The Roux family legacy is synonymous with world-class gastronomy. Michel Roux, the legendary patriarch, transformed the UK’s dining landscape with Le Gavroche, London’s first Michelin-starred French restaurant, and the iconic Waterside Inn in Bray. His son, Alain Roux, has maintained the Waterside Inn’s three Michelin stars since 2002, exemplifying exceptional culinary craftsmanship.
Given this remarkable heritage, the arrival of a Roux-led restaurant at Edinburgh’s esteemed The Balmoral hotel commands attention from gourmands and luxury travelers alike.
Brasserie Prince by Alain Roux, nestled on the ground floor of the five-star Rocco Forte property, brings a refined Franco-Scottish dining experience to the heart of Edinburgh. Open since June, this vibrant brasserie replaced Hadrian’s Brasserie and The Balmoral Bar, marking a creative partnership between Alain Roux and his father, Michel Roux O.B.E.
The interiors exude a modern elegance with lively hues, setting the stage for French-inspired cuisine crafted from the finest Scottish ingredients. In Alain Roux’s words: “Brasserie Prince is all about celebrating the marriage of French culinary tradition and Scotland’s outstanding seasonal produce. The menu is rooted in beloved bistro classics, yet each dish is elevated by local flavors and contemporary flair.”
The culinary team draws inspiration from Scotland’s rich larder, featuring exquisite seafood platters, artisanal sharing plates, and thoughtfully curated raw bar selections. Alain Roux’s personal touch is evident in every dish—he aims to recreate the comforting, authentic flavors he enjoys with family and friends, shaped by his French roots and enriched by Scottish terroir.
Capable of welcoming up to 210 guests, Brasserie Prince serves breakfast, lunch, and dinner, alongside lighter fare and seafood delicacies at the bar. Menus change with the seasons, with signature dishes like Scottish côte de boeuf and Plateau de fruits de mer taking center stage, all prepared with uncompromising quality.
Diners can also indulge in daily ‘Grand-Mère’s Specials’—a curated selection that embodies the unique fusion of French and Scottish culinary artistry. Highlights include Boudin noir aux deux pommes (black pudding with caramelized apple and potato purée) and Côtelettes d’agneau, featuring succulent lamb cutlets with couscous, sorrel, and mint sauce.
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