Legendary chef Michel Roux dies aged 79
Sad news today as beloved chef Michel Roux OBE has died
Renowned chef and restaurateur Michel Roux has sadly died, aged 79.
He passed away peacefully in his sleep last night surrounded by family, at his home in Bray, Berkshire, following a long battle with idiopathic pulmonary fibrosis.
A statement on behalf of the family says, “It is with deep sadness that the Roux family announces the passing of our beloved grandfather, father, brother and uncle, Michel Roux OBE. The family would like to thank everyone for their support during his illness. While most of you will share our great sense of loss, we request privacy for the family at this difficult time.
“We are grateful to have shared our lives with this extraordinary man and we’re so proud of all he’s achieved. A humble genius, legendary chef, popular author and charismatic teacher, Michel leaves the world reeling in his wake. For many, he was a father figure inspiring all with his insatiable appetite for life and his irresistible enthusiasm. But above all, we will miss his mischievous sense of fun, his huge, bottomless heart and generosity and kindness that knew no bounds. Michel’s star will shine forever lighting the way for a generation of chefs to follow.”
Michel Roux and his brother Albert opened the legendary Le Gavroche restaurant in London’s Lower Sloane Street in 1967.
In 1982, it became the UK’s first three Michelin-starred restaurant.
But the pair didn’t stop there. In 1972, Michel and Albert bought the Waterside Inn in Bray, Berkshire, which was awarded three Michelin stars in 1985, and has kept them ever since. A huge feat, and the only restaurant in the country to have retained the honour.
In 1986, Albert took over Le Gavroche, and Michel went to head up the Waterside Inn.
The Waterside Inn was handed over to Michel’s son Alain, in 2002. Even though Michel wasn’t in the kitchen at the Waterside after ‘retiring’ in 2002, he still kept an eye on things.
Alain told me last year, “He is still being a teacher, giving advice and tasting dishes. It’s very valuable. Every dish is approved or at least tasted, and feedback is given. I don’t always listen, but it’s very important to get that feedback from someone who has that knowledge and a good palate as well.”
There will be a private family funeral followed by a larked celebration of life event later in the year.