Top 10 Interesting Facts about Joel Robuchon

Joel Robuchon Restaurant in Las Vegas, Nevada. Image by Jan Mark Holzer – Wikimedia

Top 10 Interesting Facts about Joel Robuchon

Joel Robuchon was a French chef who was widely considered the “chef of the century” for his influence on French cuisine. He ran several successful restaurants around the world, wrote many cookbooks, and received numerous prestigious awards such as the Legion of Honor. He was known for his exacting standards and highly refined cooking techniques. He was also recognized for his immense creativity in designing his restaurants, which served French haute cuisine. His restaurant’s interiors deserve just as much attention as the food he put on the plates. He was an influential figure in French cuisine and helped redefine the standards of French food. He was a perfectionist and his exacting techniques and recipes had an immense impact on the industry, inspiring generations of chefs around the world. He died from pancreatic cancer on 6 August 2018, aged 73 years, after getting treatment a year earlier.

Read on to discover the life of this Michelin-star Chef.

1. He initially wanted to be a priest

Photo by Josh Applegate on Unsplash

He was born on April 7, 1945, in Poitiers, in western France. His father, Henri, was a mason, and his mother, Julienne (Douteau) Robuchon, was a housemaid. We all have childhood dreams, Robuchon was no exception and at 12 years he entered the junior seminary in Mauléon-sur-Sèvre, northwest of Poitiers. He intended to become a priest.  However, while helping the nuns prepare meals, he found a new love, cooking. That is how he turned things around.

2. He started his culinary career at the age of 15

A table was set up in Joel Robuchon Restaurant in Las Vegas. Image by Jan Mark Holzer – Wikimedia

After finding out about his love for cooking he began working as an apprentice in a hotel restaurant at only 15 years! He was passionate about cooking and wanted to begin perfecting his craft early. He was known for being a perfectionist, so he worked hard to refine his skills throughout his career. As an adult, he ran several successful restaurants around the world and wrote many cookbooks, earning him numerous awards and recognition.

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3. His first restaurant earned 3 Michelin stars after only 3 years!

A dish in one of Joël Robuchon, L’Atelier in Las Vegas. Image by Elizabeth K. Joseph – Wikimedia

After he opened his first Paris restaurant, Jamin, in 1981, it earned three Michelin stars in a record speed of three years. It was a shock for many and a massive dazzle for the French culinary world. The restaurant received a Michelin star in its very first year in business — quite a rare accomplishment. The very next year Jamin added another star and was awarded a third star in year three.

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4. He accumulated the most Michelin stars in the world to date

Michelin star is the highest honor that can be bestowed within the international culinary industry. Some people go so far as to refer to the award system as ‘the Oscars of the culinary world’. Whereas a few chefs work their entire lives to gain a fair one star, Robuchon collected an extraordinary number of Michelin Stars throughout his career. Despite his passing in 2018, with 28 stars, he still holds the record for most granted Michelin Stars of 31 stars. His dedication and passion for cooking led him to be regarded as the Chef of the Century on numerous occasions.

Read on 10 Most Famous French Chefs 

5. His style of cooking was minimalist

Robuchon’s dessert in Hong Kong’s Atelier. Image by y Tzahy Lerner – Wikimedia

He went by the saying less is more! His main focus when cooking was on highlighting the natural flavors of the ingredients. He was best known for his high standards and refined techniques, which could be considered a form of minimalism. He aimed at bringing out the natural flavors of each ingredient rather than masking them with spices or sauces. He never liked to marry more than three flavors in one dish. He strived to make every dish he created taste as close to perfect as possible, and his minimalist approach helped achieve that perfection.

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6. His mashed potatoes were phenomenal

Photo by Parnis Azimi on Unsplash

His mashed potatoes were so good that were often regarded as “puree Robuchon”. They were made with a combination of butter, milk potatoes, and salt. The dish was either served as a side dish or on its own. He soon took the dish to a whole new level using his labor-intensive technique of drying the potatoes and gradually introducing chilled butter and boiling milk. Mashed potatoes may sound quite simple but when Robuchon made them, they were to die for. The texture was creamy, smooth, and velvety, making it a favorite among fans of French cuisine.

7. He was a prolific writer

He wanted to share his cooking with the world. That is why he wrote several cookbooks, including Simply French and The Complete Robuchon and a best seller, La Cuisine de Joel Robuchon. His cookbooks are acclaimed for their detailed instructions and recipes that showcase his exacting standards and innovative techniques. They continue to be an inspiration to chefs around the world.

8. Robuchon was inducted into the Culinary Hall of Fame in 2012

L’atelier de Joel Robuchon. Image by Syced – Wikimedia

In 2012, Joel Robuchon was inducted into the Culinary Hall of Fame in recognition of his life’s work and contributions to French cuisine. He was honored for his dedication to perfecting each dish, his innovative techniques and recipes, and his influence on subsequent generations of chefs around the world. His induction was a testament to his lasting legacy in the culinary world.

Read more on another great chef: Marie Antoine Careme

9. By the time of his death, he had opened 29 restaurants

His restaurants can be found in cities around the world, including Las Vegas, London, Tokyo, Hong Kong, and other cities around the world. He was known for his exacting standards and highly refined cooking techniques, which helped make his restaurants successful. Across his restaurants, there were 31 Michelin stars which made him one of the most accomplished and decorated chefs in history.

10. He once threw a plate at Ramsay Gordon

Gordon Ramsay. Image by The Muppets – Wikimedia

Robuchon mentored Ramsay Gordon. Ramsay is a television chef and is well known for his temper. Robuchon was not a fan of his temper. One time Ramsay made a dish of langoustine ravioli which did not meet Robuchon’s standards.  When corrected, Ramsay showed his arrogance; he slammed some cookware around and threatened to quit. Robuchon was so infuriated by Gordon’s demeanor that he threw the plate of food flying right at Ramsay. That is said to be the only time he ever threw a plate at anyone. They soon made up and Ramsay is one of the people who attribute his success to this great chef!

The world lost a master Chef. His level of finesse and quest for perfection along with his dedication and timing made him one of the most excellent chefs in the globe. His legacy lives on through his students and anyone who was honored to rub shoulders with him.