The World’s Best Chefs - Joël Robuchon

What is Nouvelle Cuisine?

The ‘New French’ movement also known as Nouvelle Cuisine was popularized in the 1970s by chefs like Michel Troisgros and Roger Vergé. Chef Robuchon, however, is said to have been the first to introduce this ‘New French’ style to the world. He is also known as the ‘Father of Nouvelle Cuisine’. Nouvelle Cuisine is different from traditional French Cuisine in that it uses a wider range of ingredients and has a more global outlook.

This style of cooking is highly sophisticated and simple at the same time. It is an approach that fuses French techniques with Asian flavors and Italian techniques. This style of cooking is not only sophisticated but also simple. This blog will give you a glimpse into the life of a world famous chef and explore the best dishes of Chef Robuchon.

Robuchon’s Childhood and Early Life

Joël Auguste Robuchon was born on April 24, 1942, in the small town of Mirecourt, France. His parents, Alain and Suzanne, were both restaurateurs. On his mother’s side, Robuchon was descended from the Puisaye family, who were well-known for their wine and spirits production. This upbringing in the restaurant world would later prove to be a key to Robuchon’s success as a chef.

Robuchon would often help out at his parents’ restaurant as a child. It was here that he began learning the basics of cooking at an early age. While he was very fond of eating, however, Robuchon had a strong passion for food – a passion that would later define his career.

Robuchon’s Career and Rise to Fame

Robuchon began his career as a sommelier at a young age. He worked for a number of famous restaurants in the region before opening his own restaurant in 1973. This restaurant, which he named ‘L’Escoffier’ (the Sommelier), would earn Robuchon a reputation as one of the best chefs in the region.

By the 1980s, Robuchon had earned a reputation as one of the world’s best chefs. He was invited to participate in countless cooking competitions around the globe. Robuchon would often win these competitions, earning him an international reputation as one of the best chefs in the world.

Noble Gourmet Restaurant

Robuchon’s first star Michelin review came in 1993 when he earned a star at the esteemed Noble Gourmet Restaurant. Known for its game and freshwater fish, Robuchon earned the star after three years of consistent excellence.

What made Robuchon’s Noble Gourmet so unique was its ambiance. The restaurant was situated in a former granary and had elaborate wood-carved ceilings, stone walls and a large fireplace. The decor of Robuchon’s restaurant was also known for its quirky and unique taste.

The restaurant also had a very personal touch to it. Robuchon took great care in creating a lasting impression of the Noble Gourmet. For example, he would often leave a personalized thank you note for each diner and even write their names on the menu.

Michelin Star Restaurants

Robuchon’s first Michelin star was earned at the flagship restaurant of the Hotel de Paris. This was also the first time that Robuchon participated in the famed ‘Michelin Guide’. Robuchon was highly honored to be given his first star by Michelin.

Robuchon’s second Michelin star came 13 years later at the famed Joel Robuchon Tokyo. What made this star review so remarkable was that it was given to Robuchon’s first Japanese restaurant – something that was highly significant to him.

By 2016 Robuchon held 32 Stars, more than any other chef in history, Alain Ducasse is the next closest in the rankings with 21 stars.

Joël Robuchon Bistro

Robuchon’s first foray into the world of casual dining was with Joël Robuchon Bistro. This casual dining restaurant had a more relaxed feel to it than Robuchon’s flagship restaurant. The restaurant also had a more affordable price point, with dishes costing between $30 and $100.

The restaurant also brought a new approach to casual dining. For example, it allowed diners to order their meals online and have them delivered straight to their table. This streamlined approach made Joël Robuchon Bistro very convenient for busy people.

Conclusion

Chef Joël Robuchon has earned a reputation as one of the world’s best chefs. The signature style fused French techniques, Asian flavors and Italian techniques to create dishes that have become classics. His signature style fused French techniques, Asian flavors and Italian techniques to create dishes that have become classics.