Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What contribution to haute cuisine did the roux brothers have?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What contribution to haute cuisine did the roux brothers have?),it will help you,my kids.
Answer:
To describe Albert and Michel Roux's contribution to haute cuisine as negligible and themselves as mere 'contemporary cookbook authors' is as cruel as it is utterly absurd.
Having already served in the British Embassy (Albert -- the younger brother Michel joined him there as patissier) and as private chef to the gastronomically renowned household of Cécile de Rothschild (Michel), the two brothers eventually moved to London (Albert first, Michel followed shortly afterwards) where they opened Le Gavroche in 1967. The courage to do so, bringing top-flight french cuisine to late 60s London can never be overestimated.
Both having garnered their Michelin stars, severally -- Albert's in 1982, Michel's 3 for 'The Waterside Inn' at Bray in 1985), they proceeded to create and run kitchens which, over time, have seen a cavalcade of the world's finest chefs in their younger years pass through on their way to their own excellence and acclaim: e.g. Pierre Koffmann and Marco Pierre White, to name but two. To formalise their dedication to stimulating and supporting young talented chefs, the Roux Brothers' Culinary Scholarship for young British trained chefs has allowed young chefs to enjoy material support at a time when they are at their most vulnerable, economically speaking, and pursue their training with a little less worry.
In the midst of developing Le Gavroche, in 1976, Michel returned to his roots both as a Frenchman and a Chef Patissier, by entering for, and winning the most coveted French honour in patisserie of all: "Meilleur Ouvrier de France" -- Best Craftsman in France. (He has often said that, 3 Michelin stars notwithstanding, this was and is to him the one most dearly prized above all.)
Between them, Albert and Michel have probably trained in excess of 1000 young chefs in the course of their careers. Though formally retired, neither can quite help themselves doing it even now. Albert's son Michel (Jr) now holds his own ramp of Michelin stars at Le Gavroche, where his father's and uncle's careers once took off and captured those stars before him.
Some mere 'contermporary cookbook authors' indeed..!
Hope this helps.
Ps. Just a footnote:
Escoffier did *not* first codify the sauces: Carême (1783-1833) had done that long before him, building on the work of Laguipierre and, ultimately, La Varenne earlier still. His time-honoured soubriquet 'Dieu' Carême is not bestowed without reason. Escoffier codified **the kitchen process**, from the recipe to the pass, and formulated for the first time the arrangement of staff into the brigade, and the kitchen into stations, with an almost military precision and hierarchy. A passion for order and process that, inevitably, also became reflected in the very nature of his cuisine -- not always to its ultimate artistic advantage.
It may possilbly be the method of thickening sauces, soups, and gravies.
"First you make a roux."
Roux brothers? I think someone is pulling your leg.
Haute cuisine was the product of French chefs of the 19th century, especially Escoffier, whose primary contribution was to codify the "five noble sauces" (bechamel, bernaise, etc.) and to insist that cuisine was a fine art. Roux is the base of many of those sauces.
The Roux brothers are contemporary cookbook authors. I doubt they've done anything to contribute to haut cuisine; for one thing their books are not all devoted to that style of cooking, but finally that style was set and unchangeable long before Julia Child made it accessible for all home cooks.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What contribution to haute cuisine did the roux brothers have?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What contribution to haute cuisine did the roux brothers have?),it will help you,my kids.
Answer:
To describe Albert and Michel Roux's contribution to haute cuisine as negligible and themselves as mere 'contemporary cookbook authors' is as cruel as it is utterly absurd.
Having already served in the British Embassy (Albert -- the younger brother Michel joined him there as patissier) and as private chef to the gastronomically renowned household of Cécile de Rothschild (Michel), the two brothers eventually moved to London (Albert first, Michel followed shortly afterwards) where they opened Le Gavroche in 1967. The courage to do so, bringing top-flight french cuisine to late 60s London can never be overestimated.
Both having garnered their Michelin stars, severally -- Albert's in 1982, Michel's 3 for 'The Waterside Inn' at Bray in 1985), they proceeded to create and run kitchens which, over time, have seen a cavalcade of the world's finest chefs in their younger years pass through on their way to their own excellence and acclaim: e.g. Pierre Koffmann and Marco Pierre White, to name but two. To formalise their dedication to stimulating and supporting young talented chefs, the Roux Brothers' Culinary Scholarship for young British trained chefs has allowed young chefs to enjoy material support at a time when they are at their most vulnerable, economically speaking, and pursue their training with a little less worry.
In the midst of developing Le Gavroche, in 1976, Michel returned to his roots both as a Frenchman and a Chef Patissier, by entering for, and winning the most coveted French honour in patisserie of all: "Meilleur Ouvrier de France" -- Best Craftsman in France. (He has often said that, 3 Michelin stars notwithstanding, this was and is to him the one most dearly prized above all.)
Between them, Albert and Michel have probably trained in excess of 1000 young chefs in the course of their careers. Though formally retired, neither can quite help themselves doing it even now. Albert's son Michel (Jr) now holds his own ramp of Michelin stars at Le Gavroche, where his father's and uncle's careers once took off and captured those stars before him.
Some mere 'contermporary cookbook authors' indeed..!
Hope this helps.
Ps. Just a footnote:
Escoffier did *not* first codify the sauces: Carême (1783-1833) had done that long before him, building on the work of Laguipierre and, ultimately, La Varenne earlier still. His time-honoured soubriquet 'Dieu' Carême is not bestowed without reason. Escoffier codified **the kitchen process**, from the recipe to the pass, and formulated for the first time the arrangement of staff into the brigade, and the kitchen into stations, with an almost military precision and hierarchy. A passion for order and process that, inevitably, also became reflected in the very nature of his cuisine -- not always to its ultimate artistic advantage.
It may possilbly be the method of thickening sauces, soups, and gravies.
"First you make a roux."
Roux brothers? I think someone is pulling your leg.
Haute cuisine was the product of French chefs of the 19th century, especially Escoffier, whose primary contribution was to codify the "five noble sauces" (bechamel, bernaise, etc.) and to insist that cuisine was a fine art. Roux is the base of many of those sauces.
The Roux brothers are contemporary cookbook authors. I doubt they've done anything to contribute to haut cuisine; for one thing their books are not all devoted to that style of cooking, but finally that style was set and unchangeable long before Julia Child made it accessible for all home cooks.
correctness,It's Non-profit and only for informational purposes.
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