'I work at my restaurant Le Gavroche from 7.30am to midnight most days and I definitely wouldn't get through that alive if I was a fat slob. I think chefs are realising that you have to be fit to cope with our arduous work. Lots of chefs run the London Marathon. Gordon Ramsay did it last year, Phil Howard from The Square is running today along with many other chef friends. I have run eight marathons. My fastest is three hours 13 seconds and I'm hoping to do better this year.
In the weeks before a marathon, diet is particularly important as I need to put the proper fuel in to get results. My body tells me not to eat unhealthy food. I do allow myself the odd chocolate.
What I haven't mentioned in my diary is all the tasting at Le Gavroche. I'm continually dipping my finger into creamy sauces, risottos, and drink litres of water. I had a couple of funny days this week with the judging of the Roux Scholarship and the private party but, all in all, it's a fair reflection of my diet, whether I'm training or not.'
· To order The Marathon Chef: Food for Getting Fit, by Michel Roux Jr, for £17 plus p&p (rrp £20), call the Observer book service on 0870 066 7989
Running buffet - constant fuel from dawn to dusk
Monday
Breakfast 7am: muesli and an espresso.
Snack Oatmeal biscuits with cheese.
Lunch 11.30am at Le Gavroche: tagliatelle with lamb curry, salad, water, espresso, five petit fours.
Dinner Cooking for a charity do. Two slices of salami, a slice of veal, a grissini, an apple, two litres of water. Home at 1am, starving, so bowl of Kellogg's Apricot Bites, tea.
Tuesday
Breakfast Usual.
Snack Oatmeal biscuits.
Lunch 11.30am: two rolls, green salad, braised ox cheek with red wine and smoked bacon sauce. Cheese, Evian, a double espresso.
Dinner 6.30pm with staff: salad, steamed broccoli, Dover sole with shallots, two rolls. Water and four chocolates.
Snack 10.30pm: 200g raspberries, four amaretti biscuits, water.
Wednesday
Breakfast Usual.
Lunch 11.30am: broccoli in garlic butter. Crispy baby lamb belly, green salad, two rolls, a double espresso, water, three almond chocolates.
Dinner Two sticks of celery, four filled rolls, a litre of water, 200g raspberries. Home at midnight for a ginger and lemongrass infusion.
Thursday
Breakfast Usual plus four petits fours.
Lunch Judging the regional finals of the Roux Scholarship. Coffee and oatmeal cookies. At Bath University: two brown rolls with cheddar and pickle, water and stale filter coffee. Tasted six main dishes and six desserts.
Dinner Back at work: roll with four grilled artichokes. Evian. Brioche.
Friday
Breakfast Usual.
Snack Espresso and biscuits.
Lunch 11.30am: broccoli, a frankfurter, a roll, salad and braised flank of veal. Water, espresso and three petits fours.
Dinner 6.30pm: Tuna steak, salad. 12.30pm: biscuits, apple.
Saturday
Breakfast Usual.
Snack Water, a toasted bagel with honey.
Dinner At Club Gascon with my wife and daughter: cucumber and beetroot soup, quail salad, hot foie gras, rack of lamb and cheese. Glass of champagne.
Sunday
Breakfast Espresso, toast and marmalade. After run: bowl of muesli, bagel and honey.
Dinner Glass of champagne and a glass of red wine. I cooked polenta with parmesan and truffles. A hot chorizo sausage, brown bread and salad followed by two cups of thyme infusion.
