JÖEL ROBUCHON: 32 STARS AND HEAVEN AT HIS FEET
Far from tiptoeing into sophistication, exotic blends and a multitude of ingredients, Jöel Robuchon likes simple things, few elements in his recipes and distance from the excesses of the Nouvelle Cuisine.
Around 1987, he became the Chef of the Year in France, and three years later, in 1990, he was recognized as the Chef of the Century by the Michelin Restaurant Guide, let alone he’s the one with the largest number of stars awarded by that institution worldwide.
Nearly two dozen restaurants carry his signature cooking, scattered around such cities as Monaco, Hong Kong, Paris, London, Tokyo, Shanghai, Montreal, Bangkok or Las Vegas, as well as in Geneva, where he passed away last August at the age of 73. Regardless of places, ethnic groups, traditions or styles, his legacy is unfathomable for all generations of cooks to come.