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Joel Robuchon
French
April 7, 1945
Chef
Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.
Joel Robuchon
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I am a gourmand. I like to eat. When I have something that I like, I tend to have too much of it. That is a guilty pleasure.
Joel Robuchon
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The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.
Joel Robuchon
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