The Return of a Modern Legend Michel Roux at l’abeille
October 13-15, 2026
Following last year’s celebrated debut, Michel Roux returns to l’abeille for the next chapter of an annual
New York residency.
Following the success of last year’s residency, l’abeille is honored to welcome back the legendary Michel Roux for what is becoming an annual New York tradition.
For three nights only, Chef Roux returns to l’abeille from London’s iconic Le Gavroche, the two-Michelin-starred institution that helped define modern French dining in the United Kingdom and beyond.
Since Le Gavroche closed its doors in 2024 after 56 remarkable years, Chef Roux has continued its legacy under the Chez Roux family banner, creating exceptional dining experiences through international residencies, collaborations, and special engagements.
For this year’s residency, Chef Roux once again joins Chef Mitsu for a dialogue between classical French refinement and Japanese precision. Their collaborative eight-course tasting menu features dishes including Sardine Japonaise with tomato vierge sauce and fennel pollen; Pavé of Turbot braised in red wine with smoked bacon and leeks; and Roast Pigeon Supreme with foie gras and spiced pear.
Also returning to New York are Ursula and Silvia, the beloved “twins” whose unmistakable warmth and gracious service were an essential part of the Le Gavroche experience.
For larger gatherings, a private dining experience will also be available for parties of up to 20 guests. The evening offers an exceptional opportunity to host clients, friends, or family in an intimate setting while enjoying the full collaborative tasting menu and dedicated service.
About Michel Roux
Michel Roux is a second-generation chef, born into a culinary dynasty responsible for shaping the British culinary scene over the past 60 years. His cooking philosophy is grounded in the principles of classic French gastronomy, while adapting them to the modern palate. Taking over the legendary Le Gavroche from his father Albert Roux in 1991, Michel led the restaurant for 33 years until its closure in 2024.
Alongside working in his family’s kitchen, Michel’s early culinary experience includes an apprenticeship at Maître Patissier, Hellegouarche in Paris, as well as a formative time spent as commis de cuisine trainee under Alain Chapel in Lyon. Michel completed his French military service in the kitchens of Elysée Palace during the presidencies of Giscard d’Estaing and François Mitterrand. He then worked in Hong Kong at the Mandarin Oriental before returning to London to work with Pierre Koffmann at Tante Claire. This was followed by time spent working with his uncle Michel Roux Sr at the Waterside Inn in Bray before taking over from his father Albert at Le Gavroche in 1991.
Michel’s expanded portfolio currently includes a partnership with The Langham, where he oversees the Food and Beverage activities, including The Wigmore pub, which takes inspiration from traditional public houses and taverns. Michel also consults across a selection of ICMI’s luxury Scottish properties, with Chez Roux restaurants at Inverlochy Castle, Crossbasket Castle and Greywalls. Together with his daughter and third generation chef Emily Roux, Michel heads up Chez Roux consultancy and events catering business, working on bespoke menus for clients such as The Compass Group and The Jockey Club Racecourses. Michel also co
chairs The Roux Scholarship, a prestigious platform which champions the next generation of culinary talent.
Michel’s impact on gastronomy also stems from his extensive television career, including, most recently, Michel Roux's French Country Cooking and Roux Down the River, both on Food Network UK, as well as Five Star Kitchen: Britain's Next Great Chef on Channel 4. Other appearances include MasterChef: The Professionals, Food and Drink, Michel Roux’s Service, First Class Chefs, Hidden Kitchens, Saturday Kitchen Live, Hidden Restaurants and Remarkable Places to Eat.
His latest cookbook, Michel Roux at Home, focuses on simple, seasonal dishes that reflect his personal style of relaxed home cooking. He is also the author of The French Kitchen, The French Revolution, Le Gavroche Cookbook, and The Marathon Chef.