The Roux Way Part3
The Roux Way Part3
Michel Roux

Classic French Cuisine: The Roux Way Part 3

£45.00
£45.00
Tax included.



Michel Roux Jr brings the art of classical French cooking into your kitchen in the third and final part of his Roux Way collection, filmed at Le Gavroche.

This course focuses on pastry — dispelling the myth that it's intimidating. Drawing on his bestselling book Pastry, Michel guides you through quiches, tartes, éclairs, choux buns and croquembouche. Also on the menu: vegetable flan, salmon mousse, fish stew, steamed Norwegian cod with white wine sauce, and a foolproof fish stock.

Suitable for all levels. The course includes 4 on-demand video lessons, lifetime access, downloadable notes, practical assignments, and a small interactive online classroom where you'll receive personal feedback from Michel on your dishes.

Master classic French culinary techniques and recipes from the leading London restaurant Le Gavroche, created and run by the Roux family for thirty years.

In this course Michel Roux, star of MasterChef and owner of the two-Michelin star Le Gavroche in London, will help you bring provincial French cooking into your kitchen. Taking lessons from his best-selling book ‘Pastry’, Roux will dispel the myth that pastry is intimidating.

Have spent two years as a pastry chef at the age of 16, Michel is passionate about pastry – getting it perfect is one of the most important lessons you can learn as a chef.

Practise your technique in the classroom and get feedback on your technique before you challenge your newfound skills with quiches, tartes, éclairs, choux buns and more.

Also on the menu is a vegetable flan, salmon mousse, fish stew, steamed Norwegian Cod with a white wine sauce, and Roux’s fool proof method for fish stock. Fish stock is one of the quickest, freshest, most fragrant stocks out there, and it is of course very resourceful, sustainable and satisfying to get use out of every part of the animal you’re eating.

This course is designed to help you bring the art of classical French cooking into your own kitchen and gain an exclusive insight into Michel Roux chef’s secrets gleaned from years of experience training top chefs.

You will learn from Roux’s demonstration, and practise your own technique in the online classroom, gaining personal feedback from the master chef on your dishes.

This course is suitable for cooks of all levels, and will give you the tools to re-create the world-renowned cuisine of Le Gavroche in your own home.

You'll learn:

  • how to cook pastry at a professional standard
  • using pastry to make quiches, flans and tartes
  • making French fish mousse and cooking with a whole fish
  • choux pastry for choux buns, eclairs and croquembouche

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 pastry and 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 Michel Roux 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 French cooking 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 French pastry dishes, 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.

For many home cooks, pastry can be intimidating. Roux will dispel that myth in this lesson, demonstrating how easy it is to prepare professional-calibre pastry at home, providing step-by-step techniques and kitchen tips to ensure perfect results. You will cook: Quiche Lorraine Prune Flan Tarte Lesson length: 30 minutes Assignment: Master the classic Quiche Lorraine by following my steps identically. For the fruit flan try experimenting with different dried fruits
Classical French cooking is famous for its use of luxurious ingredients and indulgent flavours – and a creamy mousse is a great way to bring all these flavours together in a way which isn’t too overpowering. Once you’ve learned the technique, you can get creative with your fish/vegetable flavours. You will cook: Vegetable Flan/Flan de Carottes Fish Mousse Lesson length: 30 minutes Assignment: These dishes leave scope for you to be adventurous. Create both dishes and put your own twist on them.
Cooking whole fish is one of Roux’s passions – you can lock in huge amounts of flavours, it’s great for your health, and once you know how, it’s really easy to do. You will cook: Fish Stock Steamed Norwegian Cod/White Wine Sauce Panfried Fish Fish Stew Lesson length: 44 minutes Assignment: Make all of these dishes. First master the classic techniques, and then bring a little bit of your own style and invention to the dish.
Choux pastry is so versatile and a great base recipe to nail down. It’s tricky to get it right, but once perfected you can be very creative. You will cook: Eclairs Choux Bun (Savoury) Croquembouche Lesson length: 37 minutes Assignment: Get your choux pastry recipe perfected. Then practice with éclairs & savoury choux buns and play around with the filling and toppings. Finally, I want to see your finished Croquembouche.
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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