If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal. You have to be able to identify what you're eating. One of my worst experiences is when I can't tell what I'm eating. It is a waste. Joel Robuchon badchickencook share on social
When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship. Joel Robuchon ageapprenticeshipaspiration share on social
Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas. Joel Robuchon americabigcar Change image and share on social
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 findgastronomygood Change image and share on social
As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that. Joel Robuchon chefdecideeat share on social
Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education about food. We must teach them to know their cuisine and to know the equilibrium of nourishment. That is very important for health. Joel Robuchon childcuisinedevelop share on social
I am a gourmand. I like to eat. When I have something that I like, I tend to have too much of it. That is a guilty pleasure. Joel Robuchon eatgourmandguilty Change image and share on social
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce. Joel Robuchon agobeginbite share on social
I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants. Joel Robuchon accoladeclienteledistinction Change image and share on social
