When you cook, you take a life. When you eat fish, or meat, you take a life. And you must be very respectful of the ingredients and that is very important.
Joel Robuchon Quotes
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
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| Birth: | 7th April, 1945 |
| Nationality: | French |
| Profession: | Chef, Restaurateur |
About
Joel Robuchon was born in Poitiers, France. He is a French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989. He also awarded the Meilleur Ouvrier de France in cuisine in 1976. He operates a dozen restaurants in Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Monaco, Paris, Singapore, Taipei, and Tokyo. At 28, he was appointed as head chef at the hotel Concorde-Lafayette. He hosted Cuisinez comme un grand chef on TF1 from 1996 to 1999. He hosted Bon appétit bien sûr on France 3 in 2000. He has written several cookbooks include: Simply French (with Patricia Wells), L'atelier of Joël Robuchon (with Patricia Wells), La Cuisine de Joel Robuchon (with Nicolas de Rabaudy), The Complete Robuchon, Vegetables and Salad, Desserts, Cakes and Pastries, French Regional Food (with Loïc Bienassis), and My Best: Joël Robuchon.
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