Rocco Forte Hotels

Part of the esteemed Roux cooking dynasty, Alain Roux is a man who needs little introduction. Son of Michel Roux OBE and cousin of Michel Jr, the master chef has been responsible for some of the UK’s most respected eateries. 

Dedicated to learning his craft from the bottom up, Alain started out with an apprenticeship in pastry. He spent seven years rising through the ranks at some of France’s most notable kitchens, including La Côte Saint-Jacques in Joigny and Restaurant Pic in Valence.

Eventually, he joined his father’s three Michelin star Waterside Inn. Years later, he took over this legendary British restaurant, which has held onto its fabled trinity of stars for over 30 years – a record unsurpassed by any restaurant outside France.

Furthermore, Alain is a Master Pâtissier in the International Association Relais Desserts, putting him in company with the best pastry chefs in the world, and a member of the Royal Academy of Culinary Arts, the leading professional association of chefs in UK.

Alain’s latest venture is Brasserie Prince at The Balmoral, Edinburgh. Harmonising sublime French cooking with the finest Scottish produce, the stylish restaurant serves seasonally inspired, classic bistro dishes that marry quintessentially French flavours with local ingredients.

“My exciting new brasserie is defined by a seasonally changing menu rooted in French bistro dishes, irresistibly simple, delicious food,” explains Alain. “We’re led by the fantastic array of Scottish ingredients and flavours which include beautiful seafood platters and tasty sharing plates at the bar. I’m serving dishes that I love to cook myself at home and seek out with family and friends when we go out to eat. The menu is informed by my French heritage but totally inspired by Scotland.”

Visit Brassierie Prince to dine on freshly-caught fruits de mer from the Raw Bar, langoustines from the Isle of Skye, or local côte de boeuf.

Experience Alain Roux’s sensational cooking at Brasserie Prince by making a reservation +44 131 557 5000 or email

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