Albert Roux, major influence on UK dining habits, dies at 85
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FILE - In this May 16, 1997 file photo, Albert Roux poses for a photo. Roux, the French-born chef and restaurateur who along with his late brother Michel had a profound influence on British dining habits, has died. He was 85, it was reported on Wednesday, Jan. 6, 2021. The brothers are widely credited with revolutionizing Britains staid and old-fashioned culinary scene, notably with their opening of Le Gavroche in London in 1967, a restaurant that was frequented by a loyal clientele that included many of the icons of the Swinging Sixties in London. (PA via AP, File)
LONDON (AP) Albert Roux, the French-born chef and restaurateur who along with his late brother Michel had a profound influence on British dining habits, has died at 85.
Roux died Monday after being unwell for a while, his family said in a statement Wednesday. The family did not reveal the location or cause of death.
In 1982, the brothers restaurant in London, Le Gavroche, became the first British restaurant to be awarded three Michelin stars, testament to its pioneering role in turning the capital s culinary scene from one devoid of innovation into one of the world s most intriguing gastronomic melting pots.
From Le Gavroche s launch, a loyal clientele that included many of the icons of the swinging 60s frequented the restaurant. The brothers took turns in the kitchen and dining room, seeking “to achieve a global reputation for service and the quality of their cuisine.”
Britain’s chefs pay tribute as French maestro Albert Roux, dies age 85
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06/01/2021 - 18:46 Albert (R), and brother Michel Roux, transformed Britain s food and restaurant scene LEON NEAL AFP/File 3 min Chefs in Britain are mourning the death of the French chef Albert Roux, who with his brother, Michel, inspired a revolution in Britain’s restaurant and food world. Advertising Read more
A short statement from his family issued on Wednesday said that Roux had died on 4 January after being unwell for some time.
Albert Roux arrived in the UK in the mid-1950s and more than 60 years later he is credited with inspiring and nurturing a generation of chefs in Britain who went on to set up leading restaurants themselves.