Michel Roux Jr

Classic French Cuisine: The Roux Way Part 2

  • Recommended


    Includes personal feedback and tuition. More

  • $99

    Learn in an online classroom with no more than 20 classmates. More

Course Description

In The Roux Way Part 2, chef Michel Roux revisits more classic dishes from his traditional French upbringing. Throughout this course you'll learn Roux's trade secrets, whilst he takes a contemporary approach to taste and ingredients, adapting his favourite recipes to suit home cooks today.

Taking a simple recipe and giving it a Roux twist, Chef Michel’s spinach, cheese and ham crepe is a slim, elegant and luxurious dish. Once you’ve nailed the technique, Roux will set you the same challenge he was tasked with on BBC MasterChef: The Professionals – the crepe soufflé. Should you choose the expert version, you'll be getting personal feedback on your work directly from the kitchens at Le Gavroche!

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 re-create these dishes, while the more accomplished cook can stretch their culinary muscles. You'll be able to re-create some of the Roux brothers’ 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.

Course outline

  • Crepes

    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 pancake using the techniques demonstrated in the lesson

  • Stocks and Soups

    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.

  • Sauces and Emulsions

    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

  • Duck Leg 3 Ways

    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

Choose how you want to learn

  • The Expert option


    Develop your learning further with marked assignments and personal tuition from Michel Roux Jr

    • Start course whenever you like
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Michel Roux Jr
    • Certificate of completion
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course whenever you like
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more

Food & Drink classroom - how it works

  • Start anytime

    Watch video tutorials led by expert tutors

    Watch video tutorials led by expert tutors
  • Test yourself

    Practice what you learn with inspiring assignments

    Practice what you learn with inspiring assignments
  • Personal tuition

    Get assignment feedback from expert tutors

    Get assignment feedback from expert tutors
  • Share ideas

    Collaborate and chat directly to classmates

    Collaborate and chat directly to classmates

Meet Michel Roux Jr

Michel Roux Jr - Food & Drink
Michel Roux Jr 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.

Frequently bought as part of this collection

Our community loves us

Trusted by our partners