The Cost of Dining and the Pressure of Perfection

Stephen Sackur speaks to the master chef and restaurateur Michel Roux. After 56 years of fine food and Michelin stars, his family restaurant Le Gavroche is closing its doors. He was a torch bearer for a British culinary revolution, but is the business of fine food turning sour?

(Photo: Chef Michel Roux Jr in the Chez Roux restaurant at Cheltenham Racecourse. Credit: Steven Paston/PA)