Iconic French chef Joël Robuchon died on August 6th in Geneva following a battle with cancer. He was 73.
The culinary master rose to prominence in the 1980s and ’90s with restaurant concepts including Jamin, which received a Michelin star in its first year. Robuchon eventually launched L’Aterlier de Joël Robuchon, a minimalist restaurant model that eventually expanded across the globe following its Parisian debut. Amassing a multimillion-dollar culinary empire, Robuchon boasted a record 31 Michelin Stars at the time of his death, including five 3-Star restaurants.
“Joel Robuchon’s style was above all about a fundamental, almost obsessional, focus on the quality of produce,” French president Emmanuel Macron said in a statement commemorating the chef’s legacy. “His name and style embody French cuisine all over the world, they symbolize a lifestyle, a demand for a job well done, and convey the richness of our traditions. In Paris or Las Vegas, New York, London, Hong Kong, Bangkok, or Shanghai, gourmets rushed to the chef’s many restaurants to taste his famous mashed potato puree, as well as his truffle tart and cauliflower cream with caviar or his langoustine ravioli.”
