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Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (London) with a dish reflecting the philosophy in his new book, Food & Life, of healthy Michelin star food. Beetroot with mustard sorbet.

La purée de Joël Robuchon

La purée de Joël Robuchon

The Miele Guide has voted the restaurant Robuchon au Dôme, in Macau, the best restaurant in the Asia region. Besides taking first place, French chef Joël Robuchon also won third place in the list, which was given to L’Atelier de Joël Robuchon in Hong Kong.

he Miele Guide has voted the restaurant Robuchon au Dôme, in Macau, the best restaurant in the Asia region

Joel Robuchon #Expo2015 #Milan #WorldsFair

I love the use of chocolate decor in this. Chocolate transfer sheet and slate tiles

Terrine de foie gras de Joël Robuchon

Terrine de foie gras de Joël Robuchon

Foie Gras Terrine, Foie Gras Pate, Le Foie Gras, Salty Foods, Duck Food, Buffet, Joel Robuchon, Chefs, Oatmeal Bread

Pommes Puree (Joel Robuchon): the article contains two versions of the recipes. One by Patricia Wells with a potato butter ration of 4:1 and the other restaurant version with a 2:1 ratio.

Pommes Puree (Joel Robuchon): the article contains two versions of the recipes. One by Patricia Wells with a potato butter ration of and the other restaurant version with a ratio.

"Le Chocolat" at Joël Robuchon Restaurant in the MGM Grand Resort Las Vegas.     Image courtesy of MGM Grand

"Le Chocolat" at Joël Robuchon Restaurant in the MGM Grand Resort Las Vegas. Image courtesy of MGM Grand

Spanish mackerel served for lunch at a Joel Robuchon restaurant at Tokyo

Spanish mackerel served for lunch at a Joel Robuchon restaurant at Tokyo