Monday, 23 September 2013

Respected, revered and admired - Joel Robuchon

What can one say about Joel Robuchon that hasn't already been said? He is one of the world's best and most influential chefs, with a near unparalleled level of awards and accolades, including the prestigious title of "Chef of the Century" by the Gault Millau guide. He is both an artist and a pioneer, with restaurants around the world still gaining international acclaim. To be granted a moment of his time was a great honour and I was delighted to ask him just a few quick questions...

You are one of the world’s most acclaimed and influential chefs, but who has been the single biggest influence on your career?

Jean Delaveyne and Charles Barrier.

Where do you find your inspiration?

Everyday I am in my restaurants and three weeks of every month I am travelling around the world, constantly looking for new flavours, new products and new techniques.

What is the process of turning an idea into a finished dish?

I always start by not mixing too many flavours, using good healthy produce.

You have opened restaurants all over the world. Describe the dining experience at your restaurants.

We always respect the produce and treat it well. Quality comes first and customer satisfaction with the best food, that is simple and healthy.

What single piece of advice would you give to new or aspiring chefs?

Cook with love, as you would for your mother or girlfriend.

What are some of the most common mistakes you see with new chefs coming into your kitchens?

Not respecting the principles stated above. Wanting food to be too complicated or sophisticated.

What do you like about British cuisine?

London, where all cuisines from around the world have permeated into British cuisine today.

In what areas do you think British food culture could improve?

It is constantly improving in all areas.

What UK chefs and restaurants are you a fan of?

I do not want to fall out with my friends!

What do you enjoy cooking at home?

The best products at the best time in the season.

How do you like to relax when you are away from the kitchen?

I like to go to Spain and rest every day at Peñón de Ifach, to recharge my batteries.

For more information about Chef Robuchon or his restaurant, please visit

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