Michel Roux (right) with Vincent Thierry, head chef at Caprice (left); Roux's dishes featured on the Caprice menu include raspberry soufflé (top), pistachio crème brûlée (above) and lobster tronconnettes with white port sauce (bottom left).Main photo: Warton Li
An audience with Michel Roux
Pioneering chef Michel Roux talks toSusan Jung about kitchen prima donnasand the culinary invasion of Britain
Updated: Thursday, 15 Nov, 2012 9:41am
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Michel Roux (right) with Vincent Thierry, head chef at Caprice (left); Roux's dishes featured on the Caprice menu include raspberry soufflé (top), pistachio crème brûlée (above) and lobster tronconnettes with white port sauce (bottom left).Main photo: Warton Li
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