Alain Roux

Chef Alain Roux's culinary philosophy is deeply rooted in the ethos of treating cooking not merely as a profession, but as a profound 'way of life' and a family legacy. He emphasizes that the ultimate goal is not to cook for accolades like Michelin stars, nor even for personal gratification, but 'only to please our guests,' making every dining experience feel like a welcoming visit to his own home. This guest-centric approach is paramount, driving a relentless pursuit of excellence where 'extreme consistency is the minimum' and the aim is always to 'do even better than yesterday,' never settling for 'close is not good enough.' Ingredient sourcing reflects a deep appreciation for quality and heritage. Roux draws inspiration from his childhood, recalling his grandmother's garden bursting with fresh produce, herbs, chickens, and rabbits, fostering an early connection to ingredients. At The Waterside Inn, this translates into 'sourcing the best possible ingredients and making the most out of them by delivering clear, deep natural flavours,' with a stated future focus on 'increasing the kitchen’s use of local ingredients and reducing waste.' His overarching vision is one of 'constant, quiet evolution,' ensuring the Waterside Inn remains true to its 'roots and simple, founding principles' while subtly adapting. He believes that 'food is life and life is food,' striving to offer 'pleasure, happiness, quality and simplicity' in an atmosphere of relaxed enjoyment. This philosophy extends to the continuation of the Roux family's educational legacy, aiming to embed and elevate the family's contribution to gastronomy through initiatives like the Michel Roux Library and the Alain Roux Culinary School, ensuring the standards and passion for food endure for future generations. Alain Roux's technical mastery is founded on the 'basics or fundamentals of classical French cooking,' honed through years of rigorous training, including a foundational apprenticeship in pastry, which instilled a crucial discipline for precision where 'a gram is a gram.' This precision, combined with his father's unwavering mantra, 'You must taste, season, and taste again when cooking,' defines his technical style. The kitchen operates with an in-house philosophy, performing its own butchery, fish filleting, and bread-making, ensuring absolute control over quality and preparation. A dedicated and sizable pastry section, producing as many as 12 different petits fours, underscores the restaurant’s commitment to comprehensive, from-scratch excellence. His approach to flavor and plating respects tradition while embracing measured modernism. The Michelin Guide inspectors laud his 'impeccable sauces' for their 'intensity and depth of flavour, while retaining immaculate balance.' While the à la carte menu evolves seasonally, blending classics with 'new, more adventurous creations,' there is a clear focus on adapting dishes to extract 'clear, deep natural flavours.' When opportunities arise to cook abroad, Roux embraces 'new expression for our dishes and menus, taking inspiration from the culture, with new flavours and ingredients to explore,' such as drawing from the local seafood, spices, and tropical fruits of Langkawi. Among his most legendary signature dishes, consistently on the menu for decades and chosen by Alain Roux as his 'dream Waterside Inn meal,' are: * **Tronçonnettes de homard poêlées minute au porto blanc:** Pan-fried lobster medallions and ginger-flavoured vegetable julienne with a white port sauce, a dish created by his father that has been a menu star ever since. * **Filets tendres de lapereau grillés sur un fondant de céleri-rave, sauce à l’armagnac et aux marrons glacés:** Grilled tender rabbit fillets, served on a celeriac fondant, with glazed chestnuts and Armagnac sauce, a dish echoing his familial roots and a long-standing classic. * **Soufflé chaud aux framboises:** Warm raspberry soufflé, a timeless dessert that Chef Michel Roux often prepared for the Rothschild family.

Career

• Apprenticeship Pastry Chef at Pâtisserie Millet, Paris
• Trainee Chef at Restaurant Pic, France
• Trainee Chef at Le Domaine d'Orvault, France
• Trainee Chef at La Bonne Etape, France
• Trainee Chef at Château de Montreuil, France
• Trainee Chef at La Côte Saint-Jacques, France
• Chef (Military Service) at Élysée Palace, France
• Demi-Chef de Partie at The Waterside Inn, Bray, Berkshire
• Sous Chef at The Waterside Inn, Bray, Berkshire
• Chef-Patron at The Waterside Inn, Bray, Berkshire
• Culinary Leader at Le Normandie (Mandarin Oriental), Bangkok, Thailand

Mentored by Michel Roux.