THE MAGAZINE 
In Bray-on-Thames, the Waterside Inn is celebrating a historic milestone: forty uninterrupted years with three Michelin stars. Heir to a lineage that has shaped global gastronomy, Alain Roux today embodies both the continuity and the future of this unique house. Between team spirit, the French art of living, and a drive for innovation, he reflects on transmission, the definition of excellence, and his vision of gastronomy.
1. Heritage and Emotion
Betty Marais:The Waterside Inn celebrates 40 years of three Michelin stars – an exceptional record. What emotions does this milestone bring to you, your family, and your team?
Alain Roux:Forty years… it’s an incredible moment, both moving and humbling. It is the celebration of a family vision that continues to thrive, and above all the reward for a collective, collaborative effort. It belongs as much to my family as to every member of my team. You are nothing without your brigade. We stand together in challenging moments, and the successes belong to everyone. There is pride, yes, but above all a profound sense of gratitude to all who have contributed to every plate, every service, every moment shared with our guests.
What do these 40 years say about the Waterside Inn, its identity, and its unique connection with guests?
These four decades tell a story of loyalty and discipline. The Waterside Inn is not just a restaurant, it is a home where every detail is designed to create a complete experience – a warm welcome, a sense of comfort, and the joy of indulgence. Our guests feel this: the attention, the precision, but also the warmth and humanity that make every visit unique.
When you think of your father, Michel Roux, what has he passed on that still lives on in every detail of the Waterside Inn experience?
My father taught us that excellence is not a single moment, but a continuous thread. His discipline, his sense of taste, and his devotion to pleasure and generosity are written into our DNA. Above all, he showed us that every service should be lived as an encounter – between the chef, the team, and the guest.
2. Excellence as an Art of Living
What, in your view, makes the Waterside Inn a true destination of timeless luxury?
For us, luxury is not just material: it is a harmony of know-how, emotion, and memory. Our guests don’t come simply for a meal, but for a journey through time and taste, where every dish tells the story of our house, our products, and our artisans. The Waterside Inn offers a discreet yet complete luxury–refinement that feels natural, never ostentatious.
How would you describe the unique alchemy of your house, between precision, savoir-faire, scenography, and emotion?
It is a subtle balance: the precision of gestures, the mastery of techniques, the balance of flavors, the art of presenting a dish, and the ability to touch the guest’s emotions. All of this while never losing sight of the sincerity and simplicity that are the true charm of our house.
In 40 years, the restaurant has evolved – but what has remained unchanged in your definition of excellence?
Excellence is about constancy and respect: respect for the product, for the guest, for the team, and for tradition. We innovate in taste and technique, but never at the expense of rigor or the soul of our house. Excellence is an art of living, handed down from generation to generation.
3. The Future and Innovation
How do you find the balance between tradition and creativity?
It’s a play between tension and harmony. Tradition provides us with anchors, a solid foundation. Creativity enables us to evolve and thrive. It is this constant dialogue that lets our house grow without ever betraying its essence.
Today’s gastronomy must appeal to different generations, with varied expectations. How do you remain relevant and desirable as audiences evolve?
You have to listen, observe, and understand. New generations seek authenticity, experiences, and sometimes a little storytelling behind a dish. We remain relevant by combining classical savoir-faire with touches of emotion and surprise, while staying true to our identity.
The Waterside Inn is a global reference – what would you like it to embody in the next 40 years?
I would like it to remain a beacon of excellence, a place where gastronomy is celebrated in all its dimensions: product, technique, pleasure, emotion, history. A reference, yes, but also a living space, capable of adapting to new ideas while keeping its soul.
4. Transmission and Community
What does it mean to you to belong to Les Grandes Tables du Monde?
It means being part of a family that shares the same passion and the same respect for excellence. It is a network of exchange, support, and inspiration, where each house is unique but linked by the same desire to create extraordinary experiences.
How do you define your mission today?
Being a restaurateur means guiding a team, surprising guests, maintaining a standard of excellence, and sharing our passion. It is a balance of listening, management, creativity, and transmission.
Finally, what message would you give to young chefs and restaurateurs who dream of following in your footsteps?
Work with passion, be patient, respect your products and your teams, and never be afraid to innovate. Seek to touch emotions, not just palates. And above all, build a legacy you can be proud of – one meal at a time.
