Joël Robuchon

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Joël Robuchon
Joël Robuchon.jpg
Joël Robuchon, September 2010
Born (1945-04-07)7 April 1945
Poitiers, France
Died 6 August 2018(2018-08-06) (aged 73)
Geneva, Switzerland
Culinary career

Joël Robuchon (French pronunciation: ​[ʒɔɛl ʁɔbyʃɔ̃], 7 April 1945 – 6 August 2018) was a French chef and restaurateur. He was named "Chef of the Century" by the guide Gault Millau in 1989,[1] and awarded the Meilleur Ouvrier de France (France's best worker) in cuisine in 1976. He published several cookbooks, two of which have been translated into English, chaired the committee for the Larousse Gastronomique, and hosted culinary television shows in France.[2][3] He operated more than a dozen restaurants in Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Monaco, Montreal, Paris, Shanghai, Singapore, Taipei, Tokyo, and New York City, with a total of 32 Michelin Guide stars among them, the most of any chef in the world.[4][5]


In 1945, Robuchon was born in Poitiers, France, one of four children. He worked as a cook in the Châtillon-sur-Sèvre seminary in the Deux-Sèvres.[6] (currently Mauléoniste)

In 1960, at the age of 15, he became an apprentice chef at the Relais of Poitiers hotel, starting as a pastry chef.[6]

In 1966, at the age of 21, he joined the apprenticeship "Compagnon du Tour de France", enabling him to travel throughout the country, learning a variety of regional techniques.[6]

In 1974, at the age of 29, Robuchon was appointed as head chef at the Hôtel Concorde La Fayette.

In 1976, at the age of 31, he won the Meilleur Ouvrier de France for his craftsmanship in culinary arts.[6]

From 1987 to 1990, he was regularly invited on French TV ("Quand c'est bon ?... Il n'y a pas meilleur !", FR3, with François Roboth as moderator.[7]

In 1989, Robuchon was called "Chef of the Century" by Gault Millau. He later started his own restaurant in Paris called Jamin.[8] He mentored Gordon Ramsay, Eric Ripert, and Michael Caines.

In 1995, seeing many of his peers die of stress and heart attacks, Robuchon retired at the age of 50. He subsequently staged a comeback, opening several restaurants bearing his name around the world. He hosted Cuisinez comme un grand chef on TF1 from 1996 to 1999; in 2000, he hosted Bon appétit bien sûr on France 3. Through his various restaurants, including the newly awarded 3-star rating for his restaurant in Singapore, he accumulated a total of 32 Michelin Guide stars – the most of any chef in the world.

In June 2018, Resort World Singapore stated that both the three-Michelin-starred Joel Robuchon Restaurant and the two-starred L'Atelier de Joel Robuchon would close at the end of the month.[9]

Robuchon was a Freemason of the Grande Loge Nationale Française, but claimed it did not affect his career.[10]

Robuchon died from cancer on 6 August 2018, a year after receiving treatment for a pancreatic tumour.[11] He was 73.

Personal life[edit]

Robuchon is survived by his wife, Janine Robuchon (nee Pallix), whom he married in 1966, and their children, Sophie and Louis.[12] Sophie Kartheiser manages a restaurant in the Dordogne, and Louis has opened a wine bar in Japan.[13]


Robuchon has been the most influential French chef of the post-nouvelle cuisine era. Since the mid-1980s, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant.[14]

Robuchon has been known for the relentless perfectionism of his cuisine; he says there is no such thing as the perfect meal – one can always do better. He was instrumental in leading French cuisine away from the excesses—and excessive reductionism—of nouvelle cuisine. In particular, his cuisine was seen as harking back to a more authentic, even bourgeois French cuisine—the "cuisine actuelle" of Patricia Wells' book (re-published as "Simply French"), which focused on making each ingredient taste of itself.[citation needed] Drawing his inspiration firstly from the simplicity of cuisine, he led the way in creating a more delicate style respectful of natural food ingredients.[citation needed]


Robuchon's restaurants in Tokyo are located in the Château of the Yebisu Garden Place.
  • Asia
    • Bangkok - L'Atelier de Joël Robuchon (1 Michelin star)
    • Hong Kong - L'Atelier de Joël Robuchon (3 Michelin stars), Salon de Thé de Joël Robuchon
    • Macau - Robuchon au Dôme (3 Michelin stars)
    • Shanghai - L'Atelier de Joël Robuchon (2 Michelin stars), Salon de Thé de Joël Robuchon
    • Singapore - L'Atelier de Joël Robuchon (2 Michelin stars), Restaurant de Joël Robuchon (3 Michelin stars)
    • Taipei - L'Atelier de Joël Robuchon (1 Michelin star), Salon de Thé de Joël Robuchon
    • Tokyo - L'Atelier de Joël Robuchon (2 Michelin stars), La Table de Joël Robuchon (2 Michelin stars), Le Chateau de Joël Robuchon (3 Michelin stars)
  • Europe
    • Bordeaux - La Grande Maison de Joël Robuchon
    • London - L'Atelier de Joël Robuchon (1 Michelin star), La Cuisine de Joël Robuchon (1 Michelin star)[15]
    • Monaco - Restaurant de Joël Robuchon (2 Michelin stars), Yoshi (1 Michelin star)
    • Paris - L'Atelier de Joël Robuchon (2 Michelin stars), La Table de Joël Robuchon (2 Michelin stars)
  • North America
    • Las Vegas - L'Atelier de Joël Robuchon (1 Michelin star), Joël Robuchon (3 Michelin stars)
    • Montreal - L'Atelier de Joël Robuchon (at Casino de Montreal)
    • New York City - L'Atelier de Joël Robuchon, Le Grill de Joël Robuchon


