In honor ofÂ Queen Elizabeth II’sÂ Diamond Jubilee, aÂ menu of right royal pedigree is reigning supreme inside London’s Roux at The Landau.Â Through June 9th, Executive Chef Chris King – with the input of father and son chefs Albert and Michel Roux Jr. – is showcasing a Jubilee option at the celebrated eatery, marked by a crown on each of the daily lunch and pre-theatre menus, reflecting traditional dishes with blue-blood backstorys that have been given a twenty-first century spin. I recently got a glimpse of three of the dishes, but I’d expect there’s going to be a few more sovereignÂ surprises up this King’s sleeve.
In 1952, the year of Queen Elizabeth’s coronation, Albert Roux moved to London from France and worked as an apprentice at Cliveden, the illustrious Berkshire country house where he often served soft Cotswold Legbar Hen’s Egg Ã la Reine Â to the likes of Lady Astor.Â Sporting the title Ã la Reine, meaning “to the Queen,” the dish is a combination of chicken and foie grasÂ poached in Madeira then bound with truffled mayonnaise and used to fill a traditional brioche a tete. A soft-poached Cotswold Legbar hen’s egg is perched on top and garnished with slices of summer truffle.Â Roux went on to earn three Michelin stars at Le Gavroche, yet still recalls the dish as one of his most refined – and who can blame him.
Often referred to as the â€œKing of Chefs and the Chef of Kings,â€ the great Chef Escoffier was born in France but resided in London for many years.Â He took great delight in naming his dishes after famous people or places, but one dish in particular proved to take the fancy of royalty:Â GewÃ¼rztraminer Poached Var Salmon Royale. And not just because of the royal honorific – when any of Escoffier’s fish dishes ended with the wordÂ royaleÂ it meant the garnish was crayfish. In this version wild Var salmon is poached in an aromatic GewÃ¼rztraminer court bouillon and served with a kingly version of Escoffier’s original garnish – shelled crayfish tails, tiny quenelles of herbed salmon mousseline, and a parisienne of potatoes flavored with crayfish essence.
Hereford Strawberry Queen of Puddings sounds like a champion bitch at the Westminster Show but it’s actually a dessert made famous by Queen Victoria – Britain’s longest-serving monarch – following a trip up north to Manchester. The local residents felt their custard and strawberry jam pudding was too plain for the Queen so they added meringue to dress it up. Her Royal Highness loved it so much it became a staple. The Roux version is much lighter than the original recipe yet calls for rich custard thickened with brioche crumbs. It’s offset with a lightly-set fragrant jam of Hereford strawberries from Oakchurch farm and a mound of glazed Italian meringue.
Roux at The LandauÂ is in the legendaryÂ Langham, which opened in 1865 as Europeâ€™s first Grand Hotel. The hotel also happens to serve one of the swankiest afternoon teas in town in collaboration with luxury goods brand Asprey â€“ yet another excuse to toast British heritage and 60 years of The Queen.