Joël Robuchon

French chef and restaurateur

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July 22, 2026

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Joël Robuchon was a highly acclaimed French chef and restaurateur, named "chef of the century" by Gault and Millau in 1989. His cuisine was characterized by relentless perfectionism and adhered to the principles of nouvelle cuisine, a style that emerged in France during the 1960s and 70s. Nouvelle cuisine emphasized freshness, lightness, and clarity of flavor, moving away from the richer, heavier traditions of classic French grande cuisine. Robuchon's approach, while following these guidelines, was distinctly his own, showcasing innovation within the framework of nouvelle cuisine.1

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…such as the renowned restaurateur Joël Robuchon, advocate sautéing each type of vegetable separately and then mixing them in the simmering stage, while others are less fastidious. All agree, however, that the vegetables must be chopped well and not overcooked, so that each ingredient remains recognizable and retains its integrity.
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…such as the renowned restaurateur Joël Robuchon, advocate sautéing each type of vegetable separately and then mixing them in the simmering stage, while others are less fastidious. All agree, however, that the vegetables must be chopped well and not overcooked, so that each ingredient remains recognizable and retains its integrity.
Read More