  • Best French Restaurant, Best Chef in Las Vegas, Las Vegas Life International Epicurean Awards[16]
  • Rated "3 Stars", Las Vegas Michelin Guide[17]
  • "Hot Tables", CondeNast Traveller
  • Five-Star Award, 2006-2011 Forbes Travel Guide
  • Best French Restaurant in Las Vegas, 2006–2010, Hotel Concierge Association.
  • The Laurent Perrier 2009 Lifetime Achievement Award at The S. Pellegrino World's 50 Best Restaurants 2009


Robuchon has published numerous cookbooks in French and English, some of which are:

  • Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon[18]
  • Tout Robuchon[19] (published as The Complete Robuchon in English)
  • Joël Robuchon Cooking Through the Seasons[20]
  • La Cuisine de Joël Robuchon: A Seasonal Cookbook[21]
  • L'Atelier of Joël Robuchon: The Artistry of a Master Chef and His Protégés[22]
  • Le Grand Larousse Gastronomique[23]
  • Food and Life[24]
  • My Best: Joël Robuchon[25]
  • Grand Livre de Cuisine de Joël Robuchon[26]
  • French Regional Food[27]
  • Robuchon Facile[28]
  • Le Meilleur & Le Plus Simple de Robuchon: 130 recettes[29]
  • Le Meilleur & Le Plus Simple de la France: 130 recettes[30]
  • Le Meilleur & Le Plus Simple de la pomme de terre: 100 recettes[31]
  • Ma Cuisine Pour Vous[32]
  • Cuisine des Quatre Saisons[33]
  • Larousse Vegetables & Salads[34]
  • Emotions Gourmandes[35]
  • Les Dimanches de Joël Robuchon[36]
  • Il Grande Libro di Cucina di Joël Robuchon[37]
  • Best of Joel Robuchon[38]
  • Bon Appétit Bien Sûr: 150 recettes à faire à la maison[39]

See also[edit]


