Brasserie Roux

 The recently opened 5-star luxury Sofitel London Heathrow is shaking up the airport culinary landscape with an exceptional range of eating and drinking concepts. Gastronomic ‘legend’ and Michelin-starred restaurateur Albert Roux OBE has been appointed to oversee the hotel’s destination restaurant,

Brasserie Roux.  He has the talented assistance of head chef Jonathan Predy and restaurant manager Thierry de Magneval.

‘Brasserie dining’ traces its origins to 19th century Paris where it was

renowned for the finest cuisine that could be enjoyed in an informal dining

setting. The 100-seater Brasserie Roux provides diners with the best of

French regional cooking accompanied by some of the finest selected wines

amidst a bustling, yet informal backdrop.

The restaurant boasts a prestige boardroom for exclusive use, as well as

other private dining facilities which include a ‘Chef’s table’, giving

guests the opportunity to dine with exclusive views of the kitchen.

The main menu caters for those who have the opportunity to sit down, relax

and enjoy the restaurant’s magnificent and stunning atrium that boasts

interiors by Khuan Chew of KCA International (designers of the Dubai’s Burj al Arab Hotel) and water features by award-winning sculptor, David Harber.

The menu features a mouth-watering array of starters - from its simple, yet

delicious, ‘white bean soup with chorizo’ to ‘duck foie gras complete with honey roasted fig’.

Main courses showcase gastronomic delights such as ‘pan-fried Dover sole on the bone with a tomato hollandaise sauce’. For meat lovers, there is Albert

Roux’s signature ‘duck leg confit with sautéed potato and caramelised onion’

or ‘lamb chop with fresh mint emulsion’, alongside several other equally

delectable fish and meat main courses from which to choose - all garnished

with seasonal vegetables and potatoes. The Trolley selection features a

different dish each day including a Sunday roast of ‘rib eye of Angus beef

with Yorkshire puddings’.

Of course, there is an array of delicious desserts to choose from as well as an excellent selection of continental cheeses. Added to that a collection of

fine wines, ports and champagnes, all of which have been carefully chosen to

complement the menu.

Diners who are short of time, but do not want to compromise on quality can

opt for the ‘Roux Express’ menu. ‘All served at once…’ diners can enjoy a

delicious meal with four dishes served within 20 minutes. This speedy,

alternative menu features many delectable delights with ‘endive salad with hot smoked salmon and lemon vinaigrette’ and ‘onglet steak a la bordelaise,

parsley mash’ being just two of its highlights.

In 1995, Albert Roux, along with his brother Michel, were jointly voted the

most influential chefs in the UK in a poll carried out by Caterer and

Hotelkeeper magazine.  In 2007 Albert received both the AA Hospitality and

AA Lifetime Achievement Awards.  To mark the 25th anniversary of Caterer and

Hotelkeeper’s Catey awards in 2008, a prestigious one-off award, the Silvery

Catey, was presented to Albert and Michel Roux. This was to recognise the

continuous drive they have given to the UK hospitality industry over the

past quarter century.

Head chef, Jonathan Predy joins Brasserie Roux from The Wolseley where, as senior sous chef, he was responsible for delivering outstanding quality food

and for implementing the highest of standards within the team.

Heathrow

Restaurant

manager, Thierry de Magneval was previously headwaiter and assistant

brasserie manager at 1 Lombard Street and has also worked at the two

Michelin star restaurant, Le Gavroche  - Thierry’s aim will be to make

Brasserie Roux a ‘must visit’ destination for guests and visitors alike at Heathrow.

Egon Ronay once remarked that dining at Heathrow was like being in a
‘culinary desert’. Not any longer…