incredible.
walkthelineable I worked for M. Ducasse for many years here America. Briefly (only about a year)in New York then many years later in Las Vegas. Also had the opportunity to stage at Plaza Athénée. Did you work at the dorchester? Just Curious if you did and if you worked with Bruno Riou. He was the chef when I worked here in Las Vegas. I believe he was the exec sous there. I’m sure you have met M. Portay he’s a character with some great stories. Never has the chance yet to meet any of the roux family. That’s really cool. Might be fun to swap some kitchen stories.
was Ducasse scary?
Michel is truely bilingual. his french is lovely
His ability to pay below the legal requirement is also just lovely.
Awesome........but why does Michel Roux need subtitles, it should be the other way around.....Alain Ducasse French if translated with subtitles would have been great....
I'm interested in what Michel refers to as Mr Ducasse's south west accent - to me as an amateur it sounds pretty much standardised French that he is speaking, I just wondered what distinguishes it as being from the south west?
+chrish12345 I'm not French, but having French friends and colleague, to me it sounds more distinguished. He speaks slower, doesn't swallow endings of the words, pronounces more carefully. It sounds more French than for example Parisienne accent - which is way faster, even careless one would say, with swallowed suffixes and endings.. But I am no expert and I am not a native, so that's just how this sounds to me :)
I’m not s linguist so I couldn’t tell specifics but as a chef who has worked almost predominantly In French kitchens (including for M. Ducasse) there is a large range of accents and it’s obvious when you hear them side by side say in an day out. Parisian, Corsican, Breton, basque, etc all have a uniqueness to them that becomes apparent when immersed in it. They also have very different demeanors depending on the region and it can be quite funny to hear French chefs talk some playful smack talk about people from other regions. Lol
There's a hell of a lot of accents in France. Ducasse's accent is a bit subdued, probably due to having moved around, but there's definitely a south west twang. To illustrate, here's a more extreme version: ruclips.net/video/Z8FvIno7H6c/видео.html
I think his own family is southwestern so he’s more aware of local accents
michelin star chef calls an espresso "expresso"..fucking hell
I know, right? LOL
Who cares?
Mr Michel Roux Jr, what a cheap piece of... "In November 2016 the Guardian reported that whilst Roux’s restaurant made over 250, 000 pounds in profit in 2015, he was paying some of his chefs less than six pounds per hour. A chef showed the Guardian journalist Robert Booth evidence that chefs typically put in over 65 hours of labour per week, only earning about £5.50 per hour. Their work day began at 7am ending at 11.30pm, with Roux allowing only one hour break between lunch and dinner times. Sometimes, workers were only entitled to as little as 15 minutes break for their meal times"
Szymon C that pay does suck but the schedule is pretty typical for Michelin starred restaurants (at least French ones). The fact they get an hour off and 15 min break is good for a starred restaurant. But absolute garbage for normal people.
Don't forget the service charge going to restaurant and not to the staff to subsidise minimum wage!
If you think your waitress/waiter has served you well, great! very little of your service charge will go to them.
Ducssse at the Dorchester, it’s absolutely shit. Don’t bother wasting your money. 3 stars in 18 months. If the man isn’t behind the stove cooking my food then there’s no point in giving them a star.
Well technically the star goes to the establishment, not the chef. But I see your point.