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British diners benefit from Roux legacy.

SINCE Albert and Michel Roux Sr opened Le Gavroche in London in 1967, becoming the first restaurant to gain a Michelin star outside France, their influence on Britain's culinary scene has been overwhelming.

Chefs Marcus Wareing, Marco Pierre White and Gordon Ramsay all reaped the rewards of learning under the Roux brothers, while their sons, Masterchef presenter Michel Jr and his cousin Alain, continue the dynasty picking up the reins at Le Gavroche and the Waterside in Bray.

For those who manage to survive their apprenticeship under the exacting chefs, it's an education they never forget. In new Sunday TV series, The Roux Legacy, airing on Good Food, they'll pick the next formal recipient of the Roux Scholarship. The four are filmed together for the first time, looking to offer a professional chef a three-month stage at any of 59 three Michelin-starred restaurants worldwide.

But any chef hoping to please these perfectionists can't expect an easy ride. Their high standards are set in stone, as Gordon Ramsay had to accept, when Michel Sr openly criticised his bullish demeanour. The programme spotlights a cooking approach that relies on old-fashioned manners and self-discipline, rather than shouting chefs and tears.

"This programme is important for us. We're showing the true professionalism of what we do," says Michel Sr.

Michel Jr and Alain are as passionate about getting things right, but the family are not ones to blindly follow new trends. Albert says seeing what other people are doing can make his hair stand on end. Even some of Alain's techniques only pass muster by a whisker, such as his fondness for cooking food on a low heat for long periods: "A lot of restaurants use that now. It gets on my nerves. Everything's got the same texture, very soft."

Viewers can expect plenty of debate as the four choose their 2012 Roux scholarship candidate. But Alain says: "No matter who wins, we give a hug to each other, so there are no bad feelings!" Roux Sr adds: "A hug is very important."? The Roux Legacy is on the Good Food channel on Sundays The Roux Legacy team WIN A GOURMET BREAK AT TYDDYN LLAN WORTH pounds 300 See Bryan Webb's new column in Tuesday's Daily Post White chocolate and vanilla pannacotta with an orange essence, cinnamon shortbread (for 4) ingredients For the pannacotta: 250ml double cream, 250ml whole milk, 25g castor sugar, 50g white chocolate, 1 vanilla pod, 2 leaves gelatine. For the orange essence: 100ml orange juice, 75g castor sugar, 50g orange marmalade. For the shortbread: 100g butter, 50g castor sugar, 150g plain flour, 1 pinch ground cinnamon method? Soak leaves of gelatine in cold water to soften ? Split the vanilla pod, scrape out the seed and place into a pan with the cream and milk. Bring to the boil, then add the castor sugar, white chocolate and gelatine. Mix together until dissolved, then pass through a fine sieve and pour into four equal moulds. Place into a fridge to set for 4 hours. ? To make the orange essence place the orange juice, castor sugar and marmalade into a pan, bring to the boil then slowly reduce down to a syrup consistency allow to cool. ? To make the shortbread cream the butter and sugar together, fold in the flour and ground cinnamon, roll out thinly and cut to a shape. Bake off in a medium oven until set.

. ? To serve turn out the pannacotta and place onto a plate, pour around the orange essence and garnish with shortbread. Serve with raspberry sorbet
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Title Annotation:Features
Publication:Daily Post (Liverpool, England)
Date:Feb 4, 2012
Words:590
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