Sushi is taking over the world. It's like pizza: you can get it everywhere. — Joel Robuchon Copy Share Image
The worst thing for me is to not taste what I'm eating, to not know what I'm eating. It upsets me to… — Joel Robuchon Copy Share Image
When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else. — Joel Robuchon Copy Share Image
The older I get, the more I realize the truth is the simpler the food, the more exceptional it can be. — Joel Robuchon Copy Share Image
I think I grew up with the idea that there was something comforting about preparing food. — Joel Robuchon Copy Share Image
Once you establish a diet, you can make exceptions once you're able to balance it out. — Joel Robuchon Copy Share Image
There is no such thing as the perfect meal; one can always do better. — Joel Robuchon Copy Share Image
Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven… — Joel Robuchon Copy Share Image
You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to… — Joel Robuchon Copy Share Image
My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that… — Joel Robuchon Copy Share Image
Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no… — Joel Robuchon Copy Share Image
I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the… — Joel Robuchon Copy Share Image
When you cook, you take a life. When you eat fish, or meat, you take a life. And you must be very… — Joel Robuchon Copy Share Image
When I used to have a show on French TV, people would ask me how my jacket stayed spotless while cooking. Your… — Joel Robuchon Copy Share Image
I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me. — Joel Robuchon Copy Share Image
Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw… — Joel Robuchon Copy Share Image
As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things… — Joel Robuchon Copy Share Image
My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to… — Joel Robuchon Copy Share Image
Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education… — Joel Robuchon Copy Share Image
A few years ago, kids from poor areas in France were asked to draw items of food. For a chicken, they drew… — Joel Robuchon Copy Share Image
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These… — Joel Robuchon Copy Share Image
I can be much more creative with my menus in the casino cities. In New York, there are certain things I can't… — Joel Robuchon Copy Share Image
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing… — Joel Robuchon Copy Share Image
We the chefs have a responsibility to learn about the chemical makeup of food! — Joel Robuchon Copy Share Image
The most difficult thing is to make sure the standards remain high in each restaurant. — Joel Robuchon Copy Share Image
I am a gourmand. I like to eat. When I have something that I like, I tend to have too much of… — Joel Robuchon Copy Share Image
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating.… — Joel Robuchon Copy Share Image
I've never followed a vegan or vegetarian diet in the past, but I think I could do it. It would not be… — Joel Robuchon Copy Share Image
When new cooks come to work for me, they obviously make mistakes at the beginning or there's some messiness to the presentation.… — Joel Robuchon Copy Share Image
The worst thing for me is to not taste what I'm eating, to not know what I'm eating. It upsets me to no avail. — Joel Robuchon Copy Share
When I used to have a show on French TV, people would ask me how my jacket stayed spotless while cooking. Your whole area… — Joel Robuchon Copy Share
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that… — Joel Robuchon Copy Share
My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing? — Joel Robuchon Copy Share
Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the… — Joel Robuchon Copy Share
When I was young, they said in the future that you'd just take a pill and never have to eat. That will never happen. — Joel Robuchon Copy Share
From the age of 15 to 50, I'd hardly stepped out of a kitchen. I just wanted to live a little, to spend time… — Joel Robuchon Copy Share
I am a gourmand. I like to eat. When I have something that I like, I tend to have too much of it. That… — Joel Robuchon Copy Share
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant… — Joel Robuchon Copy Share
Sushi is taking over the world. It's like pizza: you can get it everywhere. — Joel Robuchon Copy Share
Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas. — Joel Robuchon Copy Share
The most difficult thing is to make sure the standards remain high in each restaurant. — Joel Robuchon Copy Share
