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Precision, rigor, and technique. These are the main ingredients of Jo\u00ebl Robuchon cuisine. He, one of the greatest chef, who has died August 6th aged 73.<\/p>\n
His input is huge on French cooking. Over the years, he has managed to improve and refine classical French cuisine. Coming right after the Nouvelle Cuisine years, Jo\u00ebl Robuchon offered his own take on French Haute Cuisine, with what you could call a neo-classical inspiration. He would select carefully each ingredients, he would push the boundaries of technique with a surgical-like precision on cooking and plating. He was inspired both by French classical cuisine with, for instance, a great recipe of Hare \u00e0 la Royale, and more rustic approach with recipes mixing together cauliflower and caviar, pork belly or a refined deep fried whiting Colbert.<\/p>\n
Jo\u00ebl had won most of the culinary prizes of his era, he was awarded the prestigious Meilleur Ouvrier de France title, and he received the three stars from Guide Michelin in 1984 at Jamin, located on rue de Longchamp in Paris. He then moved his restaurant to 59 avenue Raymond Poincarr\u00e9 before retiring in 1996.<\/p>\n
His retirement didn\u2019t last long and soon he was busy creating his fabulous concept L\u2019Atelier Robuchon which he opened all around the world with great success. There, he was able to offer his very own vision of French cuisine, which managed to be at the same time refined and exciting, with a clever blend of inspiration from both Japan and Spain.<\/p>\n
Our Chairman David Sinapian, and our Board Members would like to express their most sincere condolences to Janine his wife, to his family, and to his staff all around the world.<\/p>\n