Joël Robuchon: celebrity chef celebrity chef celebrity chef


Joël Robuchon is a celebrity chef with 3 stars at the Michelin Guide awards (born 7 April 1945 in Poitiers - France).

Joël Robuchon is a French chef titled "Chef of the Century" by the guide Gault Millau. He has a total of 26 Michelin Guide stars among them – the most of any chef in the world (before Alain Ducasse)

Joël Robuchon operates a dozen restaurants in New York City, Las Vegas, Hong Kong, London, Macau, Monaco, Paris, Taipei, and Tokyo.
Joël Robuchon's flagship restaurant, L'Atelier de JoŽl Robuchon (2 Michelin stars), was voted in the Top 40 Restaurants in the USA and World's 50 Best Restaurants.

Joël Robuchon has published several cookbooks and has hosted culinary television shows in France.

Meal price: Menu: $150 - Carte: $59/$128
Restaurant: www.joel-robuchon.com



Joël Robuchon's Recipes: Celebrity & Menu


Joël Robuchon is known for the relentless perfectionism of his cuisine; he says there is no such thing as the perfect meal - you 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

Joël Robuchon's drawing his inspiration firstly from the simplicity of Japanese cuisine, and criticisms of the over-richness of classic French cuisine, he led the way in creating a more delicate style respectful of natural food ingredients.

Joël Robuchon's Recipes:


Joël Robuchon's Cooking Tips:


Cooking tips techniques for beginner and intermediate cooks by Joël Robuchon. Discover the best cooking tips to make life easier in the kitchen! Celebrity Chefs are so influential and have great tips and recipes for easy every cooking that are easy to follow both for every day and for special occasions.

Celebrity Chef Tips Formal Table Setting by Joël Robuchon:

Generally, the more formal the occasion, the more courses are served, which of course means more flatware. There should be a different set of utensils for each course: salad fork, dinner fork; dinner knife, bread knife; and so on. Some special dishes such as oysters have special utensils. These can be served at the presentation of the food, but generally are placed on the table in order of course. When oysters are served as an appetizer for example, set the oyster fork to the right of the spoon.

Building from the basic set-up (dinner fork on the left of the plate; knife to the right of the plate, dinner spoon to the right of the knife):

On the left side of the plate put the salad fork to the left of the dinner fork. On the right add a soup spoon to the outside of the dinner spoon if soup will be served. Place the soup bowl above the soup spoon and to the right. The bread plate goes to the left, about two inches above the fork. Place the butter knife across the bread plate at a diagonal, upper left to lower right. Small salad plates go to the left and a little below the bread plate. Dessert spoons, or in some cases knife and fork, are placed about an inch above the top of the plate with the handle(s) on the right side.

The largest glass on the table is the water glass which goes on the right side above the dinner knife. It may be filled and iced when guests arrive or left empty to be filled at each diner's request. If wine or some other beverage is served, set the appropriate glass to the right and a little down from the water glass.

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