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.

3rd February, 2007

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:

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader

Trial

€1

Unlimited Access for 1 Month

Get basic

*New subscribers only

You can cancel any time.

Annual

€200

€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.

Quarterly

€55

€42

90 Day Pass

You can cancel any time.

2 Yearly

€315

€248

Unlimited Access for 2 Years

You can cancel any time.

Team Pass

Get a Business Account for you and your team

Share this post

Related Stories

The year in review

Legacy Richie Oakley 1 year ago

Newsround: What Thursday’s papers say

Legacy Leanna Byrne 5 years ago

More cycle routes, expansion of Luas to Bray and new bus network proposed

Legacy Digital Desk 5 years ago