Roux at the Landau
A few years ago, I interviewed chef Albert Roux when he opened his first American restaurant outside Houston. He talked excitedly about the advantages of cooking in America, with our bounty of produce, seafood and meat.
In the 1960s, he and his brother Michel revolutionized English cooking when they opened Le Gavroche, the first world class French restaurant in London. Since then, he, his brother and son have opened a score of restaurants. One of the most recent is Roux at the Landau (1C Portland Place, W1B 1JA, 020-7965-0165) in the Langham Hotel in London’s West End.
Working under Michel Roux (Albert Roux’s son), Chris King, the young chef who runs the kitchen, lived in the United States so, like chef Roux, he appreciates locally sourced products. His cooking draws inspiration from French cooking (of course!), as well as from English, Spanish and Mediterranean cuisines.
