Michel Roux Jr. was born into a family of chefs, and began cooking at a young age. In 1991, he took over from his father Albert and uncle Michel Roux Sr as chef-patron of two Michelin-starred restaurant Le Gavroche, renowned for its classic French cooking. Michel released Le Gavroche cookbook in 2001 and has since written several more books. He has also become well-known for his countless TV appearances on BBC’s MasterChef, Food & Drink, and Saturday Kitchen.

Michel Roux Jr. was born into a family of chefs, and began cooking at a young age. In 1991, he took over from his father Albert and uncle Michel Roux Sr as chef-patron of two Michelin-starred restaurant Le Gavroche, renowned for its classic French cooking. Michel released Le Gavroche cookbook in 2001 and has since written several more books. He has also become well-known for his countless TV appearances on BBC’s MasterChef, Food &amp; Drink, and Saturday Kitchen.

<span data-sheets-userformat='{"2":48003,"3":{"1":0},"4":{"1":2,"2":15134719},"10":0,"11":4,"12":0,"14":{"1":2,"2":0},"15":"Work Sans","16":10,"18":1}' data-sheets-value='{"1":2,"2":"A collaboration between Michel and his daughter Emily, this menu is a reflection of a Roux family Christmas. It features velvety parfait, and a golden Champagne and saffron soup. Next, handmade beef wellington features grass-fed fillet and mushroom duxelles in all-butter puff pastry — slice at the table for extra drama! Decadent brioche bread and butter pudding is served with spiced poached pears. \n"}' data-mce-fragment="1">This celebratory menu is a reflection of a Roux family Christmas banquet. It begins with classic warmed sourdough and butter and to follow, velvety chicken liver parfait. Next, scallop in golden Champagne and saffron soup, and for the main event, handmade beef wellington prepared with grass-fed fillet and mushroom duxelles in all-butter puff pastry — slice at the table for extra drama and serve alongside a feast of celeriac &amp; potato dauphinoise, heritage carrots roasted in brown butter and glossy red wine jus. Decadent brioche bread and butter pudding is served with spiced poached pear for dessert and to finish, passionfruit pâte des fruits petit fours.

Beef Wellington Banquet

Slow-Braised Venison

Begin with house-made sourdough and butter, alongside Loire Valley Crottin goat’s cheese drizzled with honey, served with pickled red onion and roast sherry vinegar beetroot. Next, a French country classic: Provence-style daube of pork cheeks, slow-braised in veal stock until tender, with smoky lardons, chestnut mushrooms, tomatoes, and a splash of white wine. It’s served on a bed of buttery mashed potatoes. To finish, Michel’s take on sticky toffee pudding – topped with a tarte Tatin–style apple half – and served with tangy Chantilly cream. “It’s just so, so yummy,” says Michel.

Michel’s French Feast

This celebratory menu for four is a reflection of a Roux family Christmas banquet. It begins with classic warmed sourdough and butter and to follow, velvety chicken liver parfait. Next, scallop in golden Champagne and saffron soup, and for the main event, handmade beef wellington prepared with grass-fed fillet and mushroom duxelles in all-butter puff pastry — slice at the table for extra drama and serve alongside a feast of celeriac &amp; potato dauphinoise, heritage carrots roasted in brown butter and glossy red wine jus. Decadent brioche bread and butter pudding is served with spiced poached pear for dessert and to finish, passionfruit pâte des fruits petit fours.

Beef Wellington Family Banquet

Michel Roux's feast of French flavours starts with lighter-than-air cheese gougères: Comté &amp; Gruyère-filled choux puffs, balanced with a green leaf salad in mustardy Roux house vinaigrette. To follow, coq au vin, a hearty Burgundian favourite. Corn-fed chicken legs are marinated in red wine, then slowly braised with baby onions and lardons, accompanied by indulgent, buttery mashed potatoes to soak up all the rich sauce.

Autumn Coq Au Vin

A warming seasonal hamper of Michel’s French favourites, perfect for fireside grazing or gifting to francophile friends. Savoury bites include Comté gougères, pork &amp; duck rillettes for spreading on warm sourdough, and Gruyère &amp; caramelised onion pastry puffs. For sweet, enjoy silky coffee cream pots, sugary heart-shaped palmier biscuits, and passion fruit jellies to finish.

French Weekend Hamper

Impress guests with Michel Roux's French country cooking for four. Begin with Comté and Gruyère gougères, then move on to a classic boeuf bourguignon: beef cheeks slow-braised for six hours with onions, red wine, stock and herbs, finished with fried lardons, pearl onions, carrots and chestnut mushrooms. “It’s the perfect comfort food,” says Michel. Serve alongside a generous helping of pommes mousseline. With all the hard work already done, all that’s left is to enjoy the evening.

Boeuf Bourguignon for Four

Michel Roux Jr.

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Beef Wellington Banquet Feast michel-roux-jr 

A six course feast for two with luxurious Champagne and scallop soup, beef fillet wellington, and brioche pudding with mulled wine-poached pears.

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Slow-Braised Venison Feast michel-roux-jr 

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Michel’s French Feast Feast michel-roux-jr 

A French autumn feast featuring goat’s cheese with honey, slow-braised pork cheeks, pommes mousseline, and sticky toffee apple pudding.

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Beef Wellington Family Banquet Feast michel-roux-jr 

Inspired by a Roux family Christmas, this six course celebration for four is centred around classic beef wellington and indulgent brioche pudding.

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Classic French flavours: Comté & Gruyère gougères followed by four corn-fed chicken legs braised in red wine with smoked lardons and mashed potatoes.

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French Weekend Hamper Feast michel-roux-jr 

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Boeuf Bourguignon for Four Feast michel-roux-jr 

Classic French cooking for four featuring Comté & Gruyère gougères, followed by a six-hour boeuf bourguignon with pommes mousseline.

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