Michel Roux Jr

Classic French Cuisine: The Roux Way Part 3

  • Recommended

    $299

    Includes personal feedback and tuition. More

  • $99

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

Course Description

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 Jr., 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 Jr’s 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.

Course outline

  • Quiches/Tartes

    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

  • Mousse/Flan

    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.

  • Stocks and Fish

    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

    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 vhoux buns and play around with the filling and toppings. Finally, I want to see your finished Croquembouche.

Choose how you want to learn

  • The Expert option

    Recommended

    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
    $299
  • 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
    $99

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.

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