Chef of the century loved the Costa
Joël Robuchon owned a home in Calpe and was honorary president of the Teulada-Moraira Gourmet Race - a MasterChef at sea competition - that will now be named after him
THE CHEF with the most Michelin stars in the world, Joël Robuchon, died in Geneva this week at the age of 73. The legendary restaurateur had been suffering from pancreatic cancer.
Robuchon was the world’s most Michelin-starred chef and ran several gourmet restaurants in cities across the globe, including Paris, Bangkok, Las Vegas and Hong Kong. In all, his restaurants achieved a total of 32 stars. He was named ‘chef of the century’ by the prestig- ious Gault et Millau restaurant guide in 1990.
He trained and mentored some of the best-known contemporary chefs, including Michael Caines, Éric Ripert and Gordon Ramsay, with whom he worked in Paris.
Ramsay recalls working for Robuchon in his biography, Humble Pie, describing the experience as ‘arduous’ and likening it to ‘working for the SAS’. During his tome being mentored, a feisty Ramsey had upset Robuchon so much that the great chef hurled a plate at him – the only time he had ever done such a thing.
Robuchon was very well known in the Marina Alta region, and had been honorary president in all of the editions of the ‘Moraira-Teulada Gourmet Race’, an international competition similar to Masterchef, but held on board yachts during a two-day regatta. He had attended every event since its inception in 2012. His righthand man, chef Juan Moll from Teulada, indicated that following the death of Robuchon, the gourmet regatta will be renamed the ‘Memorial Joël Robuchón’.
He also owned a home in Calpe, to which he returned each year for a well-earned break. He maintained close friendships with local restaurateurs, hoteliers and businessmen in the town. In 1999, he received the ‘Jaume Pastor i Fluixá- 9 d'Octubre’ prize and visited the town hall to collect his badge. During the ceremony, he highlighted his love for Calpe and the rock, which he said had provided him with strength and inspiration. In fact, during public appearances it was usual for Robuchon to talk about Calpe and his ascents of the Ifach.
“He felt at home in Calpe” said councillor for tourism, Jan Van Parijs, who was a close friend of the French chef. He explained that Robuchon felt for a passion for Calpe, as he enjoyed the variety of life in the town including fiestas, visiting traditional restaurants, trying to climb to rock each day and enjoying the company of the locals.
He leaves his most famous dish as a legacy behind – smooth mashed potato.