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There is one key ingredient that our greatest French chefs have relied on for 200 years: British money, usually aristocratic and often royal, combined with a willingness to spend it lavishly on ....
But for the clammy embrace of an elderly priest, the culinary fortunes of this country might never have been the same. As a boy of 14, Albert Roux was training for the priesthood in his native France when an unholy encounter with a smelly man of the cloth saw him switch from clerical robes to chef s whites. It was the most providential change of direction for his adopted country, Britain, whose eating habits he would change for ever. It was also a wise decision. I would have made a very bad priest because I am was a philanderer, said the restaurateur, who has died aged 85. ....