restaurants for Sofitel at their London St. James and Heathrow hotels. A chef of incredible energy--witness his involvement in many restaurant ventures--he is also a man of exceedingly good humor.We were enjoying lunch at his Brasserie Roux at the London St. James Sofitel and I had the opportunity to be introduced to him. He was sharing with a friend a samplings of his cheese and dessert service. I explained that I was writing about the Sofitel for Pete
r Greenberg and that I also had a food web site and enjoyed cooking. He patted my stomach and said that I still had some way to go. I didn't know if he meant that as a cook or as an eater-of-fine food. (I don't 
remember having a slight paunch when I left LA three days ago.)Chef Roux's attention to detail has influenced many of the chefs who have worked with him, including his talented brother and son, Michael.
Wh
at I found so enjoyable about the meals we had at the Brasserie Roux and the night before at Heathrow, was his light touch. Freshness is all important in his cuisine. The preparation, presentation, and saucing of each dish is designed to pull the best from all the ingredients.As a signature feature of the lunch service a 4 course meal is offered at all the Sofitel Hotels. Chef Roux's take on the meal is a French riff on the Japanese bento box. 4 plates share a tray offering an appetizer, 2 entrees, and a dessert. Our lunch h
ad a perfect balance of rich (Ballottine of foie gras), spar
e (Scallops, pea puree), comforting (Guinea fowl with mushrooms and tarragon
sauce), and sweet (Lemon tart). Just as the 4 dishes counterpointed each other, so the flavors within each dish were perfectly balanced.The savory tarragon sauce with chanterelle mushrooms drifted down over the chicken breast and shared the bottom of the plate with a helping of mashed potatoes and sauteed savoy cabbage. After the fullness of the appetizer and entrees, the lemon tart finished the meal on the perfect note.
