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Joel Robuchon

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FOOD
October 20, 2004 | David Shaw, Times Staff Writer
He was, I thought, the best chef in France. I was not alone. He had the top, three-star rating from Michelin, the only chef ever to win one, two and three stars in three consecutive years. He had the top, four-toque rating from Gault Millau (which called him, simply, le roi -- "the king"). Some critics called him "the chef of the century." Then, in 1996, Joel Robuchon, age 51, retired.
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NEWS
September 2, 2013 | By Jay Jones
Foodies will get their fill when the Food & Wine All-Star Weekend returns Oct. 4-6 to Las Vegas. At a poolside party, for instance, guests will be encouraged to try 10 kinds of burgers. Nine events during the weekend , most hosted by celebrity chefs, will be staged at Aria , Bellagio and MGM Grand . They are open only to adults 21 and older. Prices vary by activity. The fourth annual foodies weekend will officially launch at 8 p.m. Oct. 4 with “First Course Kick-Off” at Aria.
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NEWS
September 2, 2013 | By Jay Jones
Foodies will get their fill when the Food & Wine All-Star Weekend returns Oct. 4-6 to Las Vegas. At a poolside party, for instance, guests will be encouraged to try 10 kinds of burgers. Nine events during the weekend , most hosted by celebrity chefs, will be staged at Aria , Bellagio and MGM Grand . They are open only to adults 21 and older. Prices vary by activity. The fourth annual foodies weekend will officially launch at 8 p.m. Oct. 4 with “First Course Kick-Off” at Aria.
FOOD
December 28, 2005 | S. Irene Virbila, Times Staff Writer
THE waiter sets a clear glass cup on a gold-leaf saucer in front of me. Inside is a cool white cream, its surface smooth as glass and decorated with a circle of precise green dots the size of pinpricks. It looks mysterious and inviting. I dip in my spoon and take a bite -- that silken cream carries the earthy flavor of cauliflower, beneath it is a chilled gelee that tastes like the sea, and below that, a thick layer of caviar that bursts against the tongue.
OPINION
June 9, 1996 | Scott Kraft, Scott Kraft, is Paris bureau chief for The Times. He interviewed Joel Robuchon in his restaurant
Don't be misled by all those burger joints on the Champs Elysees. The French still care deeply about food, and masters of la grande cuisine are held in the kind of awe Americans reserve for sports heroes, generals and long-dead statesmen. So when Joel Robuchon, whom many regard as the finest French chef of the 20th century, announced recently that he would close his vaunted Paris restaurant next month, the feeling of loss was profound. Letters poured in, imploring him to reconsider.
FOOD
December 28, 2005 | S. Irene Virbila, Times Staff Writer
THE waiter sets a clear glass cup on a gold-leaf saucer in front of me. Inside is a cool white cream, its surface smooth as glass and decorated with a circle of precise green dots the size of pinpricks. It looks mysterious and inviting. I dip in my spoon and take a bite -- that silken cream carries the earthy flavor of cauliflower, beneath it is a chilled gelee that tastes like the sea, and below that, a thick layer of caviar that bursts against the tongue.
FOOD
November 27, 1992 | LAURIE OCHOA, TIMES STAFF WRITER
If a famous chef gives you a recipe, watch out. Something's bound to go wrong. A major step will be omitted, an ingredient will be unattainable, a technique will be called for that goes beyond the range of your cooking skills. Worse, you'll probably get lost in a sea of saute pans and work bowls because chefs inevitably presume that doing dishes is somebody else's job.
FOOD
March 25, 1998
1. "Vegetarian Cooking for Everyone," by Deborah Madison (Broadway Books, $35). 1/ 8 LAST WEEK: 1 WEEKS ON LIST: 8 2. "The New Making of a Cook," by Madeleine Kamman (William Morrow, $40). 3/ 10 LAST WEEK: 3 WEEKS ON LIST: 10 3. "Cooking With the Two Fat Ladies," by Jennifer Patterson and Clarissa Dickson Wright (Clarkson Potter, $25). 2/ 10 LAST WEEK: 2 WEEKS ON LIST: 10 4. "CookWise," by Shirley O. Corriher (Morrow, $28.50). 5/ 11 LAST WEEK: 5 WEEKS ON LIST: 11 5. "Joy of Cooking," by Irma S.
FOOD
October 20, 2004 | David Shaw, Times Staff Writer
He was, I thought, the best chef in France. I was not alone. He had the top, three-star rating from Michelin, the only chef ever to win one, two and three stars in three consecutive years. He had the top, four-toque rating from Gault Millau (which called him, simply, le roi -- "the king"). Some critics called him "the chef of the century." Then, in 1996, Joel Robuchon, age 51, retired.
OPINION
June 9, 1996 | Scott Kraft, Scott Kraft, is Paris bureau chief for The Times. He interviewed Joel Robuchon in his restaurant
Don't be misled by all those burger joints on the Champs Elysees. The French still care deeply about food, and masters of la grande cuisine are held in the kind of awe Americans reserve for sports heroes, generals and long-dead statesmen. So when Joel Robuchon, whom many regard as the finest French chef of the 20th century, announced recently that he would close his vaunted Paris restaurant next month, the feeling of loss was profound. Letters poured in, imploring him to reconsider.
FOOD
November 27, 1992 | LAURIE OCHOA, TIMES STAFF WRITER
If a famous chef gives you a recipe, watch out. Something's bound to go wrong. A major step will be omitted, an ingredient will be unattainable, a technique will be called for that goes beyond the range of your cooking skills. Worse, you'll probably get lost in a sea of saute pans and work bowls because chefs inevitably presume that doing dishes is somebody else's job.
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