and then rene redzepi, whom i have actually interviewed on this programme.w he could explode into absolute rage with staff. have you, michel roux, done that, too? as a young chef, when i took over from my father, i would describe myself as an angry chef, yes. and what was the. . .what was the worst it came to? expletives. rage, shouting. physical abuse? no, never. and that should never be tolerated. absolutely never. and... and i think back on those years and i think what an angry, bad person i was, which... ..at the time, i suppose... and that was the time that you were alluding to when marco first set up his restaurant. that's right. he was, you know, he was under extreme pressure as well. but there is no excuse for that, especially, especially now. and we run... ifeel we — i — run a good kitchen. one of the pressures on you as a top chef is this — and you alluded to it earlier — this system of grading restaurants by michelin and their stars. and you have won michelin stars. right now, is this a...? two. two star. how much does that matter to you? it is a

and rene redzepi, you know, i went to noma to talk to him, he was winning, every year for a while, theoma and he says he's going to concentrate on his laboratory and food science, not on his restaurant. do you think we are coming to the end of a golden era of the sort of international elite restaurants? no, again, still not. there will always be a place for restaurants like rene�*s or like le gavroche. and i think it will always, always come... and it will always evolve. and by our very nature, chefs, we are inquisitive and we are innovative, and we're always seeking and looking for the next thing. so you're still going to be in a kitchen somewhere, just not this one. just not this one. the roux brand and the name le gavroche is carrying on. and we're going to take le gavroche on the road and we're going to be doing some residencies, notjust in the uk, maybe all over the world. so just watch this space. michel roux, it has been a pleasure. thanks for being on hardtalk. thank you. hello there. the mostly cloudy and mild conditions that we've had over the weekend will continue into the s

and rene redzepi, you know, i went to noma to talk to him, he was winning, every year for a while, thestaurant in the world award. he's closing noma and he says he's going to concentrate on his laboratory and food science, not on his restaurant. do you think we are coming to the end of a golden era of the sort of international elite restaurants? no, again, still not. there will always be a place for restaurants like rene�*s or like le gavroche. and i think it will always, always come... and it will always evolve. and by our very nature, chefs, we are inquisitive and we are innovative, and we're always seeking and looking for the next thing. so you're still going to be in a kitchen somewhere, just not this one. just not this one. the roux brand and the name le gavroche is carrying on. and we're going to take le gavroche on the road and we're going to be doing some residencies, notjust in the uk, maybe all over the world. so just watch this space. michel roux, it has been a pleasure. thanks for being on hardtalk. thank you. hello. wintry weather does not feature heavily in our forecast b

and then rene redzepi, whom i have actually interviewed on this programme. could explode into absolute rage with staff. have you, michel roux, done that, too? as a young chef, when i took over from my father, i would describe myself as an angry chef, yes. and what was the...what was the worst it came to? expletives. rage, shouting. physical abuse? no, never. and that should never be tolerated. absolutely never. and... and i think back on those years and i think what an angry, bad person i was, which... ..at the time, i suppose... and that was the time that you were alluding to when marco first set up his restaurant. that's right. he was, you know, he was under extreme pressure as well. but there is no excuse for that, especially, especially now. and we run... ifeel we — i — run a good kitchen. one of the pressures on you as a top chef is this — and you alluded to it earlier — this system of grading restaurants by michelin and their stars. and you have won michelin stars. right now, is this a...? two. two star. how much does that matter to you? it is a massiv