Joel Robuchon Quotes

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Joel Robuchon

Profession : Chef

Birth : April 7, 1945

I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.

Joel Robuchon

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

I've never followed a vegan or vegetarian diet in the past, but I think I could do it. It would not be easy. I have worked with nutritionists who have said a vegan diet is not necessarily all positive for your health, because you need nutrients you only find in meats. I believe in a balanced diet.

Joel Robuchon

Sushi is taking over the world. It's like pizza: you can get it everywhere.

Joel Robuchon

When I was young, they said in the future that you'd just take a pill and never have to eat. That will never happen.

Joel Robuchon

Cooking is creating emotion.

Joel Robuchon

From the age of 15 to 50, I'd hardly stepped out of a kitchen. I just wanted to live a little, to spend time with my wife and children. The first time I saw snow was when I was 50, because I'd never had the time before.

Joel Robuchon

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

Joel Robuchon

I never try to marry more than three flavors in one dish.

Joel Robuchon