French master chef Joel Robuchon dies at age 73 - michelin star restaurants dishes

PARIS —
Joel Robuchon, a chef, shook the dreary world of fine French cuisine by showing diners the delicacy of simple mashed potatoes and a glimpse of the restaurant's kitchen, aged 73.
A spokeswoman for Robertson confirmed his death on Monday. For years, Robertson has more Michelin stars than anyone else in the world.
According to French media reports, he died of cancer in Geneva.
Luo baxiong's career is the best.
In 1976, he was named one of the best craftsmen in France, and in 1990 he was crowned century chef and selected as one of the chefs of "Century dinner.
"Robuchon is known for his constant innovation and play in the kitchen, and these qualities make him a revelation of the French gourmet world.
He built a gourmet empire in Paris, Tokyo, Las Vegas and New York.
"Describing Joel Robertson as a chef is a bit like calling Picasso a painter, Pavarotti a singer, and Chopard a pianist, chef and food writer Patricia Wells wrote a book about the chef and his students in L'Atelier de Joel Robuchon.
"Joel Robertson will undoubtedly become the biggest artist in the 20 th century --
The world of food.
Many of France's greatest chefs also paid her respects.
Famous Michelin
Starring French chef Alain Dukas, who is considered by some as a competitor to Robertson, told The Associated Press, "French cuisine is a tribute to a man who has made it shine around the world for more than 40 years.
"Robuchon is a demanding colleague, but this nature is ultimately a solid foundation for our self-esteem," added Ducasse, 61 . ".
French chef Pierre Gagner's three Michelin restaurants
Star chef wrote on his Instagram account, "the best of us has disappeared.
All my thoughts about his family.
Chef Mark weirat's restaurant also has three Michelin stars, known on RTL radio as the "Prince of French cuisine," adding: "I'm not afraid to say he inspired me.
Although Luo Boxiong is no stranger to food
He likes truffles and caviar best.
His dishes are often described as simple because he only promotes the use of three or four ingredients.
His goal is to show their taste, not the mask.
He started a revolution with his "studio (
Seminar in French)
Business model: small private dining room where diners sit at the counter around the kitchen.
They don't have a reservation and many people don't even have a table.
Robuchon says his goal is to make diners feel comfortable and engage them with chefs, and most importantly, focus on food.
This is partly a criticism of the Michelin star system, which rewards not only technology, but also atmosphere and service.
But Michelin and everyone else are eating.
Thanks to the studios around the world, robaxiong won a total of 32 Michelin stars in 2016 --a record —
There are still 31 stars this year, including 5.
Star restaurant.
Robertson was born in the French town of Poitiers before the end of World War II, studied at seminary since childhood and considered becoming a priest.
But the hours of cooking with the nun convinced him that he had received another call.
At the age of 15, he started his career at a local restaurant, and at the age of 29, he managed the kitchen and 90 chefs at a large Paris hotel.
Over the years, his cook was Jia Min, who opened a restaurant near the Eiffel Tower in 1981.
The restaurant won a Michelin star every year for the first three years --
This is a feat that no one has done before.
Although the price of no wine is $200, the waiting time for the reservation is two months.
Even in this classic restaurant, you can find signs of robaxiong changing the cooking scene.
First of all, his most famous dish is mashed potatoes.
"These mashed potatoes really made me famous.
I owe everything to these mashed potatoes, "he said while demonstrating how to make almost liquid dishes.
"Maybe it's a bit nostalgic, madeleines of Proust.
Everyone had mashed potatoes from his mother, mashed potatoes from his grandmother.
"The idea that a restaurant could be a warm, casual place, not a sultry temple that makes food awkward is taking root.
This is in part a rejection of the "new dish", a sport that has made French chefs notorious for small plates, which are fine but often not satisfactory.
But, as roboxiong promised, he hung up the mixer in 1996, when he was 51.
"You have to know when to quit," the chef told The Associated Press at the time . ".
"A great chef must be in good condition.
It's hard to cook.
It's like an athlete who has to stay really healthy.
"He will still negotiate with other chefs to work on a range of prepared foods and oversee restaurants around the world, but he announced that he would no longer have to stay on the stove all day.
Some say this is when his career really starts.
In 2003, he created a studio after he retired.
One opened in Paris and one in Tokyo.
From there, he took them to cities in Asia, Europe and the United States, followed by Michelin stars.
Guy job, who made the Robertson cooking show, called it "3-
Star food with stainless steel tableware and glass glasses instead of crystal tableware.
"One of his most recent adventures opened in Paris in April: Dassai, a restaurant and a bar to taste the sake of tea and cake salons.
A few decades ago, the French chef set up a business in Japan and drew inspiration from it.
Not far from the French presidential palace, it opened in cooperation with Sakurai Hongzhi, a sake producer. ——
Associated Press writer Thomas Adamson and Elaine Ganley have contributed in Paris.
Di Lorenzo now lives in Sao Paulo, Brazil.