Michel Roux Jr
Classic French Cuisine: The Roux Way Part 2
Learn in an online classroom with no more than 20 classmates. More
Michel Roux Jr 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.
- 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 Jr
- 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
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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Stocks and Soups
Sauces and Emulsions
Duck Leg 3 Ways
Buy now and start whenever you like
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
NewBuy this course for a business or group
You can now buy this course through your business or organisation for individuals and groups up to 20
Food & Drink classroom - how it works
Watch video tutorials led by expert tutors
Practice what you learn with inspiring assignments
Get assignment feedback from expert tutors
Collaborate and chat directly to classmates
Meet Michel Roux Jr
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
Classic French Cuisine: The Roux Way Collection
Master the entire subject and SAVE 28% when you buy this collection3 Courses • 1 Expert Tutor
Learn French cookery online with chef Michel Roux Jr. Taught from the kitchen of his famous restaurant Le Gavroche.Learn more