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The food world is reacting to yet another massive loss today at the news of the death of legendary French chef, Joël Robuchon who passed away at the age of 73.
The chef was one of Michelin’s most awarded starred chefs and the founder of a style of cooking known as ‘Moderne’ cuisine - a step away from some of the heavy sauces of France's past, described by the New York Times in 1983 as a “bridge between classic and nouvelle”.
Joel Robuchon 1947-2018— Andrew Zimmern (@andrewzimmern) August 6, 2018
A very sad day for any of us in our industry and for the millions of other who were touched by this amazing man. When I was 23 I almost crapped myself being part of a team cooking him a birthday dinner in NYC. Over the years he was beyond kind to me. #sad
Robuchon was known for focusing on specific ingredients, on bringing out the essence of those ingredients and for maintaining a richness in his cuisine while trying to step away from heavy, thick sauces of France's tradition.
It's often joked that the dish that won him his stars was his famous Pomme Puree: a mashed potato dish made with yukon potatoes, chilled butter and milk. Rich, light, refined, served small and truly delicious - it's a dish served at all his restaurants and one that wowed people when he first opened his famous Jamin restaurant in 1981.
Jamin, which received its third Michelin star in 1984, was described by many as the best restaurant in the world, Robuchon has culinary genius status and his career was adjourned with accolades. He carried the prestigious Meilleur Ouvrier de France (France’s Best Craftsman), more stars than any other chef and he operated a restaurant empire that spanned the world.
Chefs, servers, sommeliers and food lovers across the globe are expressing their love and respect for the chef today. Here's a detailed look at the chef's career and impact on the industry.
A sad sad day just heard the news about Joël Robuchon. What a amazing https://t.co/uDBSrJ6TwF— Daniel Clifford (@Midsummerchef) August 6, 2018
I did a 2 week intership at Robuchon’s Rest Jamin in Paris 1989, it changed my thoughts of gastronomy. RIP Chef 😔 https://t.co/CTGgcGOLIq— zvonko sokcic (@zvonkosokcic) August 6, 2018
Being responsible for making his pommes purée at the original L'Atelier on the Left Bank was the greatest (only) highlight of my time working in a professional kitchen. #Robuchon— Michael Booth (@themichaelbooth) August 6, 2018
A very sad day. RIP Joël Robuchon. You were my culinary hero. https://t.co/w7Ax9uvI6Q— alexis gauthier (@GauthierSoho) August 6, 2018
Agur Robuchon!!!🙏— ENEKO ATXA AZURMENDI (@eneko_atxa) August 6, 2018