Joel Robuchon, one of France's leading culinary masters. Although he passed away in 2018, restaurants bearing his name continue to carry on his legacy, earning numerous Michelin stars. This book, originally published in 1996, offers a glimpse into the world of Joel Robuchon, considered one of the world's greatest chefs. The content is divided into three parts. The first part, "L'Atelier," features photographs of the behind-the-scenes workings of Joel Robuchon's restaurant, offering a look at the apprenticeships of now-star chefs like Michel Roth and Frederic Anton. The second part, "Les Produits," focuses on ingredients he cherished, such as potatoes and scallops, and the producers who supply them. The third part, "Les Recettes," generously shares the recipes using these ingredients. The recipe section includes dishes by Joel Robuchon himself, as well as those by his disciples, such as Dominique Bouchet, Benoit Guichard, and Christophe Cussac, all of which are exceptionally wonderful. We invite you to experience the world of Joel Robuchon, the origin of three-Michelin-starred restaurants. Publisher: Hachette 248 pages French Published in 1996 Size: 29.5cm (H) x 24cm (W) x 2.5cm (D)