We the chefs have a responsibility to learn about the chemical makeup of food! – 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
Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education about food. We must teach them to know their cuisine and to know the equilibrium of nourishment. That is very important for health. – Joel Robuchon
I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. Its comfort food for me. – Joel Robuchon