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
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 bitechallengecompetitive Change image and share on social
A few years ago, kids from poor areas in France were asked to draw items of food. For a chicken, they drew a drumstick. For a fish, they drew a fish stick. Those are extremes, but there is a lot that needs to be done to help children discover good food. Joel Robuchon agoareaask share on social
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself. Joel Robuchon backdistractioneat share on social
