Author: Joel Robuchon

Quotes

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.

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.

- Joel Robuchon

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.

- Joel Robuchon

You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.

You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.

- Joel Robuchon

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?

- Joel Robuchon

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

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

- Joel Robuchon

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

- Joel Robuchon

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