Joël Robuchon
Joël Robuchon (born April 7, 1945 in Poitiers , † August 6, 2018 in Geneva ) was a French chef and restaurateur . He carried the title of Chef of the Century , which apart from him only Paul Bocuse , Frédy Girardet and Eckart Witzigmann were awarded. Its restaurants were awarded a total of 30 Michelin stars in 2016. Robuchon's restaurants have been awarded the most Michelin stars, ahead of Alain Ducasse . In addition, he became known through his book publications and appearances on television programs.
Life
Joël Robuchon began his training as a chef in 1960 at the Relais de Poitiers restaurant . In 1974 he was appointed head chef at the Hôtel Concorde Lafayette in Paris . In 1976 he was recognized as the best French craftsman ( Meilleur Ouvrier de France ). In 1978 he moved to Les Célébrités in the Hôtel Nikko in Paris as a restaurant manager ( head-directeur ) .
In 1981 he founded his first own restaurant, the Jamin in Paris, which received three stars, the highest award in the Michelin Guide , in 1984 . He ran this restaurant until 1993 and then passed it on to a successor. In 1989, the establishment of the Château Restaurant Taillevent-Robuchon (which was closed in 2004) in Tokyo marked the beginning of the development of a global chain of top-class restaurants. This was followed by the Joël Robuchon restaurant in Paris from 1994 to 1996 and the Robuchon à Galera restaurant in the Hôtel Lisboa in Macau in 2001 . Ateliers de Joël Robuchon pursue a slightly different catering concept : Here, dishes with the claim to gastronomic top quality are served at slightly more moderate prices at long bar counters. In 2003 the first two of these studios opened in Paris and Tokyo. In 2004 the Château Restaurant de Joël Robuchon opened in Tokyo, the Restaurant Joël Robuchon in the Hôtel Métropole in Monaco , La Table de Joël Robuchon in Paris and Tokyo and the Café de Joël Robuchon in Tokyo. Another six restaurants followed in 2005 and 2006: Restaurant Joël Robuchon and Atelier de Joël Robuchon , both in the MGM Grand Hotel in Las Vegas , the Atelier de Joël Robuchon in the Four Seasons Hotel 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 as a consultant were added: first as a technical consultant at the food manufacturer Fleury Michon , 1991–2005 as President of the Cuisine Section of the Meilleurs ouvriers de France competition , 1992–2001 as chief consultant at the Laurent restaurant in Paris, and in 1996 as a consultant at Brand manufacturer Reflet de France , 1996–2004 as chief advisor at Restaurant l'Astor in Paris and in 2000 as advisor to Café Legal in Paris.
His most famous dishes included a mashed potato with lots of butter , a caviar jelly with cauliflower cream or a truffle cake .
Appearances on television
From 1996 to 1999, Joël Robuchon and Guy Job hosted Cuisinez comme un grand chef ( Cooking like a great chef ): a daily program on TF1 in which a different chef was introduced from week to week, who presented his recipes and his technical skills to the audience Brought up tricks. From 2000 to 2008 he presented the program Bon appétit on France 3 . From 2000 to 2004 he was involved in more than 1000 hours of broadcasting at the special channel Gourmet TV , which was dedicated to promoting regional products.
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 .
- with Guy Job: Les Recettes des grands chefs: Desserts . Paris 2004: Le Livre de Poche . ISBN 978-2-253-16616-0 .
- with Nadia Volf: Food and Life. New York 2014. Assouline Publishing. ISBN 978-1-614-28264-8 (English, French)
Awards
In 2013 Joël Robuchon received the Eckart Witzigmann Prize for great culinary art.
Web links
- Literature by and about Joël Robuchon in the catalog of the German National Library
- Biography. In: Joël Robuchon's website. (French).
- Joël Robuchon. In: New York Times . January 23, 2010, archived from the original on January 23, 2010 .
- Wolfram Siebeck : Fast Food, High End. In: The time . January 8, 2004 (critical appraisal of the Ateliers de Joël Robuchon).
Individual evidence
- ↑ Hawker stars, Australian and Peranakan fare celebrated in inaugural 2016 Michelin Guide Singapore. In: Michelin Guide Singapore. June 21, 2016, accessed July 22, 2016 .
- ^ Wolfram Siebeck : Robuchon , January 12, 2012
- ↑ Fredy Gsteiger : Auspüriert , July 12, 1996
- ↑ Barbara Kürten: ECKART 2013 for Great Culinary Art goes to Joël Robuchon: The "King of Chefs" who impresses gourmets around the world. (pdf, 157 kB) International Eckart Witzigmann Prize Society, November 4, 2013, accessed on December 15, 2017 .
personal data | |
---|---|
SURNAME | Robuchon, Joël |
BRIEF DESCRIPTION | French chef and restaurateur |
DATE OF BIRTH | April 7, 1945 |
PLACE OF BIRTH | Poitiers |
DATE OF DEATH | August 6, 2018 |
Place of death | Geneva |