Joel Robuchon loses battle with cancer...

[wantonebad]

https://www.bostonglobe.com/lifestyl...5fK/story.html

By Sylvie Corbet and Sarah DiLorenzo ASSOCIATED PRESS AUGUST 06, 2018

PARIS (AP) — Joel Robuchon, a master chef who shook up the stuffy world of French haute cuisine by wowing palates with the delights of the simple mashed potato and giving diners a peek at the kitchen, has died. He was 73.

A spokeswoman for Robuchon confirmed his death, with French TV station BFM and newspaper Le Figaro reporting that he died in Geneva on Monday from cancer, citing his entourage.

His career was one of superlatives: Named among the best craftsmen in France in 1976, crowned cook of the century in 1990, one of the cooks at the ‘‘dinner of the century,’’ and, for years, holder of the most Michelin stars in the world.

Robuchon was known for his constant innovation and even playfulness in the kitchen — a revelation to the hidebound world of French cuisine.

He had built an empire of gourmet restaurants across the world.

‘‘To describe Joel Robuchon as a cook is a bit like calling Pablo Picasso a painter, Luciano Pavarotti a singer, Frederic Chopin a pianist,’’ Patricia Wells, a cook and food writer, wrote in ‘‘L’Atelier de Joel Robuchon,’’ a book about the chef and his students. ‘‘Joel Robuchon will undoubtedly go down as the artist who most influenced the 20th-century world of cuisine.’’

While he was no stranger to the fancy — truffles and caviar were among his favorites — his food was often described as simple because he preached the use of only three or four ingredients in most dishes and his goal was always to show off, not mask, their flavors.

He started a revolution with his ‘‘Atelier’’ — workshop in French — model: small, intimate restaurants where diners sat at a counter surrounding the kitchen. It didn’t take reservations and it didn’t have tables (for the most part).

His goal, he said, was to make diners feel comfortable, let them interact with the chef and, above all, put the focus back on the food. It was partially a rebuke to the Michelin star regime, which awards points not just for technique but also for the ambiance and service.

But Michelin, and just about everyone else, gobbled it up. And thanks to Ateliers around the world — from Las Vegas to Tokyo — Robuchon reached a total of 32 Michelin stars in 2016 —a record— and still held 31 stars this year, including five three-star restaurants.

[uscmatt99]

My wife and I are huge fans of his cuisine, so sad that he has departed. I had no idea he was ill. He's left quite the legacy to be celebrated.

[Cru Jones]

A giant. RIP.

[incontrol]

RIP Joel. Thank you!


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[Star Ferry]

When I went to his restaurant, I have to admit I was happy to not be paying the bill. But I appreciate anyone, including Joel, who advances his field by taking big risks

[Urosfan]

Rip

[brandrea]

Rest easy.

[Rockrolex]

We went to his restaurant in London. It was good, but not worth the cost of the dinner. Still, it's terrible to see someone so young go.

[bayerische]

Sad.

[wantonebad]

Originally Posted by Rockrolex

We went to his restaurant in London. It was good, but not worth the cost of the dinner. Still, it's terrible to see someone so young go.

Ed you're not the first person to feel that way, especially since his restaurants are some of the most expensive in the world. Definitely had some hiccups over the years and his L’Atelier in NYC flamed out in 2010. I had heard that as a result he changed his management philosophy and hierarchy, empowering his chefs to make some key decisions and have a larger stake, but it's not like I was ever a regular and could tell what effect that had.

I had two meals under his name and both were spectacular. However some serious food people I consider very knowledgeable and sharp about service and food were not impressed and actually were disappointed. Which means there could have been consistency and continuity issues, that's all management IMHO.

RIP Joel R!

[stanmore12]

Rip.

[nick c]

R i p

[RW16610]

Very sad news. RIP.

[tng11]

RIP! I am a huge fan of Joel Robuchon's cuisine - I have dined at quite a few of his locations worldwide and love the inventive, refreshing and unpretentious style that his restaurants employed. The Hong Kong branch is still one of my favourite restaurants in the world, and I will never forget the time back in 2015 when he did the rounds around the restaurant, having a laugh with all the diners and doing selfies.