Joël Robuchon

At twelve, he enters the seminary and is intended for the priesthood. But three years later, family difficulties force him to find work. While he was in the seminary, the best moments were spent in the kitchen.

In 1960, Joël Robuchon b apprenticed with the Relais of Poitiers, a hotel with restaurant where heremained for three years. This experiment provided him with the basics of traditional culinary techniques.

In 1966, Robuchon becomes companion of the Tour de France. He then begins his voyage through the country which enables him to work with all the heads of France, to not only discover different points of view in the kitchen, but also to work directly with the source of the products of the soil which make the regional cuisine so rich and if diversified.

This experiment teaches him not only the techniques, but inculcates moral values, those of the companions who work in the same spirit, to reach to moral, manual and physical perfection. "As a companion, I learned a thing. Even if one thinks well of having made a thing, one can always make it better. And there is not greater personal satisfaction than to give the best of oneself "

At the beginning of 1974, at the 28 years age, he is named head of the very new hotel Harmony-Lafayette, with the head of a brigade of 90 cooks, to serve 3000 meals. It however continues to exert its practice to the full extent, at the same time as cook and head of team.

Two years later, he receives the highest distinction to which a manual worker can claim in France: the title of Meilleur Ouvrier de France. Better Workman of France.

In 1981, Robuchon decides to go off on his own and becomes head and owner of the restaurant Jamin, in Paris.

In the three years space, Robuchon receives the 3 stars Michelin, the highest award in the trade. One seldom sees him in the dining room at Jamin. He prefers to follow his personal philosophy: "to express himself by the quality of his work, and not simply with words"

He is elected, in France, Cuisinier du Siècle "cook of the century" by the Guide Gault Millau then named in the United States by International Hérald Tribune meilleur cuisinier du monde "better cook of the world".

At 50 years and as he always said, Joel Robuchon stopped. He left his famous Parisian restaurant on July 5, 1996. But he preserves the direction of its restaurant of Tokyo and is invested in various culinary activities.

In 2002 he has decided to return to his profession and will open L’Atelier de Joël Robochon in 2003.

Extract of: "Best and the simplest of Robuchon" - Joel ROBUCHON by Patricia Wells

Hôtel Pont Royal L’Atelier de Joël Robuchon
5-7 rue de Montalembert
75007, Paris
p. +(01)-42-84-70-00
f.+(01)-42-84-71-00

Proprietors: Joël Robuchon and Ted Margellos (Mr. Margellos will make his personal wine cellar available to the restaurant)
Four rotating chefs: Philippe Braun, formerly of the restaurant Laurent and three others.
Designed by Pierre-Yves Rochon (Essex House in NYC and Les Crayères in Reims)