JÖEL ROBUCHON: 32 STARS AND HEA­VEN AT HIS FEET

Excelencias Gourmet - - Homenaje -

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.

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