MIL OSI Translation. Government of the Republic of France statements from French to English – Published on 06 August 2018
Joël Robuchon is extinguished today, but its 32 Michelin stars shine all their lights in the constellation of world gastronomy. His name and style embody French cuisine in the entire world, symbolize the art of living, a requirement of a job well done, and some say the riches of our traditions.
Born in Poitiers in 1945 in a catholic family of modest, Joël Robuchon was destined to become a priest, entering the seminary at age 12. It is helping the religious women to prepare meals that he discovered his true vocation. 15 years ago, he started an apprenticeship as a cook-pastry with chef Robert Auton.
Of houses in the regions, it performs a tour de France restaurants and traditions, and be introduced to many styles, techniques and ways of working. With Jean Delaveyne, he is particularly interested in the New kitchen of which it appreciates the understated refinement and the healthy weight.
He began his career as a chef very young, at the age of 28, at the restaurant of the hotel Concorde Lafayette, and then to the hotel Nikko. In 1981, he opened his first restaurant Jamin, in Paris. He earned a first star in the following year, in 1982. A second in 1983. And a third, dedication absolute, in 1984. His rise to the top of the gastronomy world is blazing.
The style of Joel Robuchon was in a primary attention, almost obsessive, to the quality of the products. His signature could be seen in the simplicity claimed for its food and in a perfectionism that made this simplicity in harmony, accomplished, accuracy, and precision everywhere admired. He has worked in the development of the Nouvelle cuisine, preferring the eloquence of taste, dishes with the elegance and abundance, superfluous plates, and was able to radiate this new approach to fine dining in the world.
Successively sacred “Meilleur ouvrier de France” in 1976, “Chef of the year” in 1987, and “Best chef of the century” in 1990, Joël Robuchon is one of the chefs with the most Michelin-starred. In 1994, it opened in Paris, avenue Raymond Poincaré, a restaurant that bears his name, ” Joel Robuchon “, and who is quickly proclaimed “the Best Restaurant in the World” by the International Herald Tribune. Paris or Las Vegas, New York, London, Hong Kong, Bangkok or Shanghai, the gourmet came in the many restaurants of the chef to taste his famous mashed potatoes, though creamy, but also tart with truffles, cream of cauliflower with caviar or ravioli of langoustines.
Exhausted by the daily of haute cuisine, it was developed in the early 2000s a new type of restaurants, the Workshops are less formal and more user-friendly, serving a less technical, less sophisticated, but still as demanding in terms of product quality, and pleasure of taste.
Joël Robuchon has also always been committed to transmit its knowledge and its know-how. Author of several reference books and presenter of cooking shows, he wanted to be a smuggler to awaken the vocations of a new generation of leaders and give the many the taste of our terroirs and our traditions.
With the death of Paul Bocuse and Joël Robuchon, French cuisine is painfully bereaved this year, but it is strong of the living heritage and vibrant of its great leaders, who have given at the learning, crafting, and the French culture of new letters of nobility.
The president of the Republic expresses its condolences to the family of Joël Robuchon, his friends, and the world of French gastronomy.
EDITOR’S NOTE: This article is a translation. Please accept our apologies should the grammar and/or sentence structure is not be perfect.
