Mashed Potatoes, the Robuchon Way
To make the chef Joël Robuchon’s pommes purées, you’ll need butter, lots of it.
By Florence Fabricant
To make the chef Joël Robuchon’s pommes purées, you’ll need butter, lots of it.
By Florence Fabricant
Mission Ceviche Restaurant & Bar opens, a special-occasion bar from a Joël Robuchon protégé arrives, and more restaurant news.
By Florence Fabricant
Classically trained but always inventive, he dazzled the culinary world, sweeping up Michelin stars wherever he set foot with a new restaurant.
By William Grimes
The chef, who died on Monday at 73, embodied the old-world mentality before setting the stage for a new era in dining.
By Pete Wells
The newest location of the global restaurant chain opened across from Chelsea Market.
Once a radical experiment in dining and now a global brand, L’Atelier de Joël Robuchon returns to Manhattan.
By Pete Wells
The French chef heads downtown to open his latest L’Atelier de Joël Robuchon and seek out a younger clientele.
By Florence Fabricant
Many are angry that the Quebec government passed them over and chose the French chef Joël Robuchon to run a flagship restaurant.
By Ian Austen
When times are tough, nerves can be soothed by aligot.
By Tejal Rao
Big plans from the chefs Fredrik Berselius and Joël Robuchon, and other restaurant news.
By Florence Fabricant
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