Відео

Are these available as an audio podcast download? it would be useful, cheers.

This is a good one, you guys are smashing it! Im glad youre uploading these all to youtube now, love the audios but prefer with the video. Thank you!

..I always thought he was very tetchy on Saturday kitchen! Not very impressed if people made jokes about the food.

What part of the conversation is about how “the bear” is ruining restaurants?

Surprising to hear that Mr Roux has retained all rights to the name Le Gavroche, the name of a street urchin who first saw the light of day in Victor Hugo's novel Les Misérables. He figured prominently 'manning' the barricades of Paris during the French revolution. His image was also immortalized in a Delacroix painting bearing the French flag atop of the amassed cobblestones. Mr Roux must, most probably, have taken a patent out on it. He did emphasize proprietorship. I say surprising for two reasons. First, the French who are fiercely proud of their country do not not take kindly, to say the least, to a person of whatever nationality who would dare appropriate a name which represents and reflects a significant part of their culture and history. Second, there are two establishments in Paris already bearing the same name, Le Petit Gavroche. The first is a bar/restaurant in the Marais, situated in rue Ste Croix de la Bretonnerie. It was there in the 80's, and had long existed before that time, when i lived and worked in Paris. I used to frequent the place. It was cheap and i had very little money. All of this has long become gentrified and up-market alas. Beaubourg is few minutes up the road. The Bastile is 10 minutes on foot as the crow flies in the opposite direction. The second is Le Gavroche Bar-à-Vins in the 2nd arrondissement, 19, rue Saint Marc. I am not sure how long this establishment has been in existence. So Mr Roux's Le Gavroche has his competitors, waif of the same name, in Paris... and all over France i would imagine. All this can be verified on Google.

What a gentelman ! What a chef! Wonderful person!

Has an amazing evening at Le Gavroche pre the lockdowns... It was a Taittinger Champagne themed evening for press / journalists and Michel was there - Somewhere we have some nice photos all together. Lovely location, great restaurant... now a part of gastronomic history!

Great interview as always. Freddy, has anyone told you look like a rugby league player called Herbie Farnworth?

Fantastic chat about real chefs and real food! This channel is a must for all Chefs, young and old!!!. So relatable. 👍

never watch the bbc or any new programme.

your sound quality is shite! it's muffled and Bassie. Don't you ever listen to your own stuff?

Such a wonderful gentleman!! Kind, humble, heroic...

what crap...grow up . try being a MAN just fake news

Great interview, chaps! A good wander about Mr Roux's brain. Fab!

What a legend! Big up Michel and big up them carambars and rotisserie chicken with potatoes boshh

Him saying about hours was a bit of a joke.. I’ve first hand experience of working over 100 hours on a 40 hour contract as a head chef in the chez roux company was my last full time job as an employee 🎉🎉

Recall watching a masterchef type program where Marcus Wareing was a guest chef and he went into the kitchen and started shouting at chefs as if he was Gordon Ramsay and always thought he wanted to be GR. Took dislike to him at that point but enjoy his programmes now so don't know if it was for cameras or what. James Martin later appeared on same program but encouraged the chefs rather than shouting at them.

My wife and I have been fortunate enough to eat in numerous 1,2,3 starred restaurants over the years….in many countries in the world…we ate in Le Gavroche….on our bucket list at the time and it was really no better than a basic bistrot the lighting was very dark, the food average and our server had a French accent so thick that it would ( we speak French) barely be understood anywhere outside Paris….a shame as I have the greatest respect for Michel as a chef…..

Watched a few of your podcasts. Enjoyed the format. Can you put time stamps on them?

excellent Thank you 👍

The Lars Van Trier of food! Interesting interview, thanks! x

Loving these Yeh can’t wait for mark Sargent one

Great pod guys

Anyone would work 80 hours in their own business, and it will make you wealthy. It's a bit different when 80 hours doesn't cover your rent. 😂 Slave dynamics lol.

no timestamps, who gives a fuck

Brilliant interview. Congrats.x

Great episode!!

You want great food and diversity of cuisine? Try Melbourne in Australia!

i ate there......singularily the worst meal EVER in a michelin starred restaurant,coupled with the worst service.....glad theyve gone

People seem so jealouse on Here

Absolutely loved this

There are very few things better than proper ham, the kind that crumbles. I think traditional baguette butter ham, maybe some Dijon and choucroute

Is it true he stole the tips

That cheesy soufflé sounds absolutely rank to be fair

Why let dicks bully you just so you can work 100 hours a week for min wags

Never been, but have dined in top quality restaurant's, and it's all over rated as to the price, just hype..

The restaurant Michel Jr inherited was truly awful. Michel wasn’t a very good cook & isn’t too bright. My wife & I dined there over 10 years ago and the service & food was awful. I complained about it. The place closed as it was dreadful. No other excuse! In addition his staff were kept on minimum wages & Michel Jr kept their tips! If his daughter is a chef, why hasn’t she taken it over? Doesn’t make sense.

This assho.. refused to allow his staff to keep their tips, he was and is a vile employee!!

Great listen, thanks. Totally agree regarding the Sauce Bernaise, having all the reduction elements left in. Have made hundred of litres in my career, mostly passed through a chinoise. However, when ive made for myself, family, friends Always left the reduction ingredients in, give it such depth of texture and flavours......Thanks all for the interview 🥖🍽🍴🔪😊

Put hi,M back on the boat

Never trust a frog

He keeps the tips

First time watching for me and I cannot think of a better guest to start with. Very enjoyable conversation and I especially enjoyed the obvious culinary knowledge of the interviewers. The format was also excellent.

Who cares eat it shxt it live Repeat

A true gentleman, his response about the young people was spot on this absolutely terrible idea that people should be slaves to their employers is such a sick and twisted view of life, populated by those that benefit from this exploitation.

He is notorious for stealing staff tips and pretending it was a misunderstanding ,being millionaire not enough ,complined staff wouldnt work 100 hours a week with no overtime

I’ve always admired the way Michel shows his love of eating food. It’s not all for show and accolades it’s for the pure excitement of eating something amazing.

I went to Le Gavroche in 1967, soon after it opened, early in the evening. I was seized upon by M. Roux, who was working on the principle of catch'em young, which worked. Fortunately, I had the presence of mind to ask "What would you like me to eat?", the result was astounding. I looked at the wine list, mostly beyond my youthful purse, and settled on a half bottle of champagne from as close to my birth year as possible. Some things one never forgets.

le gavroche was over rated sorry

Eh, 65 hours A week for 5.50 an hour makes me feel less shite about not getting into Gavroche as A teenager