The Complete Robuchon
by Joel Robuchon
Editor: GRUB STREET
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Robuchon is the most influential French chef of the post-new era.Since the mid-1980s, he has been called the primus inter pares de Paris ” three star chefs for his work at both the Jamin and its eponymous restaurant.He is known for the relentless demands of his cooking.His food was considered to play an important role in French cuisine away from the excess and excessive reductionism of the new cuisine.In particular, his cooking is considered as returning to a more authentic, even the bourgeois of the French cuisine – current cuisine – which aims to make every ingredient taste like itself.He was the mentor to these illustrious chefs of Gordon Ramsay and Michael Caines and from his signature, the dishes are a cauliflower cream with caviar and mashed potatoes.In “The Complete Robuchon”, he offers us his recipes (more than 800), secrets and tips: starting from the perfect omelette for a vegetable soup, a leg of lamb marinated mussels, from his famous mashed potatoes each dish is described in detail, starting with the ingredients, he explains you how to clean and prepare how to hold the pan and precise cooking time.It’s all here – a basic catalogue of French cuisine and a wide range of dishes that have earned the author of his glorious titles and his truly creative recipes from L’ Atelier.Born in Poitiers in 1945, Joël Robuchon became the chief official of the Tour de France, where he learned a variety of regional techniques.At 28, he became chef de cuisine of l’ Harmonie-Lafayette, supervising 3,000 meals a day.In 1981, he launched Jamin in Paris and within three years who had been awarded three stars in the Michelin Guide.In 1996, he left his Parisian restaurant, the establishment L’ Atelier de Joël Robuchon in Tokyo.He opened L’ Atelier in Paris in 2003 and has since established Workshops in Las Vegas, New York and London.
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