Joël Robuchon
From Wikipedia, the free encyclopedia
| Joël Robuchon | |
|---|---|
| Born | 7 April 1945 (age 63) Poitiers, France |
Joël Robuchon (born 7 April 1945 in Poitiers, France) is a French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989[1] and also awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976.[2] 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.[3] [4] He operates more than a dozen restaurants in cities worldwide, including Hong Kong, Las Vegas, London, Macau, Monaco, New York City, Paris, and Tokyo, with a total of 17 Michelin Guide stars among them - the most of any chef in the world.[5]
Contents |
[edit] Biography
Robuchon was born in Poitiers, France, and at the age of 15 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. In 1989, he was awarded "Chef of the Century" by the guide Gault Millau. He later started his own restaurant in Paris. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines. At 31, he won the Meilleur Ouvrier de France for his excellent craftsmanship in Culinary Arts.
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.[6]
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 excessive reductionism—of nouvelle cuisine. In particular, his cuisine was seen as harkening 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.
[edit] Restaurants
Joel Robuchon opened his latest restaurant, L'Atelier de Joël Robuchon, at the Landmark Tower in Hong Kong on November 28, 2006. The next restaurant is planned to open next year in Tel Aviv, Israel.[7]
[edit] References
- ^ Leuzzi, Jennifer. "A Top Chef Arrives in New York (Finally)", The New York Sun, 2006-08-09. Retrieved on 2007-11-25.
- ^ Liste des lauréats du concours de Meilleur Ouvrier de France, Classe Cuisine (French). Meilleur Ouvrier de France - Cuisine official website. Retrieved on 2007-11-25.
- ^ “Chefs Around the World”, Travel International: 28, Spring 2005, <http://www.stardiamondaward.com/newsletter/objects/TI_Spring05_4.pdf>
- ^ L'Atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges. Wiley & Sons. Retrieved on 2007-11-25.
- ^ Vines, Richard. "Joel Robuchon Overtakes Ducasse, Ramsay as Michelin's Star Chef", Bloomberg, 2007-11-19. Retrieved on 2007-11-25.
- ^ MacDonogh, Giles (1995-05-08), “Star performance - Giles MacDonogh takes a fresh look at the culinary capital of the world and assesses the city's top eight restaurants”, Financial Times Guide to Eating Out In Paris: 3
- ^ Kaufman, David. "Seaside Revelation in Tel Aviv", Time.com, 2007-09-17. Retrieved on 2007-11-25.
