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The culinary legend of Joel Robuchon: How did he become the chef of the century?
Joël Robuchon is a French chef and restaurateur who has earned worldwide acclaim for his unrivalled culinary achievements. He was named "Chef of the Century" by Gault Millau in 1989, and at the time of his death in 2018, he held 32 Michelin stars, a record never before held by any restaurant owner. Behind Robuchon's success lies his hard work and persistent pursuit of cooking.
"There is no perfect meal, it can always be better."
Roubuchon was born in Poitiers, France in 1945. He did not grow up in a wealthy environment, but he determined to become a chef and began his apprenticeship at the age of 15. After years of training, Robuchon finally became the head chef of a large hotel in Paris at the age of 29 and gradually established his reputation.
Roubuchon has had a stellar career, founding the restaurant Jamin and earning it three Michelin stars in just three years. This achievement has made him an idol for many chefs. In 1984, his restaurant was voted the "Best Restaurant in the World" by the International Herald Tribune, demonstrating his immense passion for cooking.
"He is a master who has taken French cuisine to a higher level."
Roubachon also gave back to the community and had trained many well-known chefs, including Gordon Ramsay and Eric Ripert. In 1995, he chose to retire due to work pressure, but he soon returned in a different form, opening restaurants all over the world and continuing to spread his culinary philosophy.
His last restaurant in Singapore was awarded three more Michelin stars, further cementing his place in the culinary world. It is said that Robuchon was deeply influenced by Japanese cuisine because of his love for the essence of natural ingredients and he worked hard to incorporate this philosophy into his dishes.
"Roubuchon's cooking is a tribute to natural ingredients."
Roubuchon had a spirit of constant pursuit of perfection throughout his life. He once said that the true art of cooking lies in how to make the best use of seasonal ingredients, and his approach is called "modern cuisine." This cooking style, which combines modern and traditional elements, has had a profound impact on the development of postmodern French cuisine.
Roubuchon's restaurants are all over the world
His restaurants are located in many cities, from Tokyo and Hong Kong in Asia to Paris and London in Europe, and even in Las Vegas in the United States, where you can enjoy his cuisine. Each restaurant has been acclaimed for its exquisite cuisine and excellent service.
Roubuchon also pursues perfection in the design of the restaurant and the arrangement of the menu. His restaurant is not only a place to eat, but also an expression of art. His goal is to allow every diner to feel the story and emotion behind each dish.
Robuchon's influenceAs one of the most influential chefs in the post-Nouvelle Cuisine era, Robuchon's eclectic style has redefined French cuisine. He is not only a chef, but also a leader who promotes the innovation and development of French cuisine.
Although Robuchon passed away in 2018, his culinary philosophy lives on in every chef he inspired. Through his restaurants and books, he continues to influence new generations of chefs who strive to continue the chef’s legacy.
Does the so-called perfect dish of Robuchon really exist?
