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At the age of 14 Albert began his life-long passion with the culinary arts as he commenced his career as an apprentice patissier.

As a callow youth of 18-years he came to the UK to spend time as a commis de cuisine in the old hierarchical environment within Nancy Astor's country home at Cliveden. Having moved up the culinary ladder, he spent one year at the French Embassy in London, followed by his first tenure as a chef at the home of Sir Charles Clore in Mayfair.


Albert Henri Roux was born on 8 October 1935 at Semur-en-Brionnais, In the region of Saone et Loire in France.

He was then called on to serve his Military Service in Algeria during which time he was invited on occasion to cook for the Officers' Mess.

Upon leaving the military, Albert took up a post as Sous Chef at the British Embassy in Paris where he spent two years before leaving for the UK once again. He was employed as chef to Major Peter Cazalet at the family estate at Fairlawne, Tonbridge in Kent.

He stayed with the Cazalet family for eight happy years. It was the Cazalet family and many of their friends who encouraged and financially helped Albert to open his own restaurant, Le Gavroche in London's Chelsea, in April 1967.