recipe has been published with the kind permission
of Michel Roux Jnr
of Le Gavroche. Le Gavroche is one
of the UK's finest restaurants. Its opening in
1967 by brothers Albert and Michel Roux marked
the revolution of restaurants in London. Since
then, Le Gavroche has continued to set
the standards of cooking and service by which
other places are judged - it was the first UK
restaurant to be awarded one, two then three Michelin
the reputation of Le Gavroche continues
to ride high in the eyes of critics and customers
and now firmly rests on the food prepared by Michel
Roux Jnr who took over the day to day running
of the kitchen from his father, Albert, in 1991.
you would like to visit Michel Roux Jnr's web
William pears or similar
350gm castor sugar
1 vanilla pod split
40 extra bitter chocolate
60gm unsweetened cacao powder
120gm castor sugar
30gm unsalted butter
60gm toasted nibbled almonds
the sugar and vanilla in the water and boil.
the pears and remove the core from the base
then place in the simmering syrup. Cover with
greaseproof paper. The cooking time depends
on the ripeness of the pear; a knife should
easily pierce the pear when cooked.
in the syrup to cool slightly.
the water with the cacao and sugar whisking
continuously and vigorously.
off the heat and whisk in the butter.
when cool add the toasted nibbled almonds.
warm with spiced bread crips.
the spice bread and remove the crusts then slice
as thin as possible.
these slices flat on a baking tray and dust
with a little icing sugar then dry in an oven
at 120°C until crisp - approximately 30
are two books written by Michel Roux Jnr which
are currently available: