IT’S A FOOD PAIRING you won’t find anywhere else. At Brasserie Prince by Alain Roux at The Balmoral Edinburgh, Executive Chef Alain Roux partners with his father, Michel Roux, O.B.E., to marry the finest Scottish produce with classic French techniques. The menu changes with the seasons and features freshly caught seafood, a raw bar, light, vibrant small plates and generous sharing dishes that highlight the quality of local ingredients.
This collaboration brings together two celebrated hospitality families: the Roux family and Rocco Forte Hotels. The Balmoral has been a landmark in Edinburgh for more than a century and remains the city’s most prestigious address. The hotel also houses other acclaimed dining options, including the Michelin-starred Number One restaurant and an award-winning spa.
Which destinations inspired you, and how has that inspiration translated into your culinary concepts? I draw inspiration from everywhere I visit. Exploring local markets is always a priority for me; discovering the beauty of ingredients and how they taste is central to my approach. California is a chef’s paradise, with abundant farmers’ markets and the vibrant Chinatown of San Francisco offering a wide range of produce and flavors. Asia, with its bustling street-food culture, continually fascinates me — I often return inspired by simple but powerful flavor combinations.
Scotland, however, holds a special place for ingredients. Its cold, clear lochs and seas produce exceptional fish and seafood, and the Highlands offer outstanding beef, game, wildfowl and venison. The fruits and vegetables are notable for their freshness, flavor and quality, making Scotland a rich source for seasonal menus.
Whom do you consider your culinary hero? It’s hard to pick one: either my father, Michel, or my Uncle Albert — it depends who’s listening. I must also acknowledge my mother, Françoise, a naturally talented cook, and my maternal grandmother, Germaine, whose simple, flavorful recipes left a lasting impression on the family. Their influence shaped much of my culinary foundation.
What one person most influenced your cooking style? Choosing a single influence is difficult because I trained under eight head chefs, primarily in France at Michelin-starred establishments. If pressed to name one, I would say Denis Ruffel, chef-owner of Pâtisserie Millet in Paris, where I apprenticed in the 1980s. Chef Ruffel was an inspiring and generous mentor. My pastry apprenticeship under him was comprehensive: he took me to markets, involved me in cookbook projects, demonstrations and recipe development, and entrusted me with catering for private events. That broad, hands-on experience shaped my technique and work ethic.
What is your favourite food city? I have two favourites on opposite sides of the world: New York and Tokyo. New York amazes me with its incredible diversity — from street vendors to fine dining, everything can be exceptional. Tokyo is where I most appreciate Asian flavors; there I constantly discover new dishes, restaurants and ingredient pairings. The food culture in Tokyo emphasizes balance and minimal processing, which I deeply admire.
What do you think the next big trend on the food scene will be? I believe restaurants that grow produce in their own kitchen gardens or source ingredients locally will continue to rise in prominence. Consumers are becoming more aware of the harms of mass production and are seeking food that is healthier and kinder to the environment. This shift is about respect — for the land, the producers and our own well-being. As a chef, I prioritise building relationships with local suppliers for grains, meat, fish, organic vegetables, fruit and dairy, and I expect that focus on provenance and sustainability will become even more important.
THE BALMORAL EDINBURGH
1 Princes St.
Edinburgh EH2 2EQ
United Kingdom
tel 44 131 556 2414
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