8 Classic Joël Robuchon Recipes to Make This Week | Food & Wine

Deemed the “chef of the century,” Joël Robuchon died on August 6 at the age of 73. The celebrated French chef, who earned more Michelin stars than anyone else in the world, has left behind a legacy of excellent restaurants, as well as countless gorgeous recipes. FOR THE FULL RECIPES, VISIT: www.foodandwine.com/chefs/cla...
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8 Classic Joël Robuchon Recipes to Make This Week | Food & Wine
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[@altair227]

31 Michelin stars is no joke

[@bahhumbug9824]

True but none of these look appetizing and I find it really hard to believe he invented putting milk in mashed potatoes.

[@GregoryK-IYA]

@@bahhumbug9824 Haute cuisine isn't about "milk in mashed potatoes". The presentation is there to fuse or separate flavors and sometimes even sounds, as necessary to augment the dining experience. On the screen, many extravagant dishes look the same. To Americans, the biggest issue often is the size of the meal - how am I supposed to have a good dinner with 30 grams of food on the plate?! :-) But it's really about the experience. And many times, one is surprised how satisfying a meal can be when all the flavors are balanced and the experience is so rich and full of sensations that you take your time to enjoy it, eat slowly, have a good company, listen to good music, drink good wine... none of that can be shown in a UA-cam video. As for the recipe of milk in mash, I urge you to research it and cook it yourself to see if it's as simple as you think. Type of potato matters, how you boil it matters, that you don't crush it or blend it, but rice it - matters, type of butter, amount of butter and milk, passing through sifter for texture, creating the right consistency - not too runny and not too dry... This is a VERY complex dish, and many people don't have the education and refined taste to appreciate it. That doesn't mean it has no value or is superficial. In every field there's a strong distinction between mastery and dilettantes. For example, some people are ok living in houses made of cardboard, cheap plywood, corrugated metal, and faux everything, other understand the value of brick, stone,good wood, and other high quality materials, but more so - high quality of craftsmanship. It's not really a new invention to put a roof on 4 walls, is it? Should we shame all modern architects as unoriginal hacks.