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
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
Sushi is taking over the world. It's like pizza: you can get it everywhere. — Joel Robuchon Copy Share Image
If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal.… — 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
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
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 Image
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 Image
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 Image
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 Image
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 Image
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 Image
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 Image
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 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 a restaurant… — Joel Robuchon Copy Share Image
