Last July Andrew Jones became the envy of many a previous Roux Scholar when, as the current holder of the title, he set off to do a three-month stage in France. Why? Because the kitchen that the Claridge's sous chef was headed for was that of renowned French chef, Michel Bras.
Bras is one of the most highly regarded chefs in Europe, famous for his use of wild herbs and local produce. His subliminal influence can be seen in the work of rising Spanish star Andoni Luis Adúriz (Caterer, 25 November, page 24) and our own Tom Aikens, in the fresh, clean and intense flavours that inform their cooking. Ask pretty much any of our leading chefs and they will talk about Bras with the greatest respect - awe, even. That's some achievement.
|Gargouillou, Michel Bras's signature warm salad of young late-summer seasonal vegetables, includes mung bean sprouts, courgettes, basil, haricot beans, peas, fennel, carrots, cauliflower, flat-leafed parsley, beetroot, cucumber, cabbage and spring onions|
|Andrew Jones and Michel Roux relax in the lounge at Bras overlooking the Aubrac plateau|
|Chef-patron Michel Bras|