EXCLUSIVE FOOD VIDEO: Albert Roux's mussels

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If you've heard of a lot of Rouxs over the years but can't quite place Albert, you could be forgiven - there are quite a few famous culinary Rouxs. Albert is one half the two-brother team of French chefs, the Roux brothers, who wowed London with its first Michelin starred restaurant back in 1967 - long before TV chefs were the huge phenomenon they are now. Albert and his brother Michel ran the legendary La Gavroche in Lower Sloane Street for many years and are considered by those in the business to be the most influential chefs in the country. In 1972 they opened the Waterside Inn in Bray. Today they can lay claim to having trained over 800 young chefs between them under the prestigious Roux Scholarship. Their sons now run the restaurants - Albert's son, Michel Roux Jnr is at Le Gavroche and Michel's son Alain is Chef Patron of The Waterside Inn. And the cooking legacy is continuing on into the third generation too, as Albert Senior explained to me, while the allaboutyou camera crew was setting up...

Q You were born in France - why did you end up living in England?

A I was told there was a job here - as a scullery boy working for Nancy Astor. Before that I'd spend four years before that as a pastry chef in Paris. When I got to London it was love at first sight - I just stayed.

Q Could you ever have envisaged doing anything other than cooking?

A I studied for the priesthood for a while as a young man - but I soon changed my mind.

Q I was talking to John Torode from Masterchef recently and he was saying that he felt being a chef didn't have much kudos. Do you feel chefs have to prove themselves?

A Nowadays everyone wants to be a chef to get on telly. They think: ‘I might go to RADA, get picked up and become a star'. Most TV chefs will admit that without TV they'd be nothing. They have not made their names by cooking. Some have a Michelin star - what is one Michelin star? 682 restaurants have one Michelin star. Do you know how many have 3 stars - only four, and mine is one of them. There's not enough money in TV - I can earn more from restaurants. Excuse me... [he answers his mobile phone...] Ca va Michel? Trés bien. Tu? That meal yesterday was fantastic. The venison was so tender. Have you tested the kiev? Okay. Lots of lovey!' [He hangs up and turns to me]. That was my son, Michel. He is one of the most precious things in my life and vice versa. He did some telly. He was brilliant. Very successful. Very funny.

Q Your whole family and ethos seems to be on food. Is it?

A Yes. My brother, Michel's daughter is 17 and she wants her father's job. She is going to catering school soon. She works in the restaurant in the school holidays

Q What has been the highlight of your life?

A Coming to this country

Q And the lowlight? [his eyes light up]

A Losing my virginity!

Q Has the food world changed a lot during your career?

A Yes. Over the last twenty years particularly. There has been a transformation in taste. No matter how much money people have in their pockets, there is a desire to try food.

The fabulous Brasserie Roux is at the Sofitel, Heathrow - its contemporary and creative menu offers hearty breakfast, French lunch dishes and dinner. It is not open on Sundays. 

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