Lesley Chesterman: The culinary perfectionism of Joël Robuchon - michelin star restaurants dishes

Less than seven months after chef Paul Bocuse's death, news of joel Robuchon's death came yesterday.
He is 73 years old.
The reason is pancreatic cancer.
In 1990, Robuchon, Bocuse and Swiss chef Frédy Girardet formed the Gault & Millau guide trio called "century chef.
Before winning more than 30 Michelin stars, Luo Baoxiong won the titles of French meleul uferrell and French Compagnon du Tour.
His international empire has restaurants in more than a dozen cities, including a studio at the Casino de jo'l Robuchon in Montreal.
Born in 1945 in puvajie, France, he began his apprenticeship at the age of 15, when he discovered his love for cooking while working with his seminary and nuns.
At the beginning of 1980, eight roxiong opened a Paris restaurant Jamin at the age of 36 and became famous.
He won a Michelin star in a year.
By the age of 40, he had three.
In his career, Robertson will gather 32 such stars --
Including five or three.
Star restaurants
This has been the most among all chefs since the guide was created.
Inspired by best-of-the-
From luxurious truffles to humble potatoes, Robuchon's dishes are the best ingredients, just like the still life on the plate.
His perfectionism is legendary.
In 2011, I dined at Joel Robertson restaurant in Las Vegas and interviewed the pastry chef after the service was over.
He turned on the oven and I noticed dozens of chocolate pastries in the back.
I asked him if he still had a group to serve.
"No," he replied.
"For every order for a souffle, we make three and choose the best.
Roba will be remembered for his signature dishes, including his Lange and truffle ravioli.
The pigeon cooked with foie gras and his lobster salad are surrounded by hundreds of his signature small dots.
However, it is his teré de pommes de terre-
Yes, mashed potatoes.
This best embodies his style, he uses the best ingredients and combines all the techniques in the chef's arsenal to make a classic divine dish.
Robuchon described his dishes as simple, based on pure taste, with no more than three or four ingredients in most dishes.
However, they are very complex in practice.
"Even the simplest dishes, such as the salad, have more than 20 steps," New York chef Eric Lipper wrote in his memoir, 32 egg yolks, this details the time he worked under Robson in the agile era.
Although Lipper described robaxiong as a tyrant whose standards cannot be met,
"Fear of not meeting Robertson's demands is the whole reason to intimidate everyone into giving in ")
Lipper admits that if he did not learn under the guidance of uncompromising perfectionist Robertson, he would not be a star chef today.
"I believe Joel Robertson is not only one of my generation, but also one of the iconic chefs of the 20 th century," he wrote . ".
"In terms of excellence, no outstanding person can compete with what he has done and the influence he has exerted.
Robertson, 51, announced his retirement.
"You have to know when to resign," he told The Associated Press on 1996 . ".
However, in 2003, he made a comeback and opened a new concept called "studio" in Paris and Tokyo.
Inspired by the festive atmosphere of the Spanish tapas bar, the studio features an open kitchen, bar seating, stylish blackand-
Decoration and decoration in Red
Inspired by European and Asian cuisine.
Atelier is a luxury chain with branches in Asia, Europe and the United States.
In early 2017, the Loto-funded Montreal Casino opened a studio, joel Robuchon. Québec.
Not because the chef's name is written on the door, but because an undisclosed public fund is used to subsidize a French brand and not local talent, but also to create competition for the city's upper echelons
End the agency.
Mr. Robertson, who was not moved, came to the opening ceremony.
This year, food lovers mourn the loss of several people who have shaped the modern culinary scene, including Bocuse and the recent Pulitzer-
Jonathan Gold, restaurant critic, won the prize.
These stars are irreplaceable.
Bocuse legalizes the chef profession, and Bourdain speaks for the group of anonymous chefs working under the second shadow
Rate the kitchen and lift his city gold through its smaller outline
Famous multicultural restaurant.
I think robaxiong's legacy is his tireless pursuit of excellence.
In an interview with The Paris Match on 1984, Bocas said: "For me, Joel Robertson is perfect.
His three stars are attributed to his discipline, rigor and love for his work.
Yesterday, the Post said: "I was shocked and very sad by the death of my mentor Joel Robertson, who is the most rigorous, precise and talented king of all chefs
Mr. eight roxiong.
Another of his famous apprentices said: "We lost the father of the Michelin God, the most decorated chef in the world, and he kept us all on our toes!
Even when we sleep!
God bless, chef Merci.