La Roux Kitchen

La Roux Kitchen

Roux’s is located in the Odd Fellows Building in the heart of the Woodbine Main Street District. Originally constructed in 1878 as the Odd Fellows Lodge #405, this Italianate style building is the cornerstone of our downtown. For generations, children of the days have convened here to discuss events (I.O.O.F Lodge, 1878 – 1903) conduct business (Siebels’ Department Store, 1904 – 1954), and break bread (Bob’s Cafe, 1972 – 1998). Today, in its 3rd American century, we’re proud to call this revered building our home. Roux’s features a Modern American menu with a touch of Italian influence, informed by seasonal produce and established local favorites. All menu items consist of food prepared in-house, cooked from raw ingredients, and carefully chosen from conscientious purveyors. Our lunch menu caters to guests seeking a timely and economical dining option, while dinner offers casual table service and a menu that invites guests to savor some of the finest cuisine in the area. Ross Clark, Roux’s executive chef and founder, is a native of Woodbine. His background in French and Italian fine-dining cuisine, coupled with his familiarity with local culture, tastes, and sensibilities, inspire a menu that balances tradition and innovation. “This restaurant has been years in the making and all we want to do is give people a great place to eat. We plan on keeping things simple and delicious, and we will do everything we can to make our guests happy.” – Ross Clark, Chef
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La Roux Kitchen

3.27.15 – the making of Roux’s. A special thank you to all those who helped make this dream a reality. Welcome to Roux’s! Watch the video for a quick tour of what we’re all about. We hope to serve you soon!”Visit Roux’s Restaurant in Woodbine, where head chef Ross Clark creates an inspired menu of local cuisine.” – Iowa Ingredient, IPTV
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La Roux Kitchen

The restaurant made almost £250,000 in profit last year, according to abbreviated accounts filed at Companies House. Michel Roux Jr is the majority shareholder and has been running the restaurant since 1991 when he took over from his father, Albert Roux, who opened it in 1967 and helped train culinary stars including Marco Pierre White and Gordon Ramsay.
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La Roux Kitchen

“Michel Roux Jr has stated that it is his continued stance to reduce the number of hours that front of house, chefs and kitchen staff work,” the statement added. “To this end Le Gavroche announced earlier this year that the restaurant would be closed all day Monday, as well as being closed Saturday lunchtime, and all day Sunday. This was introduced to improve the working conditions for all staff members.”
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La Roux Kitchen

“I don’t agree with it,” said one chef. “I don’t like that they can get away with it, but I think because Roux has such a name he can do it. They are exploiting people.”
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La Roux Kitchen

Roux’s is located in the Odd Fellows Building in the heart of the Woodbine Main Street District. Originally constructed in 1878 as the Odd Fellows Lodge #405, this Italianate style building is the cornerstone of our downtown. For generations, children of the days have convened here to discuss events (I.O.O.F Lodge, 1878 – 1903) conduct business (Siebels’ Department Store, 1904 – 1954), and break bread (Bob’s Cafe, 1972 – 1998). Today, in its 3rd American century, we’re proud to call this revered building our home.
la roux kitchen 6

La Roux Kitchen

Roux’s features a Modern American menu with a touch of Italian influence, informed by seasonal produce and established local favorites. All menu items consist of food prepared in-house, cooked from raw ingredients, and carefully chosen from conscientious purveyors. Our lunch menu caters to guests seeking a timely and economical dining option, while dinner offers casual table service and a menu that invites guests to savor some of the finest cuisine in the area.
la roux kitchen 7

La Roux Kitchen

Ross Clark, Roux’s executive chef and founder, is a native of Woodbine. His background in French and Italian fine-dining cuisine, coupled with his familiarity with local culture, tastes, and sensibilities, inspire a menu that balances tradition and innovation. “This restaurant has been years in the making and all we want to do is give people a great place to eat. We plan on keeping things simple and delicious, and we will do everything we can to make our guests happy.” – Ross Clark, Chef
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A job at Le Gavroche is considered valuable for young chefs, who get to learn fine French cooking skills under an acknowledged master and leave with a two-star Michelin restaurant on their CV. Many come from mainland Europe but frequently stay for only a year or two. The kitchen does not operate a shift system, rather all chefs work every service the restaurant is open. It ensures consistent quality but means the onus is on chefs to work however long it takes to get their job done, sources said.