Family tree of Joël ROBUCHON


FrenchBorn Joël Daniel ROBUCHON

French chef and restaurateur

Born on April 07, 1945 in Poitiers, Vienne , France

Died on August 06, 2018 in Genève , Switzerland

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Robuchon was born in Poitiers, France, one of four children. He worked as a cook in the Mauléon-sur-Sèvre seminary in the Deux-Sèvres. At the age of 15, he became an apprentice chef at the Relais of Poitiers hotel, starting off as a pastry chef. In 1966, Robuchon became the official chef of Le Tour de France namely "Compagnon du Tour de France", enabling him to travel throughout the country, learning a variety of diverse regional techniques. At 28, he was appointed as head chef at the hotel Harmony-Lafayette. In 1989, he was awarded "Chef of the Century" by Gault Millau. He later started his own restaurant in Paris. He has mentored Gordon Ramsay, Eric Ripert and Michael Caines. At 31, he won the Meilleur Ouvrier de France for his craftsmanship in Culinary Arts.

Seeing many of his peers die of stress and heart attacks, Robuchon took retirement at the age of 50. He staged a comeback, opening several restaurants bearing his name around the world. He hosted Cuisinez comme un grand chef on TF1 from 1996 to 1999; in 2000, he hosted Bon appétit bien sûr on France 3. Through his various restaurants, he has now accumulated a total of 28 Michelin Guide stars – the most of any chef in the world.


Robuchon was the most influential French chef of the post-nouvelle cuisine era. Since the mid-1980s, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant.

He was known for the relentless perfectionism of his cuisine; he says there is no such thing as the perfect meal – you can always do better. He was instrumental in leading French cuisine away from the excesses—and excessive reductionism—of nouvelle cuisine. In particular, his cuisine was seen as harking back to a more authentic, even bourgeois French cuisine—the "cuisine actuelle" of Patricia Wells' book (re-published as "Simply French") which focused on making each ingredient taste of itself. Drawing his inspiration firstly from the simplicity of Japanese cuisine, and criticisms of the over-richness of classic French cuisine, he led the way in creating a more delicate style respectful of natural food ingredients.

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Geographical origins

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