All posts tagged: Michel Roux Jr

Braised beef cheeks with pear and bitter chocolate sauce

I know you’re probably thinking, what the hell? It does sound bizarre! But Tim saw Michel Roux Jr. cooking this up on a TV programme the other day and really fancied giving it a go. I’m all for unusual food and trying out new things, so we bought all the ingredients and cooked it over the Easter weekend! Ingredients For the white bean purée 85g/3oz dried white beans 2 bay leaves sprig of rosemary sea salt small knob of butter 200ml/7fl oz double cream, heated to a boil For the beef cheeks 2 pears 2 tbsp lemon juice 2 beef cheeks, trimmed and cut into 4 equal-sized pieces sea salt oil, for frying 1 onion, sliced 1 garlic clove, sliced 125ml/4fl oz port 1 orange, juice and zest 1 litre/2 pints beef stock 1 tbsp cracked black pepper 16 button onions, peeled 50g/1¾oz butter 60g/2¼oz chocolate, 70% cocoa solids, broken into squares Method For the purée, soak the beans in water overnight then drain well. Place the beans in a pan of fresh water and …

Brunch at Roux at The Landau

Tim and I have both been fans of the Roux family for a long time, having visited some of their restaurants (you can read my review of The Waterside here), and their cookbooks take up a substantial part of our bookcase! So when we were invited to brunch at Roux at The Landau, we knew it would be special! Roux at The Landau combines the talents of Albert and Michel Roux Jr, and Head Chef Oliver Boon. Situated inside The Langham, London, Roux at The Landau is a stunning circular shape, with large windows on one side bringing lots of light into the restaurant, which is where we were seated. We were greeted to the sound of a guitar player, playing gentle modern songs, which gave it a lovely ambience. As you can imagine, the service was impeccable, and within minutes we were served a glass of N.V Lenoble Brut, Cuvée Roux champagne each. To start with, Tim ordered the Brandy Scented Lobster Bisque and I chose the Wild Game Terrine, Chestnut, Pear, Rosemary Brioche and Foie …

Growing Underground – An Underground Farm in Clapham!

I don’t normally write about a product or place unless I’ve had the chance to review or visit it, but in this case, I had to make an exception. This week, I learned about Growing Underground, London’s first underground farm (in disused WWII bomb shelters beneath the Northern Line at Clapham). That’s a pretty exciting concept for me! Growing Underground (why hasn’t this name been thought of before?!) is the brainchild of Richard Ballard and Steven Dring, along with Michelin-starred chef (and one of my favourites!), Michel Roux Jr, and it will start trading in mid-July 2015, after 18 months of research and development (and more than £750,000 of investment). The tunnels were used during World War II as a bomb shelter for London residents, designed to accommodate 8,000 Londoners.   The first phase of the farm, which includes a sophisticated lighting and irrigation system, is in the final stages of preparation for commercial supply.  Phase one crops include pea shoots, several varieties of radish, mustard, coriander, Red Amaranth, celery, parsley and rocket. The crops …