Why French chef Joel Robuchon is famous in world?”
French chef Joel Robuchon, whom French restaurant guide Gault-Millau named “chef of the century,” plans to open a restaurant in Chicago. The Chicago opening, confirmed by a business partner, is scheduled for the end of next year, the Chicago Sun Times said. At age 51, Robuchon retired in 1996, but that didn’t last long. Five years later, he opened a restaurant in Macau. In Tokyo in 2003, he opened his first L’Atelier de Joel Robuchon, which was more casual and less haute cuisine than his other endeavors. Now six L’Ateliers are open worldwide, including one at the MGM Grand in Las Vegas and one at the Four Seasons in New York. One of L’Atelier de Joel Robuchon’s most famous dishes is pommes puree — or mashed potatoes.
French chef Joel Robuchon is famous for his restaurants, which are located all over the world. In fact, in 1990 he was voted Chef of the Century, and in 1994 his restaurant in Paris was voted Best in the World. Needless to say, dining at a Robuchon restaurant is a very special experience. Joel Robuchon now also has several “Ateliers,” (meaning “workshop” in French); the Tokyo branch opened in 2003. Instead of the setup of a traditional restaurant, with tables evenly spread out, most people are seated at a large bar which surrounds the kitchen, so they can watch the chefs prepare their dishes right in front of them. The food is contemporary French, very delicious, and very expensive. Items come in small plates, generally ranging from 1200JPY to 6800JPY, and entrees, from 1700JPY to 8800JPY. The menu is seasonal and changes daily. Reservations are highly recommended, though sometimes a few seats are saved just for walk-ins.
Related Questions
- What is your comment on the debate or claims from certain quarters that the Uganda Government was shifting the world famous ABC anti-HIV/AIDS strategy in favor of abstinence, or faith against condoms or condoms being promoted against the A & B?
- What happened to french children in the second world war?
- Who was the first famous American chef?
