Joel Robuchon
Joel Robuchon
Joël Robuchonis a 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 Francein 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 culinary television shows in France. He operates a dozen restaurants in Bangkok, Bordeaux, Hong Kong, Las Vegas, London,...
NationalityFrench
ProfessionChef
Date of Birth7 April 1945
CountryFrance
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.
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.
Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.
Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education about food. We must teach them to know their cuisine and to know the equilibrium of nourishment. That is very important for health.
I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me.
I travel a lot. If you look at my suitcase, everything is extremely well-packed and well-folded; people who travel with me are impressed at how organized I am. Some would refer to me as a maniac for this.
A few years ago, kids from poor areas in France were asked to draw items of food. For a chicken, they drew a drumstick. For a fish, they drew a fish stick. Those are extremes, but there is a lot that needs to be done to help children discover good food.
I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants.
If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal. You have to be able to identify what you're eating. One of my worst experiences is when I can't tell what I'm eating. It is a waste.