Owners Jennifer Roux
and Chef Fabrice Roux
hen a classically trained, French-born chef with the for tuitous surname Roux opens a self-titled,
Old World bistro, you trust your gut that it will exceed expectations. And you'd be correct.
Chef Fabrice Roux, who began his career in Paris at landmarks Hotel Crillon and Gourmad Prunier, opened
Roux last year with his wife Jennifer. While the word roux describes the French technique of thickening sauces,
much of his food hails from Spain. Roux calls his small plates petites assiettes, not tapas, but they resemble
Spanish bites, like gambas — shrimp with butter, garlic and brandy. And the most talked about large plate is
Roux's showstopping paella. Roux drew accolades in 2008 with the opening of Joya, a Spanish restaurant in
Palo Alto. Carmel Valley's Roux exudes warmth, from a gracious Jennifer greeting guests, to the umbrella-dot-
ted, heated patio lined. A well-curated wine list allows room for local labels, but many diners star t with Roux's
refreshing white sangria. Another Frenchman's nod to Spain. —Larry Harland
W
Photos:
Kelli
Uldall
154 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 6
Braised short ribs
with caramelized
Brussels sprouts and
butternut squash
Cabernet reduction
6 Pilot Rd.
Carmel Valley • 831/659-5020
www.rouxcarmel.com
good
taste
6 Pilot Rd. 6 Pilot Rd.
Roux
