French chef Joel Robuchon poses at his first ever Japanese restaurant "Yoshi", at Hotel Metropole, Monte Carlo
Valery Hache/AFP/Getty Images
What’s your new venture?
Yoshi, an authentic yet modern Japanese restaurant attuned to the French palate. It’s at the Metropole in Monte Carlo.
Which ingredient couldn’t you live without?
Definitely the potato. It’s the ingredient I owe my career to. I have served my pomme purée with truffles since 1981. Some customers order it twice – with a main dish and as a dessert.
What’s the best meal you’ve ever had?
Dining at Frédy Girardet’s legendary restaurant at Crissier in Switzerland was simply out of this world.
Which chefs do you admire?
The great three Michelin-star chefs like Alain Ducasse, Heston Blumenthal and Ferran Adrià.
Where’s your favourite foodie destination?
Currently, I’m intrigued by Taiwan, as I am opening L’Atelier in Taipei in September and enjoying getting to know its food culture.
Joël Robuchon (joel-robuchon.com) received the Lifetime Achievement Award at the San Pellegrino World’s 50 Best Restaurants earlier this year. He is the most Michelin-starred chef with a total of 18.
