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8 Classic Joël Robuchon Recipes to Make This Week

8 Classic Joël Robuchon Recipes to Make This Week

By Maria Yagoda

Updated August 09, 2018

Tina Rupp

Deemed the “chef of the century,” Joël Robuchon died on August 6 at the age of 73. The celebrated French chef, who earned more Michelin stars than anyone else in the world, has left behind a legacy of excellent restaurants, as well as countless gorgeous recipes. Robuchon’s ethos of simplicity makes these French-inflected recipes classics that we return to again and again, and we’ll be celebrating his life by making them all this week.

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1 of 8

Mashed Potatoes, Kind of Robuchon-Style

© Bobby Fisher

Here, the chef’s most famous dish, purée de pommes de terres, is reimagined by the late Anthony Bourdain.

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2 of 8

Chicken Tagine with Artichoke Hearts and Peas

Tina Rupp

You can use frozen artichoke hearts in this hearty stew flavored with Moroccan spices.

3 of 8

Two-Mushroom Velouté

Tina Rupp

Crème fraîche is the secret to this lush, elegant soup.

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4 of 8

Sautéed Bass with Lemongrass

Tina Rupp

Robuchon melds Thai flavors with French technique.

5 of 8

Eggplant Compote

Tina Rupp

Steaming the eggplant first is the key to the dish’s soft texture.

6 of 8

Pommes Puree

Con Poulos

Here’s another take on Robuchon’s classic potatoes, this one from chef Rich Torrisi.

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7 of 8

Crispy Shrimp in Kataifi Crust

Tina Rupp

Instead of vermicelli, the chef uses kataifi dough, a Middle Eastern pastry that resembles shredded phyllo.

8 of 8

Frothy Lettuce Soup with Onion Custard

Tina Rupp

This elegant riff on petits pois à la française requires one head of Boston lettuce per person.

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