The few weeks I spent in one of Robuchon’s kitchens made me what I am today. It was 33 years ago. No doubt I was impressed and even scared by Chef Robuchon. I have no words to describe the sadness I feel. He was very impressive both in terms of his intransigence and hard work. He was relatively nice to me, he would gently slap me in the back of the head. He liked me, not because I was better than the others but because I was, like him, born in Poitiers. It amused him because he was attached to his hometown. A chef who wanted to become a priest! Who, while cooking at the monastery of Poitiers, who one day said to himself, “I want to be a cook, not a priest”. He was 15!
A great chef is what he was. The search for perfection, constant renewal. A cooking genius, a visionary, a tough man who has made French cuisine shine throughout the world like no one before him.
32 Michelin stars in all! Not for nothing! Chef of the century in 1989… like Bocuse!
“The real genius is to last,” said Paul Bocuse of Robuchon. The most beautiful tribute from one of the greatest chef to another.
Learn more about Chef Rebuchon, here.
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Chef Eric Fraudeau
RECENT POSTS FROM ERIC
One of the questions, we get often at our French cooking schools when we talk about chocolate is, ”what kind of chocolate should I use?” Click here to find out.
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So it turns out that tourists love snails as much as we do! Who knew. A great discovery for this French chef. So I’m sharing some recipes with you to try at home. Check it out.