Alain Roux has been involved in restaurants since he was a boy. In 1972 his father, Michel, together with his uncle Albert, opened the famous Waterside Inn in Bray, Berkshire, which became one of the UK’s most celebrated destinations for French food. Three decades later, Alain took over the establishment and it remains the only French restaurant outside France to have maintained three Michelin stars for nearly 40 years.
While Roux is known for his complex and inventive dishes such as pan-fried lobster medallions and ginger-flavoured vegetable julienne with a white port sauce, and black trumpet mushroom ravioli with a butternut squash coulis, sage pesto and toasted pine kernels, he is a fan of the classics as well. Roux is not afraid to admit that his favourite condiment is ketchup, and his most treasured recipes are the dishes he picked up from his grandmother.
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My favorite dish as a dessert is a floating island you can travel with time you can travel with people with flavors it’s a question of what you want to do with it could be anything endless that’s what may be is H the beauty of having a floating island so this dish is very
Important for me because it just reminds me of my childhood grandma she used to love to do it and course it was good and we had it on the LA C on the menu at Water side in for quite a few years and I still love to do it for myself at home
If I would say how to do a perfect floating island of course it’s the eggs you’ve got to use good eggs fresh eggs and you will have a nice yellowy orangey Custard with the Yorks and of course the milk you need a a good milk I would say a full cream
And that will give you a beautiful custard the custard for that dish is normally the sauce which is served with it now that sauce can be flavored with many different things it could be an alcohol it could be a different her but vanilla vanilla is certainly my favorite
And the story with vanilla in the family is that actually years ago my grandma you knew when she was preparing that dish because you could count the vanilla seeds more vanilla seeds more important the occasion and the people at the table were so the frating island is can be
Done two ways just one little portion per person or large at home I like to do it large and you just scoop and take what you want and we do fight a bit at the table when you poached your merang your floating island in milk it can’t boil
It should be just about simmering and you flip it over so on both sides I would say cooking time will be about 3 to 5 minutes depending on your size of your floating island the garnishes for the floating island I chose a pink Prine
You can chop them in two or more but I think in two is nice cuz you have a little crunch pink Prine can be placed on top and around otherwise if you use dates you just half them remove the seed inside if you want to you can chop and
Dice some dates to either put in the middle or you can be more generous and just fold it in your merang in your egg white before molding it and filling up your dish of course with the caramel I like it caramel flavor I don’t want it
To be uh more on the burned flavor so I don’t go too too far but I like to you have a nice brown color to it working at the water hiding well I started in 1992 and uh I was lucky to work with Dad for a few years until he passed
Away we did 10 years side by side my first 10 years at was siding he was in the kitchen I was a young chef at that time I started at the bottom of the ladder and um gosh I felt it and my Dad tried to push me away from it he thought
Uh you know I was crazy I was having a moment but no no um that was it I just knew I had the love of food and working in a restaurant I’ve learned so much from him and that’s why I want to keep a lot of what he’s done I think it’s
Important the Legacy not only of the place of the House of the water side in but in in the cooking desserts are important it’s the end of the meal you want to have a good meal and finish on a high note so I put a lot of heart into
It and I started as a Bas Chef like we did All in the Family my uncle my dad followed my cousin followed starting a Bas apprenticeship and I did the same thing and gosh yeah we all have a sweet tooth no regrets
1 Comment
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