What's your guilty pleasure?
Magnum ice creams. But I don't let anyone see me eat them!
What ingredient could you not live without?
Lemons — they have so many uses, from intensifying flavours to stopping oxidisation of ingredients as well as neutralising odours.
What can you cook in ten minutes?
Many things, but best of all is a mix of cockles, mussels and prawns quickly fried, and then I stir in fresh pasta, tomatoes, basil and olive oil.
Best meal you've ever had?
Pig's trotters by Pierre Koffmann and also lightly smoked lobster by Michel Guérard.
Which chefs do you admire?
Michel Guérard — he is over 70 years old now and still a master.
What is the secret of a successful restaurant?
Consistency. You must keep the standards that people expect.
Which five guests would you like to dine with?
Charles de Gaulle, Margaret Thatcher, Winston Churchill, Antonin Carême, Cliff Richard.
What would your last meal be?
Roast chicken from Bresse, north of Lyon, with roasted baby new potatoes and seasonal greens. Simple but delicious.
Michel Roux Sr works with British Airways on food and dishes. This year, he celebrates 25 years of The Waterside Inn (waterside-inn.co.uk) maintaining three Michelin stars, the only restaurant outside France to do so.
