Joel Robuchon Quotes

A collection of quotes by Joel Robuchon.

JoÃ«l Robuchon was a renowned French chef who is considered one of the greatest culinary masters of his generation. He was born on April 7, 1945, in Poitiers, France, and developed an early passion for cooking. Robuchon's culinary journey began at a young age when he enrolled in a seminary, where he discovered his love for cooking while working in the seminary's kitchen.

After abandoning his priestly ambitions, Robuchon pursued classical culinary training and worked at various renowned restaurants in Paris. His talent and meticulous attention to detail quickly earned him recognition, and at the age of 29, he became the Head Chef of the prestigious Hotel Concorde La Fayette.

Robuchon's culinary style focused on simplicity, allowing the ingredients to speak for themselves. He popularized the concept of "cuisine moderne," which emphasized clean flavors and precise techniques. His signature mashed potatoes, made with an astonishing 50% butter, became an iconic dish that epitomized his dedication to perfecting even the simplest recipes.

Throughout his career, Robuchon achieved numerous accolades, including being the most Michelin-starred chef in the world. He garnered an impressive total of 32 Michelin stars awarded to his restaurants globally. Robuchon also mentored and influenced many aspiring chefs, becoming a significant figure in the gastronomic world.

JoÃ«l Robuchon's contributions to the culinary arts continue to be celebrated even after his passing on August 6, 2018. His impact on the culinary world and his extraordinary culinary skills have forever left a mark, making him an enduring legend in the realm of gastronomy.

A few years ago, kids from poor areas in France were asked t

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 travel a lot. If you look at my suitcase, everything is ex

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.

As a chef, you need to respect your guests and their needs.

As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.

Taste is developed by the diversity of the products one can

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 var

I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me.

Southeast Asia food uses many different types of spices whic

Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.

The simpler the food, the harder it is to prepare it well. Y

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

We the chefs have a responsibility to learn about the chemic

We the chefs have a responsibility to learn about the chemical makeup of food!

I've never followed a vegan or vegetarian diet in the past,

I've never followed a vegan or vegetarian diet in the past, but I think I could do it. It would not be easy. I have worked with nutritionists who have said a vegan diet is not necessarily all positive for your health, because you need nutrients you only find in meats. I believe in a balanced diet.

In France today, people no longer eat as much heavy food and

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.

I am very honored for all the distinctions and accolades, bu

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.

My cooking philosophy, what I try to do, is to make a cuisin

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.