We love The Castaway Kitchen, and this recipe from Cristina Curp’s new Made Whole cookbook
Au Revoir, Joel Robuchon!
He was named among the best craftsmen in all of France, crowned “Cook of the Century,” and holder of the most Michelin stars in the world. Known for his innovation and playfulness in the kitchen, Joel Robuchon revered and reinvented classic French cuisine
“Joel Robuchon will undoubtedly go down as the artist who most influenced the 20th-century world of cuisine,” says Patricia Wells, in “L’Atelier de Joel Robuchon,” a book about the chef and his students. No stranger to fancy ingredients like truffles and foie gras, his food was simple too, using only 3-4 ingredients. His goal was enhance their flavors, not mask them.
Although he earned more Michelin stars than any other chef, Robuchon was particularly proud of his “Ateliers” — workshops in French — where customers sat at counters surrounding the kitchen. Allowing diners to interact with the chef, putting the focus back on food, was Mssr. Robuchon’s lifelong mission. We are grateful for his gifts..