Michel Roux, Jr and Albert Roux
Chef Albert Roux was my mentor and partner in my restaurant, Michael's Waterside. Albert, now in his mid 70s, continues to push his career forward with new ventures all over the world. Albert opened a restaurant in Texas last year at the La Toretta Lake Resort and Spa in Montgomery.
Now in partnership with his son, Michel Roux, Jr., he has opened a new venture called the Landau in the Langham Hotel, London, England. Chef Michel hangs his toque at the fabled Le Gavroche in London. Click on the link below to read an interview with two of England's finest chefs.
Chef Michael Hutchings
The Menu
Since 1967 and the opening of Le Gavroche, the Roux family has been instrumental in changing the face of British restaurants, setting the highest standards in food and service, and encouraging talented chefs to even greater levels of achievement.
Father and son Albert and Michel Roux Jr are proud to bring their expertise to Roux at The Landau.
Franco Becci Chris King Restaurant Manager Chef de Cuisine
Zack Saghir Head Sommelier
The Landau A lightweight open horse-drawn carriage. It was a luxury city carriage designed for maximum visibility for the occupants as well as for any onlookers. This reflected the Victorian love of ‘to see and be seen’. The limousine of the 1800’s.
Postillion Someone who rides the near horse of a pair in order to guide the horses pulling a carriage, especially a carriage without a coachman.
POSTILLION PRIVATE DINING
STARTERS
Lightly creamed white bean velouté with aged Manchego croquettes, celery and pimentón de la vera
Terrine of heirloom carrots and shiitake mushrooms with carrot and ginger dressing
Citrus cured organic salmon with crème fraîche, beetroot and Aquitaine caviar
Salt-cod brandade with crisp Cornish squid, parsley and Espelette pepper
Crisp free range hen’s egg, chicken oyster and scratchings with endive, shallots and hazelnuts
Sauté of Landes foie gras with pumpkin, pear and gingerbread crumb
Seared Orkney scallops with Jerusalem artichoke and truffle
Parker House lobster roll with pickled vegetables and baby gem salad
Belle Isle oysters with traditional accompaniments (6 or 12)
MAIN COURSES
Cèpe mushroom and Acquerello rice risotto with balsamic grilled trevise
Roast wild sea bass with salsify and Norfolk brown shrimps
Poached hake with razor clams and Serrano ham
Dover sole grilled or meunière with ratte potatoes and wilted spinach
Roast rack of Romney Marsh lamb with artichokes and cèpes en persillade
Red wine glazed short rib of beef with turnips, braised kale and horseradish crust
Grilled Castle of Mey rib eye steak with pommes Sarladaise and truffle hollandaise
Slow roast Label Anglais chicken with orzo pasta and Swiss chard
TASTING MENU
Lightly creamed white bean velouté with aged Manchego croquettes, celery and pimentón de la vera
PUERTO FINO, SOLERA RESERVA, LUSTAU, SPAIN
Citrus cured organic salmon with crème fraîche, beetroot and Aquitaine caviar SAUVIGNON BLANC, MARTINBOROUGH VINEYARD, NEW ZEALAND, 2008
Roast wild sea bass with salsify and Norfolk brown shrimps CHARDONNAY, PICCADILLY, GROSSETT, ADELAIDE HILLS, AUSTRALIA, 2006
Crisp free range hen’s egg, chicken oyster and scratchings with endive, shallots and hazelnuts
BROUILLY, VIELLES VIGNES CUVÉE, JEAN CLAUDE LAPALU, FRANCE, 2009
Red wine glazed short rib of beef with turnips, braised kale and horseradish crust CHÂTEAU PAVEIL DE LUZE, MARGAUX, BORDEAUX, FRANCE, 2005
Selection of French and British artisan cheeses CARICIA, RIVESALTES, VIN DOUX NATUREL, DOMAIN GAUBY, FRANCE, 2005
Pear William and walnut soufflé with bitter chocolate sorbet CHÂTEAU DE CÉRONS, CÉRONS, BORDEAUX, FRANCE,1998
DESSERTS
Pear William and walnut soufflé with bitter chocolate sorbet
Caramelised apple millefeuille with aged Calvados bavarois
Ivoire chocolate and vanilla mousse with hazelnuts and praline
Crème brûlée amandine
Ingot of exotic fruits with coconut sorbet and kaffir lime syrup
Home-made ice creams and sorbets
Selection of French and British artisan cheeses
