3 December 2020 Joel Robuchon As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don’t want to eat certain ingredients, you have to respect that.
3 December 2020 Joel Robuchon 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.
3 December 2020 Joel Robuchon We the chefs have a responsibility to learn about the chemical makeup of food!
3 December 2020 Joel Robuchon I travel a lot. If you look at my suitcase, everything is extremely well-packed and well-folded people who travel with me are impressed at how organized I am. Some would refer to me as a maniac for this.
3 December 2020 Joel Robuchon I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It’s comfort food for me.
