His skills and achievements opened my eyes to the world of fine dining and how gentle manipulation can make good food great.
Take a look at his achievements and it is not hard to see why Chef Robuchon is nicknamed, "God of French Cuisine".
And furthermore, the fact that he drinks Diet Coke makes him even cooler. A lot of French chefs "poo-poo" Coca-Cola. Hence this amazing contradiction / disturbance in the "force" prompted an immdediate post.
The following paragraph is borrowed from today's NY Times Dining & Wine section.
Three Fish Walk Into a Bar...
By JANE SIGAL
Published: March 28, 2007
FOR almost two hours on a recent afternoon, Joël Robuchon cooled his heels in the lounge by the entrance to L’Atelier de Joël Robuchon at the Four Seasons Hotel in Midtown Manhattan. He ordered a coca light, which made the hostess hesitate for a few seconds until she realized he wanted a Diet Coke. He was waiting to give a lesson on cooking with shellfish (“March, April — these are the best months for seafood,” he said), but lunch customers were still lingering in the dining room. Worse, they were still sitting on the tall, comfortable stools at the restaurant’s heart — the horseshoe-shaped counter that surrounds the open kitchen...
By JANE SIGAL
Published: March 28, 2007
FOR almost two hours on a recent afternoon, Joël Robuchon cooled his heels in the lounge by the entrance to L’Atelier de Joël Robuchon at the Four Seasons Hotel in Midtown Manhattan. He ordered a coca light, which made the hostess hesitate for a few seconds until she realized he wanted a Diet Coke. He was waiting to give a lesson on cooking with shellfish (“March, April — these are the best months for seafood,” he said), but lunch customers were still lingering in the dining room. Worse, they were still sitting on the tall, comfortable stools at the restaurant’s heart — the horseshoe-shaped counter that surrounds the open kitchen...
for the rest of the article, (click here).
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