7 Classic Joël Robuchon Recipes to Make This Week

Here, the chef's most famous dish, purée de pommes de terre, is reimagined by the late chef, author, and television host Anthony Bourdain. Super-silky, rich, light, and buttery, these mashed potatoes set the standard for the beloved side dish.

A spiced broth adds layers of flavor in this tagine recipe from Robuchon. Artichoke hearts bring a lovely spring element to the dish — for a simple shortcut, you can use frozen artichoke hearts.

White mushrooms and shiitake mushrooms blend with lemon juice, garlic, and coriander to make this elegant recipe. The secret to this soup is a little crème fraîche.

"When you travel a lot," Robuchon said, "you pick up ideas all over the place." Thai ingredients were the inspiration for this dish, and Robuchon brought his classic French techniques.

Steaming the eggplant first is the key to this dish's soft texture. Tomato, cumin, sweet paprika, and garlic provide layers of deep flavor while white wine vinegar and lemon zest wake everything up. Additions of chopped cilantro and parsley are the finishing touch.

After tasting a Vietnamese recipe for shrimp coated with soft vermicelli, Robuchon created this recipe using kataifi dough, a Middle Eastern pastry that resembles shredded phyllo for a crisp, crunchy coating. Jasmine tea and orange juice are the base for the accompanying orange-rosemary dipping sauce.

This stunning recipe calls for one head of Boston lettuce per person, resulting in a soup with pure, intense flavors that is then poured over a delicate custard. It's a riff on petits pois à la française, the classic French dish of peas, lettuce, and spring onions braised in butter and chicken stock.