Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you. — 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 some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives… — 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