  1. ^ Leuzzi, Jennifer (9 August 2006). "A Top Chef Arrives in New York (Finally)". The New York Sun. Retrieved 25 November 2007. 
  2. ^ "Chefs Around the World" (PDF). Travel International. Spring 2005. p. 28. Archived from the original (PDF) on 28 November 2007. 
  3. ^ "L'Atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges". Wiley & Sons. Archived from the original on 14 December 2007. Retrieved 25 November 2007. 
  4. ^ Ng Kai Ling (20 October 2010). "Local flavour, world-class food". The Straits Times. Archived from the original on 8 November 2010. Retrieved 2 November 2010. 
  5. ^ Masterchef: The Professionals 2010 (Episode 16)
  6. ^ a b c d "Liste des lauréats du concours de Meilleur Ouvrier de France, Classe Cuisine" (in French). Meilleur Ouvrier de France - Cuisine. 2004. Archived from the original on 28 November 2007. Retrieved 25 November 2007. 
  7. ^ «Improvisation so piano, Jean-Pierre Thiollet, Neva Editions, 2017, p 175-176. ISBN 978-2-35055-228-6
  8. ^ Piano ma non solo, Jean-Pierre Thiollet, Anagramme Ed., 2012, p. 111
  9. ^ Eunice Quek (8 June 2018). "Robuchon Restaurant to close end June". The New Paper. 
  10. ^ Interview to L'Express
  11. ^ "Joël Robuchon, Michelin star French chef, dies aged 73". BBC News. 6 August 2018. 
  12. ^ Fort, Matthew (7 August 2018). "Joël Robuchon obituary". the Guardian. Retrieved 9 August 2018. 
  13. ^ "Joël Robuchon, a French Chef Festooned With Stars, Is Dead at 73". Retrieved 9 August 2018. 
  14. ^ MacDonogh, Giles (8 May 1995). "Star performance - Giles MacDonogh takes a fresh look at the culinary capital of the world and assesses the city's top eight restaurants". Financial Times Guide to Eating Out In Paris. p. 3. 
  15. ^ "L'Atelier de Joël Robuchon - London : a Michelin Guide restaurant". Retrieved 6 August 2018. 
  16. ^ Stevens, Muriel (2007). "Dining, Joël Robuchon". Retrieved 29 September 2008. 
  17. ^ Kühn, Kerstin (12 November 2007). "Joël Robuchon's Las Vegas restaurant debuts with three Michelin stars". Retrieved 29 September 2008. 
  18. ^ Wells, Patricia; Robuchon, Joël (1991). Simply French : Patricia Wells presents the cuisine of Joël Robuchon (1st ed.). New York: W. Morrow. ISBN 0688066429. OCLC 23771182. 
  19. ^ Robuchon, Joël (2007). Tout Robuchon. Impr. Bussière (New ed.). Paris: Perrin. ISBN 9782262027162. OCLC 470949486. 
  20. ^ Robuchon, Joël (1995). Joël Robuchon: Cooking Through the Seasons. Rabaudy, Nicholas de. New York: Rizzoli. ISBN 0847818993. OCLC 32167297. 
  21. ^ Robuchon, Joël (2001). La cuisine de Joël Robuchon. Rabaudy, Nicolas de. London: Cassell. ISBN 1841881341. OCLC 48871437. 
  22. ^ Wells, Patricia; Robuchon, Joël (1998). L'atelier of Joël Robuchon : the artistry of a master chef and his protégés. New York: Van Nostrand Reinhold. ISBN 0442026528. OCLC 37277523. 
  23. ^ Robuchon, Joël (2007). Le Grand Larousse Gastronomique (2007 French ed.). Paris: Larousse. ISBN 9782035823601. OCLC 300160450. 
  24. ^ Robuchon, Joël; Volf, Nadia (2014). Food & life. New York, N.Y.: Assouline Publishing. ISBN 1614282641. OCLC 881094314. 
  25. ^ Joël, Robuchon (2015). My best. Paris: Alain Ducasse Publishing. ISBN 9782841237920. OCLC 907189953. 
  26. ^ Robuchon, Joël; Amiard, Hervé (2013). Grand livre de cuisine de Joël Robuchon. Issy-les-Moulineaux, France: Alain Ducasse. ISBN 9782841236183. OCLC 869804537. 
  27. ^ Robuchon, Joël (2014). French Regional Food. Bienassis, Loïc,. London: Frances Lincoln Ltd. ISBN 0711236054. OCLC 874223934. 
  28. ^ Robuchon, Joël; Uchisaka, Yoshimi; Watanabe, Takshi (2009). Robuchon facile. Paris: Alain Ducasse. ISBN 9782841232635. OCLC 703468187. 
  29. ^ Patricia, Wells; Robuchon, Joël (1992). Le meilleur & le plus simple de Robuchon : 130 recettes. Paris: Robert Laffont. ISBN 2221072928. OCLC 319877446. 
  30. ^ Robuchon, Joël; Millau, Christian; Amiard, Hervé (1996). Le meilleur & le plus simple de la France : 130 recettes. Paris: R. Laffont. ISBN 2221081099. OCLC 761345030. 
  31. ^ Robuchon, Joël; Sabatier, Patrick P. (1994). Le meilleur & le plus simple de la pomme de terre : 100 recettes. Paris: R. Laffont. ISBN 2221076265. OCLC 33206316. 
  32. ^ Joël, Robuchon; Michel, Catherine (1986). Ma cuisine pour vous. Paris. ISBN 2221045645. OCLC 17413375. 
  33. ^ Joël, Robuchon (1994). Cuisine des quatre saisons. Rabaudy, Nicolas de. London: Pavilion. ISBN 1857934385. OCLC 32925499. 
  34. ^ Robuchon, Joël (2011). Larousse gastronomique. Vegetables & salad. Larousse (Firm). London: Bounty Books. ISBN 9780753721414. OCLC 743288959. 
  35. ^ Frédy, Girardet; Michel, Catherine; Delessert, Pierre-Michel (2000). Emotions gourmandes. Lausanne: Favre. ISBN 2828905691. OCLC 717704375. 
  36. ^ Robuchon, Joël; Rabaudy, Nicolas de; Amiard, Hervé (1999). Les dimanches de Joël Robuchon. Paris: Éd. du Chêne. ISBN 2842772148. OCLC 468238246. 
  37. ^ Joël, Robuchon; Amiard, Herve (2011). Il grande libro di cucina di Joël Robuchon. Firenze: Giunti. ISBN 9788809768536. OCLC 898539915. 
  38. ^ Robuchon, Joël (2015). Best of Joël Robuchon. Paris: Alain Ducasse édition. ISBN 9782841233830. OCLC 944228844. 
  39. ^ Robuchon, Joël (2001). Bon appétit, bien sûr : 150 recettes à faire à la maison. Paris: Compagnie 12. ISBN 2903866759. OCLC 468995120. 

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