JOËL ROBUCHON
Joël Robuchon, crowned « Meilleur Ouvrier de France » in 1976, « Chef of the year » in 1987 then
« Cook of the Century » in 1990. Since then, he is the chef who
holds most « stars » in the world in the Michelin guide.
JOËL ROBUCHON
Joël Robuchon, crowned « Meilleur Ouvrier de France » in 1976, « Chef of the year » in 1987 then
« Cook of the Century » in 1990. Since then, he is the chef who
holds most « stars » in the world in the Michelin guide.
”
As a cook, you have to be able to awaken all the senses.
An emotion is created with visual as well as
tasting, touch, smell, taste… everything has to be
developed.
Joël Robuchon.
”
As a cook, you have to be able to awaken all the senses.
An emotion is created with visual as well as
tasting, touch, smell, taste… everything has to be
developed.
Joël Robuchon.
BIOGRAPHY
BIOGRAPHIE
When he was born on 7 April 1945 in Poitiers, nothing destined this mason’s son to win all these titles, all these distinctions. As a student at the Minor Seminary of Mauléon-sur-Sèvres in the Deux-Sèvres region, he thought for a time he would enter the service of God, but he found his way in gastronomy, first as an apprentice and then as a journeyman.
At only 29 years old, he took over the kitchens of the Concorde Lafayette Hotel and managed 90 cooks, serving several thousand meals a day. His professionalism, rigour, confidence and creativity have already earned him a fine reputation. After a successful stint as chef and catering manager at the Nikko Hotel, where he earned two stars, he opened his own restaurant in December 1981: Le Jamin.
The first year, he received his first star in the Michelin guide, the following year, the second and the year after the third. Three years, three stars, never seen before in the history of gastronomy!
For more than ten years, his restaurant was a considerable success. In 1994, he moved to avenue Raymond Poincaré in a restaurant bearing his name.
The Restaurant « Joël Robuchon » was consecrated by the International Herald Tribune as « Best Restaurant in the World » in 1994. A worldwide success is already taking shape…
Joël Robuchon, at the age of 50, as promised, announces his retirement, to devote himself to the transmission of his knowledge.
Far from the pressure of the stars, he decides, with his director friend Guy Job, to « bring » cooking to television, to make it more accessible, to desecrate it.
For more than 10 years, Joël Robuchon and Guy Job have been offering the cultissimo rendez-vous « Bon Appétit Bien Sûr », a daily televised meeting, a real cooking lesson, where every week he receives a chef and presents simple and inexpensive recipes, tips and tricks, in order to make it accessible to as many people as possible. Since September 2011 Joël Robuchon hosts a new weekly cooking magazine « Planète Gourmande », produced and directed by Guy Job, in which he shares his recipes and tips.
During all these years, Joël Robuchon travels all over the world and regularly goes to Japan to discover new products, techniques skillfully transmitted by chefs for decades and is passionate about the country of the rising sun. His Japanese experience and his discovery of tapas bars in Spain give him the inspiration to offer a new dynamic to his vision of cooking. He is developing a new and original restaurant concept to highlight his cuisine, a cuisine of quality products offered in a spirit of conviviality.
The concept of L’Atelier de Joël Robuchon was born!
Joël Robuchon asked Pierre-Yves Rochon to design this showcase for him to showcase his chefs, his products and his flavours. A restaurant where the classic gold and white colours typical of many luxury French restaurants are replaced by black and red.
As a conductor, he reminds us of his lifelong companions; Eric Bouchenoire, Philippe Braun, Eric Lecerf to set the score for his cuisine, François Benot to create new pastries and Antoine Hernandez to create his wine list. In 2003, Joël Robuchon’s first Atelier opened its doors in Paris in the 7th arrondissement and simultaneously in Tokyo, thus shaking up the traditions of haute gastronomy.
This place is unique, warm, open to the ovens, where customers immediately feel at ease, far away from the classic restaurants. The first customers are delighted to discover this innovative concept where gastronomy rhymes with conviviality. The French and foreign press have echoed this opening, welcoming the return of this great French chef!
The success of L’Atelier de Paris has led Joël Robuchon to extend the concept of L’Atelier to all continents: Las Vegas in 2005, New York, London and Hong Kong in 2006, Taipei in 2009, at the Publicis Drugstore in 2010 and in Singapore in 2011.
The same signature, the same know-how, the same emphasis on products, but a cuisine that is adapted to each country and its culinary traditions, where epicureans from all over the world meet in the same spirit of conviviality. The concept appeals. Joël Robuchon and his team are involved in each of the restaurants, from London to New York, and from Hong Kong to Las Vegas. And between two trips, between two countries or two continents, he goes to his Parisian laboratory where he concocts, prepares, tests, and studies the future dishes that will be proposed to his clients from all over the world.
In order to meet the different expectations of his customers from all over the world, Joël Robuchon also opens, in addition to his workshops, other establishments in luxury settings, always keeping this spirit of making sublimely simple. A 3-star gastronomic restaurant in a « French-style » castle in the heart of Tokyo, another 3-star restaurant located in Macao at the top of a casino or on the model of a private mansion, a restaurant also with a 3-star label in the heart of the MGM casino in Las Vegas. In addition to these exceptional tables, there is also Joël Robuchon’s Restaurant in Monaco (2 stars) and his Japanese restaurant Yoshi (1 star), without forgetting the satellites, tea rooms, pastry shops and other eating places where the spirit of Joël Robuchon is expressed.
