Back in 1999, Albert Roux, was basking in semi-retirement while his son Michel Roux Jr had taken the reins of Le Gavroche in London, the classical French restaurant Roux Snr opened with his brother Michel in 1967, and the first British restaurant to be awarded three Michelin stars.
But, as Great Chefs tell it, Roux Jr was stuck in Barcelona on the day of filming, so Albert Roux donned his whites once more to prepare a series of dishes in front of an awe-struck kitchen, including a velvety ragoût of langoustine and a gloriously cheesy soufflé suissesse.
The videos below show a true master at work, who, along with his brother, helped drag the UK kicking and screaming out of the culinary wilderness, not only through their own food, but also via the chefs they trained, among them Marco Pierre White, Gordon Ramsay and Pierre Koffman.
NFTs have taken the digital realm by storm, with many of the crypto-assets being sold for astronomical fees. But how can restaurants and food professionals explore the possibilities of this new technology? FDL takes a look.