Chefs 7 Classic Joël Robuchon Recipes to Make This Week By Food & Wine Editors Updated on March 22, 2022 Share Tweet Pin Email Trending Videos Photo: Tina Rupp Over the course of his career, the legendary late chef Joël Robuchon's restaurants earned more Michelin stars than any other chef's in the world. He left behind a legacy of excellent restaurants, as well as countless gorgeous recipes, such as Frothy Lettuce Soup with Onion Custard, Sautéed Bass with Lemongrass, and more. Deemed the "chef of the century" in 1989, Robuchon's ethos of simplicity makes these French-informed recipes classics that we return to again and again. 01 of 07 Mashed Potatoes, Kind of Robuchon-Style © Bobby Fisher 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. get the recipe 02 of 07 Chicken Tagine with Artichoke Hearts and Peas Tina Rupp 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. get the recipe 03 of 07 Two-Mushroom Velouté © Tina Rupp 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. get the recipe 04 of 07 Sautéed Bass with Lemongrass Tina Rupp "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. get the recipe 05 of 07 Eggplant Compote © Tina Rupp 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. get the recipe 06 of 07 Crispy Shrimp in Kataifi Crust © Tina Rupp 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. get the recipe 07 of 07 Frothy Lettuce Soup with Onion Custard Tina Rupp 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. get the recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit