The World Of
Joel ROBUCHON

New York, London, Macao, Tokyo: all aboard for a culinary journey to Planet Robuchon. The world famous chef has never been as busy and prolific since he left his Parisian kitchen in 1989 at the height of his glory.

“Not a retirement at all”, underlines Alain Ducasse. Talented cooks who served under him then made him a proposition: to partner them them in project. They create a concept that they launch in major capital cities, l’Atelier de Joël Robuchon: Cuisine that is like theatre, quick, simple, authentic and staged in a red and black decor.

We are a world away from the rigid code of high cuisine. A gala dinner in Macao, a meal designed around grand cru wines, the creation of a restaurant in Monaco or Las Vegas; he is in demand all around the world.

And always the same simple idea: “la cuisine de la vérité” (truthful cuisine), not sophisticated, high quality, inspired by various things and always respectful of the traditions of French cooking.

Puréed potatoes and jellied lobster with caviar and creamed cauliflower, the two recipes that explain his success and sum up the chef’s aspirations.

His peers recognise his creativity, his attention to detail, and the generosity instilled in the idea he has of what cuisine should be, and his wish to pass on his knowledge to others.