About Brasserie Prince

Story

A new dining concept from the distinguished Alain Roux and his father, Michel Roux OBE, Brasserie Prince marries sublime French cooking with the finest Scottish produce. Serving seasonally inspired, classic bistro dishes that harmonise quintessentially French flavours with local ingredients, Brasserie Prince is the ultimate showcase of the Roux family’s finesse and Rocco Forte Hotels’ hospitality and flair.

Dine on freshly-caught fruits de mer from the Raw Bar, sumptuous Scottish côte de boeuf and lively light bites and sharing plates.

Brasserie Prince marks a unique alliance of two remarkable families in hospitality, both committed to excellence and unparalleled service.

Our Team

  • Michel Roux OBE

    Chef, restaurateur, author, teacher, mentor, father, brother, pioneer, Michel Roux is a culinary legend. Co-founder of the first ever brasserie in the UK, Brasserie Benoit in London, along with the prestigious Le Gavroche, the eminent chef is one of the most influential restaurateurs in Europe. His iconic Waterside Inn has held three Michelin stars since 1985, longer than any restaurant in the world outside France. These days, Michel Roux’s raison d’être is to pass on his expertise, constantly searching for new opportunities to inspire the younger generation. He is a patron of The Roux Scholarship, an initiative that has been nurturing and promoting UK chefs in the world since 1984.

  • Alain Roux

    Michel’s son Alain Roux continues the illustrious Roux cooking dynasty. After an apprenticeship in pastry, he spent seven years touring some of France’s most notable kitchens, including La Côte Saint-Jacques in Joigny and Restaurant Pic in Valence. He joined his father’s Waterside Inn in 1992 and worked his way through the ranks. At the turn of the millennium, he was joint chef patron with his father, taking over in his own right a couple of years later. 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.