Joël Robuchon
Joël Robuchon ( born April 7, 1945 in Poitiers) is a French chef and restaurateur. He bears the title Chef of the Century, the feat only Paul Bocuse, Frédy Girardet and Eckart Witzigmann were awarded. His restaurants were honored in 2008 with a total of 18 Michelin stars, Robuchon is now before the chef Alain Ducasse with the most Michelin stars at all. He is also known for his book publications and his appearances in television programs.
Life
Joël Robuchon began in 1960 his training as a chef at Restaurant Relais de Poitiers. In 1974 he was appointed as head chef at the Hôtel Concorde Lafayette in Paris. In 1976 he was honored as the best craftsmen of France ( Meilleur Ouvrier de France). In 1978 he moved as a restaurant chef (chief Directeur ) for Les Célébrités at the Hôtel Nikko in Paris.
In 1981, he founded his first own restaurant Jamin in Paris, in 1984 three stars, the highest award in the Michelin Guide got. He led this restaurant to 1993 before handing it in other hands. The Jamin is currently carrying, stand in early 2010, two stars and is run by former students Robuchons Benoît Guichard.
1989 was the establishment of the ( discontinued in 2004 ) Château Restaurant Taillevent - Robuchon in Tokyo, the prelude to the development of a global chain of restaurants of gastronomy. This was followed from 1994 to 1996 the Restaurant Joël Robuchon in Paris and in 2001 the restaurant Robuchon à Galera at the Hotel Lisboa in Macau. A somewhat different beverage service track the Ateliers de Joël Robuchon: Here are the foods to more moderate prices, served at long counters, similar to a sushi bar, but with a claim to gastronomic excellence. Opened in 2003, the first two of these studios in Paris and Tokyo. Opened in 2004, the Château Restaurant de Joël Robuchon in Tokyo, the restaurant Joël Robuchon at the Hôtel Métropole in Monaco, La Table de Joël Robuchon in Paris and Tokyo respectively, and the Café de Joël Robuchon in Tokyo. 2005 and 2006 followed by a further six restaurants: Joël Robuchon restaurant and the Atelier de Joël Robuchon, both in the MGM Grand Hotel in Las Vegas, the Atelier de Joël Robuchon at the Four Seasons in New York City, the Atelier de Joël Robuchon and La Cuisine de Joël Robuchon in London and the Atelier de Joël Robuchon in Hong Kong.
From 1987, a number of activities were added as a consultant, initially as Technical Adviser to the food manufacturers Fleury Michon, from 1991 to 2005 as President of the Section of competition Meilleurs ouvriers Cuisine de France, from 1992 to 2001 as a senior adviser at the restaurant Laurent in Paris, in 1996 as a consultant at Brands Reflet de France, 1996-2004 as chief consultant at Restaurant l' Astor in Paris and 2000 as a consultant to the Legal Café in Paris.
Appearances on television
From 1996 to 1999 Joël Robuchon moderated jointly with Guy Job Cuisinez comme un grand chef ( cook like a great chef ): a daily broadcast on TF1 in which from week to week a different chef was presented to the audience his recipes and his technical tricks savant. From 2000 to 2008 he presented the show on France 3 Bon appétit. From 2000 to 2004 he was involved in the specialty stations Gourmet TV on more than 1,000 hours of coverage, the promotion of regional products dedicated to.
Publications (selection )
- Tout Robuchon. Paris 2007: Perrin. ISBN 978-2-262-02716-2 (French)
- The Complete Robuchon. New York 2008: Grub Street. ISBN 978-1-906502-22-5 (English)
- Le Meilleur et le plus simple de Robuchon. Paris 1999: LGF. ISBN 978-2-253-08200-2.
- Les dimanches de Joël Robuchon. Paris 1999: La Chêne. ISBN 978-2-84277-214-7.
- Le Meilleur et le plus simple de la pomme de terre. Paris 1999: LGF. ISBN 978-2-253-08159-3.
- Joël Robuchon, Guy job: Les Recettes des grands chefs: desserts. Paris 2004: Le Livre de Poche. ISBN 978-2-253-16616-0.