What's cooking: Alex Roux

Alex Roux. Picture / Carolyn Robertson

Alex Roux is from Toulouse and studied cooking and crepes in Brittany. He moved here five years ago with his New Zealand wife Lyn and worked at French eateries Escargot and the Bohemian Cafe before opening popular Kingsland creperie Bouchon with friends two years ago.

What's the best thing about your job?

You can create something new every night. It's like a theatrical performance.

Your idea of the perfect meal?

Kaikoura crayfish with sauce Roquefort. Maybe.

Who's your food idol?

Cedric Dupont, our head chef at Bouchon.

Your favourite restaurant?

The French Cafe.

Your favourite drink?

Ricard Tomate pastis on ice with a dash of grenadine. It's the best summer aperitif.

What do you eat when you can't be bothered cooking?

A cheeseboard or Thai takeaways with Lyn and our dog, Groucho.

What do you always have in your fridge?

Cheese. I miss Roquefort which is made from unpasteurised ewe's milk and isn't allowed to be sold here because of a ban on unpasteurised milk products.

What do you think the most overrated ingredient is?

Balsamic vinegar.

What cookbook are you reading at the moment?

The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson. Balthazar is a French restaurant in Manhattan and reveals all about French brasserie cooking.

Is there anything you wouldn't eat?

When you can eat snails or frogs' legs you can eat everything.

What differences have you noticed between the French and New Zealand diet?

The New Zealand diet is sweeter but more adventurous.

What would you be doing if you weren't doing this?

I would learn to surf at Piha beach.