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 goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply,… — 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
