Joël Robuchon talks Michelin

Singapore will be getting our own Michelin Guide this year. The annual guide awards restaurants Michelin stars for excellence. For an establishment,  winning “Michelin Star” is a hallmark of fine dining quality.

Who better to learn about the Michelin than Joël Robuchon, the chef with the most Michelin stars?

Joel Robuchon at RWS

Robuchon, who has two restaurants at Resorts World Sentosa: Joël Robuchon Restaurant and L’Atelier de Joël Robuchon, was interviewed by The Straits Times about the guide.

In the interview, we learn interesting facts about the review process and how it affects restaurants as well.

On how to win stars:

“You can’t cook for Michelin, as there’s no particular style of cooking. They can be very keen on traditional, molecular or modern food. What they judge is the taste and the quality.”

“To get three stars, you need to be perfect during every visit by Michelin. But you can think you are doing everything well and still fail somewhere.”

On how the stars impact restaurants:

“When I first opened [Joël Robuchon Rerstaurant at MGM Grand in Las Vegas], it was almost empty. As soon as I got three stars [in 2009], three years after opening, the restaurant was full all the time.”

On inspections:

Michelin guide inspectors do reveal themselves after meals and would ask to check the restaurant’s premises. The same inspector will not return to the same restaurant.

Read the rest of the article at Straits Times “Celebrity chef Joel Robuchon dishes on the Michelin Guide”.

The 2016 Michelin Guide for Singapore is available for pre-order (S$39.95) though no exact launch date is announced. Resorts World Sentosa is the title partner of the guide.

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