Joël Robuchon
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Joël Robuchon (born April 7, 1945) is a celebrated French chef.
Robuchon was born in Poitiers, France. At the age of 15, Robuchon became an apprentice chef at the Relais of Poitiers hotel. At 28, he was appointed as head chef at the hotel Harmony-Lafayette and was awarded the title of Meilleur Ouvrier de France. He was awarded "Chef of the Century" by the Guide Gault Millau. He later started his own restaurant in Paris. He has, in his time, mentored such distinguished chefs as Gordon Ramsay and Michael Caines.
Robuchon was the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant.[1]
He was renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excesses reductionism of la cuisine nouvelle. In particular his cuisine was seen as hearkening back to a more authentic, even bourgeois French cuisine - the "cuisine actuelle" of Patricia Wells' book (re-published as "Simply French") which focused on making each ingredient taste of itself.
Signature dishes include a cauliflower cream with caviar and potato puree. It is notable that the pomme puree is an unusually humble dish for a three star context.
Joel Robuchon opened his latest restaurant, L'atelier de Joel Robuchon, at the Landmark shopping center in Hong Kong on 28 November 2006.
[edit] Notes
- ^ "Someone has to be top. In the past decade, nine out of ten restaurant critics would tell you that man is Joel Robuchon";Mcdonagh,Giles;Financial Times Guide - Eating Out in Paris, April 1995
