Michel Roux will open Chez Roux, a new restaurant in Palm Court at The Langham, London in May 2024.

The restaurant is inspired by Roux’s childhood memories: life in rural Kent in the 1960s, being raised at the Fairlawne estate where his father Albert Roux OBE worked as a private chef for the Cazalet family and the first menus from Le Gavroche in 1967.

Chez Roux will present a unique opportunity to experience Michel Roux’s cooking in London, with menus that showcase historical British classics and traditional French cooking methods, presented in contemporary, refined dishes.

To begin, guests will be able to sample Roux’s take on Welsh Rarebit, rich with stout and Montgomery cheddar and piquant with mustard, Worcestershire sauce and pickled walnut. Main courses will include Lamb Chops Reform, inspired by Alexis Soyer’s classic 1830s recipe, and here consisting of herb-crusted lamb, faggot and Reform sauce. There will also be Grilled lobster with garlic butter, fries and béarnaise, one of Chef Michel’s all-time favourite dishes, and something he remembers enjoying at Le Gavroche as a child.

The menu will be complemented by a selection of premium wines and Champagnes, as well as an exclusive collection of hand-crafted cocktails reflective of the era, including the Queen’s Dubonnet and the Madeira Cobbler. Open for dinner only, the restaurant will be located in The Langham’s elegant central dining room, Palm Court, where the ambience and service will complete the dining experience and bring Chez Roux to life.

“I have such fond memories of growing up at Fairlawne, where my father spent seven years cooking for the Cazalet family,” says Roux. “From relaxed lunches to extravagant dinner parties, it’s safe to say everyone ate very well! Dad had to learn the great British classics but used all his French technique and skills to cook for the family and esteemed guests. When my parents had to cook dinner parties, the wife of the head butler, Mrs Bradbrook, would babysit, introducing me to the wonders of great British desserts such as crumble and custard, and steamed puddings.”

He adds: “The menu at Chez Roux is inspired by these early memories. Many of the recipes that were popular during the 60s have been consigned to history, yet there is so much to love about the dishes I remember from this time – British classics combined with traditional French techniques. So, with a touch of nostalgia and much excitement, I can’t wait for guests to try the menus at Chez Roux at The Langham.”

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