Le Gavroche, behind the scenes with Michel Roux Jr
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- Опубліковано 8 лют 2015
- Michel Roux Jr takes us behind the scenes of this legendary two Michelin-starred restaurant, talking to the General Manager Emmanuel Landré, Sommelier David Galetti and Chefs Rachel Humphrey & Monica Galetti.
Crazy to spot Chef Monica Galetti on the line!,
Lovely film and such a soothing personal touch by Michel Roux.
A lovely clip, the sommelier is so sweet, don't be shy if you don't have large budget, we can always find the right match and taste for everyone. Wonderful, thank you Le Gavroche, always so elegant and tasteful.
I'm glad he respects all the staff very nice to see
It seems that Michel Roux Jr. is a true leader in the utmost caliber. He relies on other's expertise to create an experience for everyone. This is the essence of collaboration.
Look how many top chefs have come out of just this one restaurant most would pay to work there you have the experience and to be able to put it on your resume it is what it is and I think that he is a very humble man
What an icon ..❤❤❤❤❤❤
great clip!!
In November 2016, the Guardian reported that whilst Roux's restaurant made over £250,000 in profit in 2015, he was paying some of his chefs less than the minimum wage. A chef showed the Guardian journalist Robert Booth evidence that chefs typically put in over 65 hours of labour per week, only earning about £5.50 per hour. Work days began at 7am ending at 11.30pm, with only one hour break between lunch and dinner times and sometimes as little as fifteen minutes for meal times.
yet there are still thousands of british young chefs battling each other for the spot in Le Gavroche's kitchen.
@@pandjiaryopoerwono3789 so that means you can underpay them? Fuck off.
Greed is an awful thing pure and simple.
Online reservations are a great way to get a table at Le Gavroche now.
Hi Chef Michel...
Please, upload more videos, more recipes... I'm a great admirer of your work...
Best Regards...
Raimundo - Brazil
Great clip
great team work..
I was a kitchen porter at this place .
You seem like you’d be a great Chef to cook for, for your patrons!🥂
03:01 Monica Galetti, judge on Masterchef The Professionals UK
Kind of a shame that the tacky "Chef's Library" not the kitchen is the heartbeat of the Restaurant.
A true British landmark and establishment. Be that with a French twist...... lol. :-)
I just watched the show "Inside Hestons world" (about the Fat duck temporarily moving to Australia) and there was a head waitresses who was heavily featured named "Ewa". And now when I watched this youtube clip, I think the girl, standing in the front row, below Michel to his right at 6:36 looks just like her. Does anyone know if its the same girl? I would guess that, just like chefs, also the front of house people move around between top restaurants to learn as much as possible.
Manuel got fed up with Chef Gareth Blackstock calling his waiters
The Morons, and quit and came to Le Gavroche, emotionally scarred for life but otherwise intact.
It all looks amazing but there was some dark secrets hiding in the restaurant. Paying staff as little as under £6 an hour even when working 16 hours a day, giving staff only an hours break in a 16 hour shift. Not giving the waiting staff their tips then changing to having a service charge included in the food and not allowing customers to give a tip to staff! For such a successful business these practices are very disgraceful.
They're really not that disgraceful. Lots of top restaurant don't pay their staff at all, people come to stage, it's not unheard for people to pay to work for free at some top restaurants. As far as breaks go an hour is pretty standard for a long shift, you'll take half an hour just before lunch service and another half just before dinner service, there's not really much time after that for breaks. It's not an office job, you can't just pop off whenever you want, there are always things to be done and to be honest if you ask these staff if they'd prefer longer breaks they for the most part would refuse, they'd rather just get the job done.
The reason why people are happy to work at places like La Gavroche for pennies compared to other places where they will get paid much more is it looks really fucking good on a resume, you work at La Gavroche for 6 months and you can work in any restaurant in the world, it's that simple, you can go anywhere, to any country, any town and find a job just like that.
As far as the whole tipping system goes, it's completely outdated, the internal politics related to wait staff being tipped causes so many headaches that there is very little point in keeping the system. The problem with it is that the waitstaff will normally pocket their tips, and sure that's the general idea behind it, that they're delivering good service and the customer wants to reward them, the issue is that customers don't generally see how many people have helped deliver good service to them, the only visible person is the waitstaff. At a place like Le Gravroche, there's the dishwasher that cleans all the plates and cutlery, 20 odd kitchen staff preparing meals, 2-3 bar staff preparing drinks and washing glasses, the host, the restaurant manager and the wait staff, and who gets the tip? One of them.
Service charge works better, they can distribute through pay cycles tips equally amongst all staff members.
I "trained" 5 years to become a civil engineer which forced me to take a student loan of about £26.000, and I am from Sweden so the education is even free so this was just for my upkeep (which also meant that I technically lived on an income way below whats considered to be "poor" for 5 years).
If you choose to become a Michelin-level chef, you basically get your education for free without having to take a loan and even get some pocket money to spend on yourself. Because thats how you must look at it. Your first years as a commie at kitchens on this level are education, an investment in yourself.
And noone is forcing you to choose the Michelin branch of cooking. You could start your career as a cook at some simple brasserie, pub or whatever and make "normal wage" right away.
Not really. In most top restaurants some chefs work for 0 pay. It's like an internship
Greed thats what it is.
I hope BBC cuts all ties with this greedy chef and his establishment.
He was quick enough to go paying staff money owed when the story broke.
I would love to one day eat at Le Gavroche but I doubt they would even let me in through the door =( And even if I can sneak past the bouncer, I would probably feel so uncomfortable from all the french waiters and people with canes, high hats and monocles that I would take my plate into the bathroom and finish it on the toilet seat.
+Martin I believe they have a special/business lunch for just that kind of thing.
You had me chortling all the way, except for the last bit of scatology, which had me wanting to throw up...
Michel Jr shapes up well in front of the camera. He's also easy on the ear, far more so than the infamous 'enfant terrible', best remembered for handing back his Michelin 3***, a shameless publicity stunt which he's been milking ever since...and then there's the other fellow, effing and blinding at the drop of a toque...who stretches his credulity as a "chef" to breaking point with his much hyped behavior on the US TV show where he is supposed to turn failing restaurants around over night. Most of theses eateries go belly up in any event...It's a no brainer: Le Gavroche and its chef get my vote...
dude looks like he hasnt in slept in 10 years
He did