Author

I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants.

From Joel Robuchon

We the chefs have a responsibility to learn about the chemical makeup of food!

From Joel Robuchon

A few years ago, kids from poor areas in France were asked to draw items of food. For a chicken, they drew a drumstick. For a fish, they drew a fish stick. Those are extremes, but there is a lot that needs to be done to help children discover good food.

From Joel Robuchon

When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.

From Joel Robuchon

Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.

From Joel Robuchon

When I used to have a show on French TV, people would ask me how my jacket stayed spotless while cooking. Your whole area has to be clean - and you have to keep it that way.

From Joel Robuchon

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.

From Joel Robuchon

When you cook, you take a life. When you eat fish, or meat, you take a life. And you must be very respectful of the ingredients and that is very important.

From Joel Robuchon

Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas.

From Joel Robuchon

I am a gourmand. I like to eat. When I have something that I like, I tend to have too much of it. That is a guilty pleasure.

From Joel Robuchon

Joel Robuchon

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