Michel Roux, transformer with his brother of the British restaurant scene, died on March 11th, aged 78
大廚米歇爾·魯克斯于3月11日去世，享年78歲。他和哥哥艾伯特是英國餐廳的變革者。
The sight was so awful that Michel Roux, then only in his 20s and new to London, quickly turned his face away. Through the window of the Lyons Corner House near Marble Arch he could see people eating British peas. The peas were fluorescent, big as quails' eggs. And there was worse: on each side-plate a piece of sliced bread, limp as a handkerchief and bleached frighteningly white.
當時的情景是如此糟糕，以至于剛到倫敦不久、才20多歲的米歇爾·魯克斯很快就把臉轉開了。透過大理石拱門附近里昂角屋餐廳的窗戶，他看到人們在吃英國豌豆。豌豆表面非常亮，像鵪鶉蛋那么大。還有更糟的：每個小盤里都有一片切片面包，像手帕一樣軟塌塌的，白得嚇人。
He realised then that he had come to a land that was still in the culinary Dark Ages. And it was all Albert's fault. His older brother had persuaded him to come. He had been working as a chef in London for eight years, and now had plans. Those eventually led to the founding of two restaurants, Le Gavroche in Chelsea and the Waterside Inn at Bray in Berkshire, which transformed fine dining and the whole food scene in Britain. Each venue earned three Michelin stars, something the country had never experienced before. But as Michel stood aghast in the street that day, he was torn between revolutionary fervour and despair.
他意識到自己來到了一個仍處于烹飪黑暗時代的國度。這都是艾伯特的錯。是他的哥哥勸他來倫敦的。他在倫敦當廚師已經八年了，現在已經有了計劃。這最終促成了兩家餐廳的成立，一家是切爾西的Le Gavroche餐廳，另一家是伯克郡布雷的Waterside Inn餐廳，它改變了英國的高級餐飲和整個美食界。每家餐廳都獲得了米其林三星，這是這個國家以前從未有過的事情。但當米歇爾那天站在街上驚呆時，他是在革命熱情和絕望之間左右為難。
Despite the fact that Albert was dark, dumpy and short, and he was tall, fair and much handsomer, he had always looked up to him, so to speak. If Albert had been a fireman, he would have been a fireman too. As it was, Albert went young to be apprenticed to a pastry-chef, so at 14 he did the same. There at last he surpassed his brother, becoming so good at pastries and desserts that for many years he held the title of Best Pastrycook in France.
盡管艾伯特又黑又矮又胖，而他又高又白又帥，但是可以說，他一直都很尊敬艾伯特。如果艾伯特是一名消防員，他也會成為一名消防員?，F實是，阿爾伯特很年輕就去做糕點師的學徒，所以在14歲時，米歇爾也做了同樣的事情。在那里，米歇爾終于超越了他的哥哥。他非常擅長糕點和甜點，多年來，他一直是法國最好的面點師。
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