The Roux Scholarship - meet the judges

For the first time ever, Britain's toughest cheffing competition is televised. But what to do the judges like to eat on their day off?

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The Roux Scholarship - meet the judges
Written By
Claire Webb

ALBERT ROUX (founded La Gavroche) and MICHEL ROUX SENIOR (founded La Gavroche and The Waterside Inn, Bray)

Albert Roux and Michel Roux Snr

Albert: How do you like your eggs?

Soft and scrambled with smoked salmon as they blend perfectly together.

Tell us about your favourite TV dinner

Beef skirt and chips. It’s a cut of beef we don’t often use in Britain, which is a shame as it has so much taste. I’d have it either pan fried or grilled, and I prefer chunky chips.

Michel: How do you like your eggs?

I love eggs. I’ve written a whole book about them. I can easily eat two, three, four eggs a day. One of the best ways is scrambled, without a doubt - at night I dream about scrambled eggs.

Tell us about your favourite TV dinner

A simple dish like roast chicken that’s cooked in 45 minutes to an hour. You can eat it plain with just a little roasting juice – no need for butter or a sauce. You can even eat it with your fingers! And at least it’s healthy; not something from a packet with additives, colourings, salt and sugar. I detest processed food and junk food. 


ALAIN ROUX (The Waterside Inn, Bray) and MICHEL ROUX JNR (La Gavroche, Mayfair)

Alain Roux and Michel Roux Jnr

Alain: How do you like your eggs?

Either scrambled or as an omelette. In summer I add some fresh herbs from the garden, such as chives or flat-leaf parsley, to my omelette. In winter, if I’ve a black truffle in my fridge, I add a few shavings of that – that’s my absolute favourite.

Tell us about your favourite TV dinner

I would be naughty and buy some of those Chinese dim sum selections from Marks & Spencer. I probably shouldn’t admit that!

Michel: How do you like your eggs?

Scrambled the French way. Put the egg in the pan whole and use a wooden spoon or a spatula – never a whisk! Then I’m generous with butter and finish off with a spoonful of creme fraiche, salt and pepper. It has to be runny and lumpy.

Tell us about your favourite TV dinner

I deplore TV dinners, but if I were to make an exception, it would be a sandwich with crusty sourdough bread, ham, cheese and pickle.


JAMES MARTIN (The Leeds Kitchen)

James Martin

How do you like your eggs?

Double-fried: fried on one side then flipped over, just as my mother used to when I was young and there was no time for dainty poached eggs.

Tell us about your favourite TV dinner Pizza.

I’ve got a wood-fired pizza oven but it takes eight hours to fire up, so I’d stop by Pizza Express for an American Hot Romana with extra mozzarella and pepperoni.


BRIAN TURNER (Turner's, Butlin's, Bognor Regis)

Brian Turner

How do you like your eggs?

Fried, as long as they’re served with sausage, bacon and a toasted cheese sandwich. It’s a childhood thing: my father had a transport cafe and was the world expert on cooked breakfast.

Tell us about your favourite TV dinner

If I were back home in Yorkshire, I would have fish and chips. But you can’t get good fish and chips in the south of England so I would probably have Wensleydale on toast with a little piccalilli. Wensleydale colours and softens but doesn’t drip like cheddar.


GARY RHODES (W1 and Twenty-Four, London)

Gary Rhodes

How do you like your eggs?

If I can have a poached egg with natural smoked haddock quickly steamed with a knob of butter, then I’m in heaven.

Tell us about your favourite TV dinner

I don't know if I want to give that away in front of all the other chefs! It’s a ham and cheese sandwich – I always use Lancashire cheese and at this time of year I’ll add some lovely little sliced cherry tomatoes as well. Then I cut the sandwich into fingers and dunk them in a bowl of Heinz tomato soup, which I adore. There are only two tinned items I always have in my store-cupboard: Heinz baked beans and Heinz tomato soup.


scrambled eggs

Perfect Scrambled Eggs a la Michel Roux Snr

Scrambled eggs should be cooked on a very low heat in a pan with a thick bottom or else the eggs will burn or cook unevenly. Stir them very gently and slowly with a wooden spatula, adding a knob of butter.

It takes time. You can’t cook scrambled eggs in a minute, as you can an omelette. You need to nurse your eggs, stirring them gently and slowly until they’re deliciously creamy.

I like to eat my scrambled eggs with something more delicate than smoked salmon : a spoon of sweet chives (gently cut, not chopped), asparagus tips or sprinkled with the white meat of fresh king crabs.

The Roux Scholarship is aired tonight at 8:00pm on Good Food 

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