A Tribute to Joël Robuchon

September 14, 2018

A month has passed since Joel sadly passed away. He was known as one of the greatest Michelin chef in the world. He won 3 Michelin stars back to back quicker than any other chef. During his life, he gained 31 stars which is more Michelin stars than any other chefs have gained. He left at the top of his game.

Joel Robuchon

Chef of the century Joël Robuchon modernised traditional French dishes, and was also heavily influenced by Asian cuisine, particularly Japanese. Joel visited Japan for the first time in 1976. He was invited as a guest chef to high class restaurants where he would learn the secrets of Japanese flavour and presentation. He was surprised by the delicate flavours and the simplicity of the presentation. He cherished Japanese ingredients and their subtle ability to add flavour to many dishes of the world.

"Food is more special when it is simple and simpler." 

L'Atelier de Joël Robuchon in Tokyo inspired by a sushi restaurant

(Photocredit: Hotpepper Gourmet)

He opened his first restaurant in Japan in 1994. After only 2 years of producing quality dishes, Joel decided to take a step back from being a chef but he kept working closely with the managers. In 2003 he opened an open countered french restaurant. He was inspired by the many open countered style sushi restaurants across Japan. Joel started working as a chef again in 2004 before opening a cafe in Tokyo.

LE CAFE de Joël Robuchon

(Photocredit: Hotpepper Gourmet)

At the time, Japanese food was not recognised world wide. It wasn't until November 2007 - with the help of Joel, that Tokyo over took Paris for having more Michelin started restaurants. This elevated Japanese food and ingredients to a world wide audience. Joel has always known the beauty of Japanese cuisine.

Not only was he a great chef, he also helped ingredient manufacturers to boost flavour and create new products. He worked closely with Yamasa to make a fruity soy sauce with apple, pomegranate and red wine.  

The soy sauce he produced from Yamasa in 2016

(Photo credit: Tokyo-calendar.co.jp)

His last challenge was the restaurant he opened in Paris which was corroborated with Dassai  earlier this year. The Dassai restaurant, was also a tea and cakes salon with a bar for tasting sake. He loved Japan and Japanese cuisine, and he dedicated his life to spread Japanese cuisine to Europe and the world.

(Dassaï Joël Robuchon in Pasis. Photo credit: guide.michelin.com)

 






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