posted on April 16, 2011 04:50
Joël Robuchon (born 7 April 1945 in Poitiers, France) is a world-renowned French chef and restaurateur. He was titled “Chef of the Century” by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France’s Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted a culinary television show in France. He operates a dozen restaurants in Hong Kong, Las Vegas, London, Macau, Monaco, New York City, Paris, Taipei, and Tokyo, with a total of 25 Michelin Guide stars among them – the most of any chef in the world.
As a child he was bound for priesthood, yet family struggles forced him to work, and subsequently he began to work as a cook. At the age of 15 he became an apprentice chef at the Relais of Poitierss Hotel where he learnt the basics of traditional culinary techniques. At 21 he became the official chef of La Tour de France, this experience gave him the opportunity to travel all through France. During this time he learned many diverse French regional techniques. At 28 he was appointed as head chef at the Hotel Harmony Lafayette. This job involved the overseeing of 3000+ meals each day. And with this two years later he was awarded to the highest distinction a culinary manual worker can achieve in France, “Meilleur Ouvrier de France”
In 1981 Joel finally opened his first restaurant Jarmin, in Paris. Within three years he received three Michelin stars meaning “exceptional cuisine, worth a special journey.” Only 11 other restaurants have received these top honors. Soon after this he was elected “Cuisinier du Siecle” or “Chef of the Century”. By the Guide Gault Millau
Between the course of the next 15 years, Robuchon became one of the words top chefs, trained and mentored current top chefs such as Eric Ripert, Micheal Caines and Gordon Ramsy. In 1996 embarked on a mission to place his top restaurants all across the globe. These include the L’Ateliers “chain” which are in Paris, Las Vegas, New York, London, Taipei and Hong Kong. He also opened “Restaurant Joel Robuchon” in Monte-Carlo, Las Vegas, Paris, Tokyo and Nagoya. And recently he opened his first Japanese restaurant, “Yoshi” in Monaco.
Robuchon is known for his relentless need for perfection in his cuisine. His food is seen as a new form of simple, authentic French cusine. And focuses on making each ingredient “taste of itself”
He is known to run his kitchen in a brutal manner, one stage during his traning, Gordan Ramsy recalls having a poorly made prawn gnocci thrown in his face. Yet many of his chefs claim that when everything runs in order, he is a very easy going and thoughtful teacher.
He has also written 6 cookbooks, two being so popular they were translated into English.
Joel Robuchon is often seen as one of the greatest chef’s of all time, mentoring some of the greatest cooks, re-inventing his homeland cuisine culture and gathering 25 Michelin stars in his career.
Restaurants
Hong Kong – L’Atelier de Joël Robuchon (2 Michelin stars)
Las Vegas – L’Atelier de Joël Robuchon (1 Michelin star), Joël Robuchon (3 Michelin stars)
London – L’Atelier de Joël Robuchon (2 Michelin stars), La Cuisine de Joël Robuchon
Macau – Robuchon á Galera (3 Michelin stars)
Monaco – Restaurant de Joël Robuchon (2 Michelin stars)
New York – L’Atelier de Joël Robuchon (1 Michelin star)
Paris – L’Atelier de Joël Robuchon (2 Michelin stars), La Table de Joël Robuchon (2 Michelin stars)
Taipei – L’Atelier de Joël Robuchon
Tokyo – L’Atelier de Joël Robuchon (2 Michelin stars), La Table de Joël Robuchon (2 Michelin stars), Le Chateau de Joël Robuchon (3 Michelin stars)
Cookbooks
Tout Robuchon (published as The Complete Robuchon in English)
French Cheeses
Joël Robuchon Cooking Through the Seasons
La Cuisine de Joël Robuchon
L’Atelier of Joël Robuchon: The Artistry of a Master Chef and His Protégés
Le Grand Larousse Gastronomique
Robuchon's signature dishes include a cauliflower cream with caviar and potato puree, "Pommes Puree Truffee" truffled potatoes, and his "La Caille Farcie de Foie Gras et Caramelisee", free-range quail stuffed with foie gras.
Robuchon once threw truffled langoustine ravioli at Gordon Ramsay when the young Scot was training with him at his Paris restaurant, Jamin. “I was younger and hot-headed then – more impulsive too,” he said. “As for Gordon’s shouting and screaming, I wouldn’t take too much notice of it, but it does make good viewing on TV, for sure.”