Michel Roux has a deep respect for the classical foundations of French cooking, and took over the reins at Le Gavroche in 1993. Michel’s BBC series, Michel Roux’s Service, saw him on a mission to train eight young people who hadn't considered food and drink service as a career, to become front-of-house superstars.

Q. You were trained by a master patissier in Paris – Hellegouarche – and expert charcutiers in France. How did this change the way  you cooked?
He was my first boss, so he shaped my work ethic. He taught me to lead by example.  

Q. How do you maintain the  quality required to keep your Michelin Stars?
Michelin stars are all about consistent excellence; never letting any element of the business slip. You need to be dedicated and never let anything get in the way of your quest for perfection.

Q. What is the secret of Le Gavroche’s success?
We never stray too far from our roots of classic French cuisine.  

Q. In your BBC series Michel Roux’s Service, you trained eight young people, none of whom have previously considered restaurant service as a career. What qualities were you looking for in your young trainees?
I look for hard-working individuals, who are not afraid to  put a shift in and youngsters that  have the ability to learn; those who absorb what’s going on around them are a joy. It’s a tough business, so they’ve also got to be determined to succeed and take pride in giving their customers enjoyment.  

Q. Tell us some of your favourite places to eat in London.
Zuma – delicious and authentic and one of my favourite Japanese restaurants, C&R Cafe Restaurant in Soho – generous portions and authentic tastes is a winning combination in my opinion,  and the customers agree. This restaurant is always packed.
Tsunami in Clapham is my local favourite. It serves great sushi and authentic Japanese dishes, but not at the Mayfair prices we so often associate with good Japanese food. Also, Trinity restaurant in Clapham, run by Adam Byatt, serves great food at a very affordable price. My wife often goes there for a lunch with the girls!

Q. What’s your guilty food pleasure?
Amedei chocolate is out of this world and I always really enjoy a glass of Gosset Champagne.

Q. You’ve run numerous marathon races. How do you fit the training around your other responsibilities?
I always go for afternoon runs once I’ve completed service. It’s a great way to get away from it all and reflect.  

Q. What’s the hardest lesson you’ve ever learned?
Never become complacent. Complacency leads to inconsistency.

Q. Any advice for aspiring chefs?
Never give up and read your classics!
 

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