Chef’s golden rules
In 1976, chef Michel Roux was awarded the title ‘Un des Meilleurs Ouvriers de France’ by the Confederation Nationale de la Patisserie-Confiserie-Glacerie.
In 1976, chef Michel Roux was awarded the title ‘Un des Meilleurs Ouvriers de France’ by the Confederation Nationale de la Patisserie-Confiserie-Glacerie.
Roughly translated this means he is among the finest patisserie craftsmen in France.
Flicking through the Roux Brothers’ book Patisserie – an Affair of the Heart, I am struck by the simplicity of Roux’s instruction and his three golden rules which I always follow:
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