The Roux Way Part2
The Roux Way Part2
Michel Roux

Classic French Cuisine: The Roux Way Part 2

£49.50
£49.50
Tax included.



Michel Roux Jr teaches classic French cuisine the Roux Way in the second of his three-part collection, filmed at Le Gavroche.

You'll master sweet and savoury crepes — including the MasterChef: The Professionals challenge of the crepe soufflé — before moving on to French stocks, soups and sauces, with lessons drawn from Michel's bestselling book Sauces. The final lesson covers duck cooked three ways, including Michel's personal favourite, Confit de canard.

Designed so home cooks can recreate these dishes with confidence, while more accomplished cooks can stretch their skills. The course includes 4 on-demand video lessons, lifetime access, downloadable notes, practical assignments, and a small interactive online classroom.

Michel Roux teaches you how to cook French cuisine the Roux Way in the second part of his 3 course collection on French cooking.

You'll learn Roux's trade secrets, his contemporary approach to taste and ingredients, and adapting his favourite recipes for home cooks. Taking a simple recipe and giving it a Roux twist, Chef Michel’s spinach, cheese and ham crepe is an elegant and luxurious dish. Once you’ve nailed the technique, Roux will set you the BBC MasterChef: The Professionals challenge – the crepe soufflé.

Next you'll learn the Roux method for creating tasty stocks and soups, and sharing lessons from his bestselling book ‘Sauces’, Roux will demonstrate how and why sauces can transform your cooking.

Finally, you will learn how to cook duck in 3 ways, with step-by-step instructions to maximise its flavour, including a recipe for Michel’s personal favourite, Confit de canard.

Representing the best of French home cooking, this course has been designed so that the home cook can recreate these dishes, while the more accomplished cook can stretch their culinary muscles.

You'll be able to re-create some of Le Gavroche's most loved dishes and learn the secrets of ‘how’ as well as the ‘what’ to master classic French cuisine.

Unlike simply following recipes, where it can be hard to perfect techniques, Michel teaches you through demonstration, and The Roux team will then personally give you feedback on your own work.

You'll learn:

  • how to make a sweet and savoury crepe
  • how to make the classic crepe soufflé
  • French stocks and sauces including Hollandaise sauce
  • how to cook a duck leg in three different ways

The course includes:

  • 4 on-demand video lessons - presented by chef Michel Roux
  • lifetime access to the videos, notes and interactive class
  • flexible classes - join and learn when and where you like
  • downloadable lesson notes
  • practical French cooking assignments and recipes
  • access on your mobile, PC, Mac or laptop
  • small interactive online classroom - chat online to students from around the world and share your creative ideas

Time to complete the French cooking course:

Every student is different but in general we think the whole course will take around 14 hours 20 minutes to complete including:

  • Video lessons: 2 hours 20 minutes in total
  • Course notes: 30 minutes per lesson
  • Your recipe assignments: at least 2 hours per lesson
  • Interactive classroom time: 15 minutes per lesson

You'll need:

Your lesson notes will include the full details of the ingredients you'll need, but you will be making cooking with chef Michel, so you'll need standard kitchen equipment.

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Lessons

What You’ll Learn

Explore the lessons and topics covered across the course.

Meltingly rich and soft, discover the method behind Michel Roux’s famous luxurious crepes. You will cook: Spinach, cheese & ham crepe Crepe Soufflé Lesson length: 30 minutes Assignment: Create both a sweet and a savoury crepe using the techniques demonstrated in the lesson.
For Michel, soups and stocks are all about subtleties. A good stock is the cornerstone of so many classic dishes, and will bring a new dimension to your cooking. You will cook: Beef broth Consommé French onion soup Lesson length: 42 minutes Assignment: Demonstrate that you have understood the fundamental skills of these two recipes: submit photographs of your stocks and onion soup.
A superb sauce can transform even the simplest dish into an impressive creation. They complement and enhance so many foods, adding nuances of flavour and taking dishes to new heights. Michel Roux is recognised as a master at the art of sauce-making, and during this lesson you will learn his techniques and gain access to his own secret recipes, used at Le Gavroche. You will cook: Sauce Hollandaise Sauce Bearnaise Sauce Choron Sauce Maltaise Lesson length: 30 minutes Assignment: Recreate all four of these sauces
Chefs love cooking duck, it’s so full of flavour and marries perfectly with a whole host of ingredients and flavours, both earthy and rich, and light and zesty. You will cook: Braised Duck Leg Confit Duck Leg Roast Duck Leg Lesson length: 40 minutes Assignment: Cook all three dishes and have some fun with the garnish - try something a bit different (I used mashed potato and braised red cabbage). I would also like to see you try hard with the presentation of each dish.
COURSE TUTOR

Michel Roux

Portrait of Michel Roux Jr

Michel Roux is the chef de cuisine at Le Gavroche, the first UK restaurant to achieve three Michelin stars.

There are few UK restaurants as globally influential as Le Gavroche. The Mayfair establishment has trained more than thirty Michelin starred chefs, including Gordon Ramsay, Marco Pierre White and Monica Galetti.

Two-Michelin starred Chef Patron Michel Roux Jr has been at the helm of Le Gavroche since 1991, when he took over from his father, Albert. It has been noted by critics that the Le Gavroche continues to maintain the highest of reputations amongst both diners and critics, and that this is a testament to the excellence of the food being prepared by Michel.

Roux trained in classical French cookery at Le Gavroche, as well as other restaurants in London, Hong Kong and Paris. This included military service working in the kitchens of the Elysee Palace. Michel also did a stint at The Waterside Inn, in Bray, Berkshire run by his uncle and the first restaurant outside France to hold three Michelin stars for 25 years.

Michel has written several cookbooks and first gained TV recognition appearing on Gordon Ramsay’s Hell’s Kitchen. He became one of the judges on BBC Two’s MasterChef: The Professionals, and fronts BBC Two’s Food & Drink programme.

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