Michel Roux on the joys of Christmas cooking

Alongside the turkey, he relishes all the trimmings – stuffing, bacon, chipolatas and perfectly crispy roast potatoes. His biggest tip? Don’t let the leftovers linger too long. “There’s a limit to how many turkey sandwiches or curries you can make and eat,” he laughs. Instead, he recommends transforming leftovers into a rich and creamy French-inspired dish, such as a blanquette de dinde. This comforting concoction involves simmering the turkey carcass to create a stock, which forms the base of a velouté enriched with cream – and, if you’re feeling indulgent, truffles.

And while the main meal is a highlight, Michel also finds delight in the simpler pleasures of Christmas. A deep love for brussels sprouts shines through: whether boiled, roasted or shredded raw in a coleslaw, he insists they are versatile and delicious. For a unique twist, he recommends deep-frying sprouts and serving them with garlic mayo. “Delicious,” he beams.

Culinary adventures at sea

This year marked a significant shift for Michel as he closed his renowned London restaurant, Le Gavroche, after decades of success. While it was a bittersweet decision, it has allowed him to explore new opportunities. Most notably, he has taken his culinary talents to the seas, opening pop-up versions of Le Gavroche aboard luxury cruise liners such as the Queen Mary and Queen Anne. These seven-day stints have been a rewarding way to keep the spirit of his restaurant alive, while giving him more control over his schedule.

“It’s great fun,” he enthuses, “and I’ve kept four of the staff from Le Gavroche – more like family than employees – to help me run these events.” The shift to a less demanding lifestyle has been transformative for him. “Hospitality is tough,” he reflects, “and it’s nice to have a huge amount of stress taken away from my life.”

Festive recipes from Michel Roux at home

In addition to his new ventures, Michel has been busy promoting his cookbook, Michel Roux at Home, which offers a glimpse into the food he loves to cook with his family. Unlike the sophisticated dishes he once prepared for fine dining, this book is all about simplicity. “I’m a professional chef, I don’t want to do fancy food at home,” he says. The recipes focus on wholesome, uncomplicated cooking, perfect for bringing people together around the table.

Many of these recipes, Michel explains, lend themselves beautifully to Christmas. One standout is his baked apple dessert, filled with a homemade mincemeat of chopped fruit and rum, and baked until caramelised. “It’s straightforward, delicious and makes its own caramel,” he says.

Another festive favourite is his homemade stuffing, which he insists on preparing from scratch. “I don’t buy stuffing,” he declares proudly, emphasising his commitment to using fresh, high-quality ingredients. His enthusiasm extends to all aspects of festive food, from the sherry he savours with family to the oysters and seafood platter he enjoys for his wife’s birthday on Boxing Day.

Festive food disasters

Michel’s fondness for Christmas is rooted in family traditions, but even he has experienced festive mishaps. One of his most memorable Christmas disasters wasn’t his fault at all, it was his father’s. “Dad had roasted the turkey and left it on the kitchen table to rest. Next thing we knew, the Labrador had grabbed it and was running across the lawn!” Roux recalls with a chuckle.

Thankfully, his father had prepared plenty of chipolatas, bacon and stuffing to save the day. The memory, he says, is a treasured reminder of the unpredictability and joy of family celebrations.

What good food means to Michel Roux

For Michel, good food is about more than just taste, it’s about sourcing ingredients responsibly and supporting local producers. “We need to really be behind our local farmers, farm shops and independent producers,” he says. His commitment to sustainability and simplicity underscores his entire approach to cooking, whether it’s crafting a family meal or curating an elegant menu for a luxury cruise.

As he signs off on another busy year, his passion for celebrating life through food remains stronger than ever. Whether he’s cooking up a storm at sea or enjoying a quiet Christmas at home with his family, one thing is clear: Michel Roux’s love for sharing good food is as enduring as the festive traditions he holds dear.