Le Gavroche (The Urchin) is a restaurant at 43 Upper Brook Street in Mayfair, London. It was opened in 1967 by Michel and Albert Roux at 61 Lower Sloane Street, its premises until 1981. Albert's son Michel Roux Jr is the current chef patron. It was the first restaurant in the UK to be awarded three Michelin stars, which it held from 1982 to 1993. The restaurant offers classical French food, although some dishes are more modern. Notable dishes are Soufflé Suissesse (cheese soufflé baked on double cream); Le Caneton Gavroche (whole poached duck in a light consommé served with three sauces for two); and Omelette Rothschild. Its name comes from the character Gavroche in Victor Hugo's Les Misérables. Overview Chefs who have worked in the kitchen of Le Gavroche include Marco Pierre White, Gordon Ramsay, Marcus Wareing, Pierre Koffmann, Bryn Williams, Michael Smith, Konstantin Filippou and Monica Galetti. Albert's son Michel Roux Jr is the current chef patron having taken over the running of the kitchen in 1991. Under his stewardship, Le Gavroche has been consistently placed in Restaurant's Top 50. The current Executive Chef is Rachel Humphrey and the Head Chef is Gaetano Farucci. Le Gavroche was listed in the Guinness Book of World Records as having served the most expensive meal per head when three diners spent $20,945 on one meal (including cigars, spirits, and six bottles of wine costing $19,248) in September 1997. In 2008, Silvano Giraldin, Le Gavroche's General Manager, retired after 37 years working there. He remains as one of Le Gavroche's directors. David Coulson, runner-up in the 2010 BBC series MasterChef: The Professionals, accepted an offer of employment from Michel Roux Jr during the final stages of the show and was to start work with Le Gavroche as chef de partie in January 2011. The current (2016) head chef is Rachel Humphrey. In November 2016, it emerged that some employees were being paid as little as £5.50 per hour. This was considerably less than the 2016 legal UK minimum wage of £7.20 per hour. The restaurant has since committed to reviewing and increasing wages and the time that the restaurant is closed to reduce staff working hours. The restaurant was also further disadvantaging staff by treating the service charge as restaurant revenue, and not a tip, as it is commonly believed to be. Ratings In 1974, Le Gavroche was the first restaurant in