In each of his restaurants around the world, Joël Robuchon remains faithful to his principles, which have made him a guide to French gastronomy: a choice of exceptional products and simplicity of execution thanks to his talent in the choice and training of his chefs.
In 2014, Joël Robuchon opened the Joël Robuchon Workshop in Bangkok.
In 2016 the Joël Robuchon Workshop opened in Shanghai. At the end of 2016 will open the Atelier de Joël Robuchon in Montreal and then restaurants in New-York, Miami and Geneva.
When he was born on 7 April 1945 in Poitiers, nothing destined this mason’s son to win all these titles, all these distinctions. As a student at the Minor Seminary of Mauléon-sur-Sèvres in the Deux-Sèvres region, he thought for a time he would enter the service of God, but he found his way in gastronomy, first as an apprentice and then as a journeyman.
At only 29 years old, he took over the kitchens of the Concorde Lafayette Hotel and managed 90 cooks, serving several thousand meals a day. His professionalism, rigour, confidence and creativity have already earned him a fine reputation. After a successful stint as chef and catering manager at the Nikko Hotel, where he earned two stars, he opened his own restaurant in December 1981: Le Jamin.
The first year, he received his first star in the Michelin guide, the following year, the second and the year after the third. Three years, three stars, never seen before in the history of gastronomy!
For more than ten years, his restaurant was a considerable success. In 1994, he moved to avenue Raymond Poincaré in a restaurant bearing his name.
The Restaurant « Joël Robuchon » was consecrated by the International Herald Tribune as « Best Restaurant in the World » in 1994. A worldwide success is already taking shape…
Joël Robuchon, at the age of 50, as promised, announces his retirement, to devote himself to the transmission of his knowledge.
Far from the pressure of the stars, he decides, with his director friend Guy Job, to « bring » cooking to television, to make it more accessible, to desecrate it.
For more than 10 years, Joël Robuchon and Guy Job have been offering the cultissimo rendez-vous « Bon Appétit Bien Sûr », a daily televised meeting, a real cooking lesson, where every week he receives a chef and presents simple and inexpensive recipes, tips and tricks, in order to make it accessible to as many people as possible. Since September 2011 Joël Robuchon hosts a new weekly cooking magazine « Planète Gourmande », produced and directed by Guy Job, in which he shares his recipes and tips.
During all these years, Joël Robuchon travels all over the world and regularly goes to Japan to discover new products, techniques skillfully transmitted by chefs for decades and is passionate about the country of the rising sun. His Japanese experience and his discovery of tapas bars in Spain give him the inspiration to offer a new dynamic to his vision of cooking. He is developing a new and original restaurant concept to highlight his cuisine, a cuisine of quality products offered in a spirit of conviviality.
The concept of L’Atelier de Joël Robuchon was born!
Joël Robuchon asked Pierre-Yves Rochon to design this showcase for him to showcase his chefs, his products and his flavours. A restaurant where the classic gold and white colours typical of many luxury French restaurants are replaced by black and red.
As a conductor, he reminds us of his lifelong companions; Eric Bouchenoire, Philippe Braun, Eric Lecerf to set the score for his cuisine, François Benot to create new pastries and Antoine Hernandez to create his wine list. In 2003, Joël Robuchon’s first Atelier opened its doors in Paris in the 7th arrondissement and simultaneously in Tokyo, thus shaking up the traditions of haute gastronomy.
This place is unique, warm, open to the ovens, where customers immediately feel at ease, far away from the classic restaurants. The first customers are delighted to discover this innovative concept where gastronomy rhymes with conviviality. The French and foreign press have echoed this opening, welcoming the return of this great French chef!
The success of L’Atelier de Paris has led Joël Robuchon to extend the concept of L’Atelier to all continents: Las Vegas in 2005, New York, London and Hong Kong in 2006, Taipei in 2009, at the Publicis Drugstore in 2010 and in Singapore in 2011.
The same signature, the same know-how, the same emphasis on products, but a cuisine that is adapted to each country and its culinary traditions, where epicureans from all over the world meet in the same spirit of conviviality. The concept appeals. Joël Robuchon and his team are involved in each of the restaurants, from London to New York, and from Hong Kong to Las Vegas. And between two trips, between two countries or two continents, he goes to his Parisian laboratory where he concocts, prepares, tests, and studies the future dishes that will be proposed to his clients from all over the world.
In order to meet the different expectations of his customers from all over the world, Joël Robuchon also opens, in addition to his workshops, other establishments in luxury settings, always keeping this spirit of making sublimely simple. A 3-star gastronomic restaurant in a « French-style » castle in the heart of Tokyo, another 3-star restaurant located in Macao at the top of a casino or on the model of a private mansion, a restaurant also with a 3-star label in the heart of the MGM casino in Las Vegas. In addition to these exceptional tables, there is also Joël Robuchon’s Restaurant in Monaco (2 stars) and his Japanese restaurant Yoshi (1 star), without forgetting the satellites, tea rooms, pastry shops and other eating places where the spirit of Joël Robuchon is expressed.
In each of his restaurants around the world, Joël Robuchon remains faithful to his principles, which have made him a guide to French gastronomy: a choice of exceptional products and simplicity of execution thanks to his talent in the choice and training of his chefs.
In 2014, Joël Robuchon opened the Joël Robuchon Workshop in Bangkok.
In 2016 the Joël Robuchon Workshop opened in Shanghai. At the end of 2016 will open the Atelier de Joël Robuchon in Montreal and then restaurants in New-York, Miami and Geneva.
The master of the stars
JOËL ROBUCHON, IN PICTURES
The master of the stars
JOËL ROBUCHON, IN PICTURES
