Who is joel robuchon and why You ar reading about him? Guy makes some excelent food and many celebrity goes into his restaurant (famous restaurant) so we can say that he is part of celebrity hollywood world.
Long praised for the way in which he intensifies the essence of a dish — he often pays more attention to accentuating two or three flavors than creating unusual combinations — Joël Robuchon has for a quarter century been on the shortlist of renowned chefs.
Mr. Robuchon, who now has restaurants in Paris, New York, Las Vegas, London, Hong Kong, Tokyo, Macao and Monaco, hails from Poitiers in France, south of the Loire Valley. At age 28, in 1974, he was named chef of the Hôtel Concorde La Fayette in Paris, which served 3,000 meals a day. In 1981, he started his own small Paris restaurant, Jamin, which three years later was awarded three Michelin stars, the highest rating. Among his standout dishes in those years were his take on mashed potatoes (his famous purée de pommes de terre) and his tossed green salad (salade aux herbes fraîches).
Wanting a larger kitchen, he opened a grander restaurant, Joël Robuchon, in the Hôtel du Parc, where he also received three stars. He soon though began to feel stifled, and, at age 51 in 1996, he closed the restaurant, saying he was retiring at the top of his game.
But six years later, after testing the waters by starting a small restaurant in Tokyo, he opened L’Atelier de Joel Robuchon in Paris. The new Paris restaurant was a radical departure for both Mr. Robuchon and haute cuisine, challenging almost every tradition in fine dining. L’Atelier’s seats were placed around a counter that overlooked the kitchen, eliminating the traditional wall between diner and chef, making the restaurant one flowing space and creating an essentially informal, contemporary environment.
These days, in addition to the Paris Atelier, which has one Michelin star, he also has a more formal Paris restaurant, La Table du Robuchon, which has two. Mr. Robuchon’s New York version of L’Atelier, at the Four Seasons on East 57th Street, opened in 2006. It has 20 seats around its counter, and 26 at tables. Frank Bruni of The New York Times gave the New York version of Atelier three stars out of a possible four; it has one Michelin star.
Mr. Bruni wrote that Mr. Robuchon created “a layered cake of smoked foie gras and caramelized eel that's the stuff of dreams; a mélange of sea urchin roe, lobster and cauliflower cream that's pure rapture; a pair of precocious sliders - made with Kobe beef, foie gras, caramelized peppers and the most perfect little brioche buns imaginable - that get my vote for haute burger of the new millennium.”
