Leading Scottish chefs paid tribute to Albert Roux, the culinary giant and restaurateur, who died at the age of 85.
The French-born founder of London’s Michelin-starred Le Gavroche restaurant died after a long illness on Jan. 4.
On Wednesday, his family announced the death, after which many prominent industry figures shared their condolences on social media.
The tributes to “the man who installed gastronomy in Britain.” were led by Gordon Ramsay, one of many stars such as Marcus Wareing and Marco Pierre White who studied under Roux.
The Scottish chef, who later became number two for Roux at the Diva Hotel, a ski resort in the French Alps, remained a close friend of the businessman’s, as the two had worked for the past decade in the same office.
“So sad to hear of the passing of this legend, the man who installed gastronomy in the UK, we shared the same office for the last decade and walking up these stairs today will be really hard, thank you Albert for everything you gave me, God bless you Chef.”So sad to hear about the passing of this legend, the man who installed gastronomy in the UK, we shared the same office for the last decade, and walking up these stairs today is going to be really hard, thank you Albert for everything you gave me, God bless you Chef.
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“One of the true culinary greats has left us…. Merci, chef. My thoughts are with the Roux family and the army of chefs you’ve influenced over the years…. You will be missed, but never forgotten…. RIP.”We have left one of the true culinary greats…. Merci, chef. My thoughts are with the Roux family and the army of chefs that you have influenced over the years…. You’re going to be missed, but never forgotten…. RIP.
TV chef James Martin added that Roux was “a true titan of the food scene” who “inspired and trained some of the best and biggest names in the industry.”
He said, “RIP and today I will open a bottle of the finest red and raise a glass…. in fact the bottle to you and your brother and say thank you for everything. My thoughts are with the entire Roux family and their friends.”
Roux was born in the Saone-et-Loire region of France on Oct. 8, 1935, and started training as a pastry chef at the age of 14 before taking on numerous kitchen jobs.
Roux worked as a sous chef at the British Embassy in Paris after his military service in Algeria, where he spent two years before moving to the United Kingdom.
Roux formed Le Gavroche with his younger brother, Michel, in 1967, followed in 1972 by The Waterside Inn in Bray.
Known for its classic French cuisine, Le Gavroche was Britain’s first restaurant to win one, then two and eventually three Michelin stars.
After a long struggle with idiopathic pulmonary fibrosis, Albert died nine months after the death of his brother at the age of 78.
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Roux was an enthusiastic fisherman outside the kitchen and enjoyed trips to the Scottish Highlands.
In an interview with GQ in 2011, he described his love of Scotland: “The Highlands and the Scottish islands are paradise for me. I can have entire days where I don’t catch anything, but I still enjoy every second.”
“I’m a nature lover, and fishing gives me access to some of the most beautiful and remote spots in the world.”
In a range of hotels around the country, including Crossbasket Castle, Cromlix Hotel, Inverlochy Castle, Greywalls, and Rocpool Reserve, the Rouxs continue to run a small group of Chez Roux restaurants.
“A family statement said, “The Roux family announced the sad passing, on January 4, 2021, of Albert Roux, OBE, KFO, who had been unwell for some time, at the age of 85.
“Albert is credited, along with his late brother Michel Roux, with starting the culinary revolution in London with the opening of Le Gavroche in 1967,” he said.
“The Roux family asked that their privacy be respected during this period.”
“A Guide Michelin spokesman added: “Albert Roux OBE was a father of the British restaurant industry along with his late brother Michel, and his legacy will live on through the many chefs who have passed through his kitchen.
“All of us at Guide Michelin extend our heartfelt condolences to the Roux family.”
The cooking competition initiated by Roux and his brother Michel, The Roux Scholarship, said they were “deeply saddened” by his passing.