World-class cooking requires world-class equipment According to Michel Roux OBE
Opened in 1972 by brothers, Michel and Albert Roux, The Waterside Inn has transformed the British culinary scene beyond recognition and become the first restaurant outside of France to hold three Michelin stars for 35 years so far. Now under the leadership of Chef Patron, Alain Roux, son of founder Michel Roux, alongside Head Chef Fabrice Uhryn, the restaurant continues to lead the way, adopting a unique, modern take on classical French gastronomy.
Initially training as a Chef Pâtissier, Michel Roux is incredibly devoted to delivering extraordinary plates of food, particularly desserts “Pastry is the last souvenir taken from a meal. It’s the final chance to wow a guest – so I believe it should be as good, if not better than the rest of the meal.”
It was while training in the art of pâtisserie in Paris, aged just 14, Mr Roux first experienced using a Carpigiani gelato machine. “I was taught right from the beginning of my career, that to make the best desserts, you must use the best equipment. I was trained in the art of making wonderful gelato using a Carpigiani machine and I have never looked back. I’ve been using their equipment for over 65 years and I would not consider anything else!”
Having used a Labo 8-12E for over 20 years, The Waterside Inn recently invested in a new Carpigiani machine. But, Michel and Alain are not ready to give up the existing model just yet, with Alain adding “Our Carpigiani machine is a key part of the pastry kitchen. We’ve recently purchased a new Carpigiani, but this is to simply bring us up to date with the latest technology. We still use our existing machine when demand requires it and even after 20 years, it’s working perfectly.
Michel and Alain Roux have also invested in the same machine for their kitchen at Roux at Skindles. “What is great about Carpigiani is that they make equipment for all sectors; from fast food to fine dining; but always to the same exacting high standards.” Alain describes.
A relationship between a chef and a manufacturer spanning almost seven decades is virtually unheard of, but that is exactly the case with Michel and Alain Roux and Carpigiani. Michel credits this to the quality of the equipment and service support, concluding “Carpigiani is without doubt, one of our best suppliers at The Waterside Inn. The equipment delivers outstanding results and their service is second to none.”