‘I’d be amazed if my grandchildren don’t become chefs to be honest’: Michel Roux.Photograph: Dan Wooller/Shutterstock What time are you up? I’m an early riser, I have been since I was a kid. I was working from the age of 16 in a pastry shop in Paris. That was a 4am start, so I suppose I got conditioned. I like to attack the day, even if it’s a Sunday. First thing you do? As soon as I’m awake, my first thought is, where’s the coffee? Good quality coffee. Never instant. I can’t abide instant.