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

Food & Drink

An audience with Michel Roux

Pioneering chef Michel Roux talks toSusan Jung about kitchen prima donnasand the culinary invasion of Britain

Susan Jung

Published: 12:00am, 15 Nov, 2012

Updated: 9:41am, 15 Nov, 2012

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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An audience with Michel Roux

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