We the chefs have a responsibility to learn about the chemical makeup of food! – Joel Robuchon
As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they dont want to eat certain ingredients, you have to respect that. – Joel Robuchon
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of grande cuisine, has become a bit lighter. And we are beginning to discover the original flavors of our produce. – Joel Robuchon
I travel a lot. If you look at my suitcase, everything is extremely well-packed and well-folded people who travel with me are impressed at how organized I am. Some would refer to me as a maniac for this. – Joel Robuchon
I heard about the project over a year before we began. My American agent said, Oh, you might want to read In Cold Blood because theyre talking about you for Capote, but the scripts with Johnny Depp and Sean Penn at the moment. So, these things take their time to dribble down the food chain. – Toby Jones