The Bequest of The Mashed-Potato Master: Joel Robuchon

The Bequest of The Mashed-Potato Master: Joel Robuchon

No one ever understands how the universe works. Who knew from cooking a simple dish: mashed potato, a legend in culinary industry was born: Joel Robuchon, delivering Michelin-starred restaurants in 7 big cities in the world. It was as if a mystery when someone could rocket from a mere humble dish to rest in peace suffering a complicated disease. However, it is not a mystery that a chef —particularly the most renowned one as Robuchon, leaves the peculiar Mother Earth with abundant precious memories, thoughts, motivation, stories and lifetime recipes. In Robuchon’s case, he shares his mind-boggling bequests including 31 Michelin Stars in the world of gastronomy across the continents, French cuisine influence to global community, and more importantly world’s top chefs: Gordon Ramsay, Éric Ripert and Michael Caines to name a few.

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The life of a chef is pretty much close to the life of an artist. Naturally talented but having to practice and creatively innovate. One source spouted to describe Robuchon’s as a cook is to see a Pablo Picasso a painter. Both have exceptional identities and magically influence 20th century world of their own industries all over the world. Like an artist, he figured out what was the best medium for him to craft. It was all traced back, marking Robuchon history in the culinary scene and fine-dining sphere, when he joined the venture for angelic reasons. He helped the nuns to cook in a seminary he devoted himself. At age 15, he discovered his medium and passion in the cooking world leading him to the flight of successful stairs afterwards. Against all odds, the French celebrity chef unveiled his amazing cooking skill and “so-called” invented his famous mashed potato or pommes purée combining 50-50 mix of potato and butter.

In the world of fine-dining restaurant, this Chef of the Century is remembered for his luxurious dishes such as langoustine and truffle ravioli, his truffle tart and cauliflower cream with caviar as well as the slow-cooked pigeon with foie gras. The secret of his long-term cooking credit was his perfectionism for using only few essential ingredients, maintaining simple preparation and residing in a healthier form of cooking. Resultly, his name and style tucks in embodying a lifestyle, providing well-done job and enriching cooking traditions. In fact, he had admitted to never collide more than three flavours in one recipe. Everything should be comforting, accessible and detectable on every palate.

Due the fact of his achievements pocketing numerous Michelin Star for his restaurants in Paris, Monaco, Hong Kong, Las Vegas, New York, Tokyo and Bangkok, the system he applied in his kitchen somewhat was well-proven. Take a hint from Jamin, his first restaurant in Paris, to delve into his victorious fine-dining formula. In its first year open, Jamin received one Michelin Star and consecutively until the third year. Having said this, the chef who passed away on August 6 suffering cancer, it is not a merely wonderment that he is claimed to play the crucial role of setting the new stage for new era of dining, specifically to gastronomy and fine-dining. Simply to invent, reinvent, yet to remain persistent.

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