ABOUT

La cuisine est un acte d’Amour , parce que nous l'expérimentons d'abord
à l'approbation de ceux susceptibles de la découvrir.
C'est pour ça , que la musique comme la peinture ,
comme tout ce qui est beau ,
est un Art exigeant qui suppose de notre côté ,
une régularité , une inquiétude qui n'est réconforté
que par le massage d'Amour qu'elle apporte.
Si la musique nous transporte dans un message d'Amour ,
si la peinture , nous réunit dans une admiration universelle ,
il faut que la cuisine entraîne chez nous une attitude semblable.
Bon appétit!

Cooking is an art that starts with love. Love for people, love for ingredients – love is expressed in our dishes. The first thing that comes to our minds when we cook is an image of customers eating the meals deliciously and pleasantly. As in the case of paintings, films, and all other arts which move people’s hearts, cooking is also accompanied by setbacks in the creative processes. We sometimes come up against a wall of concerns and are totally at a loss. We are, however, supported by the brilliant smiles of our guests when we see them enjoying our dishes, and we feel encouraged by the loving messages made possible by cuisine. That is why we can go forward all the time. Today, too, we wish that a dish prepared by us would present you with a happy moment. Bon Appetite!

  • Joel Robuchon Official Website

Career

April 1945
Born to a religious Catholic family in the central French town of Poitiers, the youngest of four siblings, with two sisters and one brother. Entered a seminary at age 12.
1960
Determined to enter the culinary world, he started working as an apprentice at the Relais de Poitiers hotel at age 15 to learn basic culinary techniques.
1966
Became a member of “Compagnon du Tour de France” at age 21.
1974
Appointed as head chef at the Hotel Concorde La Fayette at age 29. Overseeing a staff of 90, and preparing meals for 3,000 customers per day, he developed the ability to manage a large number of staff and polished his culinary skills, thus pursuing his discipline in a broad sense.
1976
Awarded the Meilleur Ouvrier de France (MOF) at age 31.
1978
Assigned as Executive Chef of Hotel Nikko de Paris at age 33.
December 1981
At age 36, he went independent to start his own restaurant, Jamin, on Rue de Longchamp in the 16th arrondissement of Paris, which received one star by Michelin in March the following year and two stars the year after that.
1984
Received three stars at age 39, after three years, the quickest-ever, in Michelin Guide history.
When awarded three stars from Michelin, Joël Robuchon said, “Receiving three stars does not mean I am worth it – it only means I now have the right to prove it.”
January 1994
At age 48, he moved his restaurant, Jamin, to Avenue Raymond Poincare in Paris, enlarged and renamed Joël Robuchon.
October 1994
Produced and oversaw cuisine for the Château Restaurant Taillevent Robuchon in Ebisu, Tokyo.
July 1996
At age 51, he closed Joël Robuchon and shocked the global culinary world by stating, “I want to step down while still at my peak, to pursue perfect taste and service.”
October 1996
Assumed the position of consulting chef at L’Astor. Also started a TV program, “Cuisinez Comme Un Grand Chef,” produced by and starring himself, which quickly proved a hit. Even after closing Joël Robuchon, he has continued his global activities, supervising and producing quality restaurants and TV shows and writing books.
February 2001
Became culinary supervisor and advisor for Restaurant Robuchon a Galera at Hotel Lisboa, Macau.
April 2003
L’ATELIER de Joël Robuchon opened in Roppongi Hills, Tokyo.
May 2003
L’ATELIER de Joël Robuchon opened in Hotel Pont Royal, Paris.
April 2004
LE CAFÉ de Joël Robuchon opened in Takashimaya Nihonbashi, Tokyo.
Restaurant Joël Robuchon Monte-Carlo opened at Hotel Métropole in Monaco.
LA TABLE de Joël Robuchon opened in the 16th arrondissement of Paris.
December 2004
Renewal re-opening of Chateau Restaurant Joël Robuchon in Ebisu, Tokyo. Joël Robuchon, LA TABLE de Joël Robuchon, and LA BOUTIQUE de Joël Robuchon launched at the same time.
September 2005
L’ATELIER de Joël Robuchon and Restaurant Joël Robuchon opened in the MGM Grand Hotel in Las Vegas.
September 2006
L’ATELIER de Joël Robuchon and LA CUISINE de Joël Robuchon opened in London.
November 2006
L’ATELIER de Joël Robuchon, LE SALON DE THE de Joël Robuchon, and LE JARDIN de Joël Robuchon opened in Hong Kong.
November 2007
“The Michelin Guide Tokyo 2008” was published for the first time in Asia. In the commemorative first issue, all three restaurants received a star or stars, with three stars for Joël Robuchon Restaurant in Ebisu.
November 2008
Following the 2008 edition, “The Michelin Guide Tokyo 2009” granted three stars, the highest ranking, to Joël Robuchon Restaurant in Ebisu, two stars to L’ATELIER de Joël Robuchon in Roppongi, and added one star, giving two stars to LA TABLE de Joël Robuchon in Ebisu.
April 2009
A Japanese restaurant, YOSHI, opened at Hotel Métropole in Monaco
September 2009
The first eat-in café, LA BOUTIQUE de Joël Robuchon, opened in the Marunouchi BRICK SQUARE building.
October 2009
L’ATELIER de Joël Robuchon and LE SALON DE THE de Joël Robuchon opened in Taipei.
June 2010
LA CAVE de Joël Robuchon opened in Beirut, Lebanon.
December 2010
L’ATELIER de Joël Robuchon Etoile opened on Avenue des Champs-Élysées in Paris.
February 2011
L’ATELIER de Joël Robuchon and Restaurant Joël Robuchon opened in Singapore.
April 2012
LE PAIN de Joël Robuchon, the world’s first Joël Robuchon specialty bread shop, opened in the Shibuya Hikarie building.
Joël Robuchon won a total of 26 stars in “The Michelin Guide” published in 2011, including three stars awarded to three restaurants. He is the most acclaimed chef in the world, having been awarded more stars than any other chef.