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 like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. Its comfort food for me. – Joel Robuchon

We the chefs have a responsibility to learn about the chemical makeup of food! – Joel Robuchon