After 56 years, legendary Le Gavroche is set to close. Chef-patron Michel Roux Jr reflects on its culinary legacy, how running helped him cope under pressure and why he could never sell the family business
Words: Jonathan Whiley
We meet at the beginning of the end. It's a week since the bombshell announcement that two Michelin-star Le Gavroche is to close (in January) after 56 years and chef patron Michel Roux Jr â dressed in smart jeans and a white t-shirt â is still digesting the reaction.
âItâs been absolutely bonkers,â he says. âI was kind of expecting a big reaction, but not to this level. Itâs been incredible. Demand for tables has gone completely crazy and we were already full three months in advance.â
Weâre sitting in the Chefâs Library, a semi-private dining room with a bookshelf that spans Brigitte Bardot (his teenage idol) and Sir Alex Fergusonâs autobiography (Michel is a Manchester United fan and Sir Alex has dined several times).
The latter seems fitting. The retirement of Ferguson, much like the closure of Le Gavroche, signals the end of an era in which both helped to redefine their respective landscapes. When Michelâs father and uncle â Albert and Michel Roux Sr â opened Le Gavroche in 1967 they were at the forefront of a culinary revolution in the UK.
Then located in Lower Sloane Street (it would move to its current address in Mayfairâs Upper Brook Street in 1981) the launch party was attended by the likes of Charlie Chaplin and Ava Gardner.
Beyond the starry roll call of guests, this âlast bastion of classically rich French haute cuisineâ has been a melting pot of talent with alumni that includes the likes of Marco Pierre White, Gordon Ramsay and Monica Galetti.
âThe most heartwarming part has been the emails and handwritten letters from ex members of staff,â says Michel. âSome going back 30 or 40 years and from all over the world. It means so much to so many people. Last week we had a lady in her mid-40s with her children and she had a tear in her eye and said, âMichel, I remember coming here with my parents for the first time when I was six. Where am I going to go when I come to London?â.â
Michel, who took the helm in 1991, says that the emotions right now are âdifficult to describe.â âVery difficult to put in words. My first thought is to the team that work here, some of which we have grown up together. Joao, our kitchen porter, has been with us for 34 years and heâs 60 â we have grown old together.â
Likeable, candid company, the 63-year-old is a man of integrity. He took the decision to close â with the lease running out â âwith mixed emotionsâ, but has been unwavering in the face of numerous offers.
âThe offers have been coming since god knows when. Itâs not new or because of the decision. Le Gavroche means so much to so many people and I feel if I wasnât here in charge or if I took a step back, it would not quite be the same. I donât want it to be rolled out and I donât want it to be taken out of Roux control. I donât think there is enough tea in China for me to say yes. Itâs more than a business; itâs my life and I donât want to sell my life.â
He wonât be saying au revoir to the neighbourhood entirely; heâs still involved with The Langham (he oversees the hotelâs food and beverage) and has an office in Green Street.
âEven though the restaurant will be closing, Iâm keeping the business and name going. I intend to take Le Gavroche on the road; we may do pop-ups and events. If somebody wants a dinner for eight people then I could do a Souffle Suissesse at somebodyâs house.â
The signature cheese souffle has been on the menu since 1967 â âI tried to take it off once and people were up in armsâ. âI did have a quick count of how many weâve sold since 1967 and weâre getting very close to the millionth. I might, before we close, surprise one of our guests and say âcongratulations, youâre the millionth Souffle Suissesse and itâs on the house!â.â
While the dining room hasnât changed much since relocating in the early 80s, Michel recalls Mayfair as a very different place.
âGreen Street, Park Street, Culross Street were basically red light districts,â he says. âYou would have women of the night plying their trade on the corners of the street. The face of Mayfair has changed a lot and for the better. Itâs cleaned up, itâs teeming with great restaurants and there is something for everyone.â
The kitchen has changed too. One of Michelâs earliest memories of Le Gavroche is filling in for chefs when they were on holiday in the early 80s. âI remember my father working on the pass and God, he was a brute. He would bellow and have flaming rows with front of house during service. It would always make me laugh. At the end of service, they would crack open a bottle of champagne and all was forgotten, but it was very, very intense.â
Diners have changed too. âBack in the â80s the average of the diner here was 60-plus; now I would say itâs in the â40s and often younger⌠one of the few things that I changed very quickly when I came in was to drop the tie rule and very quickly after that, the jacket rule as well. My father was outraged, he said âthis is terrible! You are going to kill the business. We didnât, we actually brought in a lot more customers.â Did Albert eventually admit he was right? Michel smiles. âI knew I had got it right when he trundled in without a jacket and tie.â
Despite a stellar reputation, there have been tough times too â often linked to world events beyond the restaurantâs control from the recent Covid-19 pandemic to Brexit and even the Falklands War.
âFor several months we lost a lot of business because people were not travelling,â Michel says of the latter. âThe same with the invasion of Kuwait, that saw a huge dip in international business. The bombings in London and 9/11 also led to a huge drip in trade because a lot of people were not travelling.â
One of his proudest achievements is maintaining two Michelin star status. âPlate after plate, service after service, itâs incredibly difficult and very wearing. The biggest achievement can only be our guests and what Le Gavroche means to them.â
How has learned to deal with the pressure? âVery, very tough. Iâve had moments where I think my mental health has suffered. Iâve not slept properly, being extremely irate and grumpy, not been able to think straight, you name it. Taking up sport really helped. Long distance running and then marathons really helped with my mental health. I took it to the extreme; I would do the morning shift and lunch and then in my two-hour afternoon break run a half marathon and then come back to work.â
With a work ethic that sees him at the restaurant most days, he is looking forward to reclaiming more of a work/life balance. âItâs obviously going to give me a little more time in the evenings. Maybe I can go out a little more with my wife. Iâll maybe go and watch a bit more rugby down at the [Twickenham] Stoop to watch Harlequins on a Friday night, which was nigh-on impossible before and maybe a bit more football as well.â
Before then, there are celebrations planned and tournedos de boeuf to be served. Four special evenings will take place in November with a menu inspired by âLe Gavroche over the yearsâ and in January, the final week will see a special charity evening and another for hospitality college students.
What of the books, plates, glassware and artwork? Michel says there has been âa lot of interestâ from guests. âWhat we will do, probably the week after we close, is to have a couple of open days â it may be have to be ticketed, but no payment â where people can browse and if they want to buy 12 plates, then they can. The artwork will be up for sale â Iâm thinking that probably Christieâs will handle that as some of it is worth a lot of money. Some of the sculptures will no doubt be snapped up. Itâs going to be very emotional.â
As for the last supper â who would make the guestlist? âGod, that is so difficult. If I mention them, I better bloody invite them!.â Will Sir Alex make an appearance for a swansong souffle? Michel laughs. âNow that would be telling!.â
For details of the special events, visit le-gavroche.co.uk