Michel Roux showcases how to make poached salmon in 2012
French chef and restaurateur Albert Henri Roux OBE has died. The culinary legend was reinvented the London restaurant scene when he opened La Gavroche back in 1967 along with his brother. His family announced the news of his death in a statement on January 6, 2021.
How did Albert Roux die?
Roux died at the age of 85-years-old old on January 4, 2021.
His family said in a statement: “The Roux family has announced the sad passing of Albert Roux, OBE, KFO, who had been unwell for a while, at the age 85 on 4th January 2021.
“Albert is credited, along with his late brother Michel Roux, with starting London’s culinary revolution with the opening of Le Gavroche in 1967.”
In a statement to The Caterer, his son Michel Roux Jr said his father would be greatly missed.
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He said: “He was a mentor for so many people in the hospitality industry, and a real inspiration to budding chefs, including me.”
An exact cause of death has not yet been confirmed for the chef but his family have asked for privacy.
Roux was born in 1935 in the Saone et Loire region in France.
He began his culinary career at the age of just 14 when he enrolled as an apprentice pâtissier.
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At 18-years-old, Roux moved to London where he worked at Nancy Aster’s country home before becoming a chef in Sir Charles Clore’s home in Belgravia.
After completing his military service, he was employed by Major Peter Cazalet for eight years.
In 1967, Roux and his brother Michel Roux opened La Gavroche on Lower Sloane Street in London.
The restaurant was the first in Britain to win a Michelin star and was a favourite among royals.
The brothers also set up the Roux Scholarship, which has trained chefs like Gordon Ramsay, Marco Pierre White and Marcus Wareing.
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