L'Atelier de Joel Robuchon - New York, NY

[Arnatuile11]

I bet he got the idea for this restaurant after being on Iron Chef Japan haha!

[carsanookdotcom]

look c'est kool!

[OnlineMadSkillzz2]

3$ 3 mcdoubles=delicious full and cheap thats how fancy i roll :D

[chishandfips]

@OnlineMadSkillzz2 your heart will leave you before you're 60 - good stuff.

[WhiteButterfly87]

0:59 jet li?

[szewei85]

@WhiteButterfly87 haha look alike mayb but not jet 4 sure lolz

[dazimo]

Whats that blown up white bubble? That looks interesting...

[chefkoo]

@dazimo looks like sugar

[jesus0673]

Shalom à tous!

Je suis une fervente admiratrice de ce que représente M. Joel Robuchon car c'est un monument incontournable et incontesté du patrimoine culturel français au monde.

Sa réputation n'est plus à faire car c'est à force de volonté de fer et de travail qu'il est aujourd'hui reconnu par ses pairs et reconnu au monde.

[jesus0673]

Toutefois, les mauvaises langues et les remarques négatives ne sauront destabiliser le roc qu'il représente aujourd'hui.

Je suis heureuse de connaitre l'homme qu'il est au vu de sa simplicité et de sa grandeur.

Je lui souhaite de se hisser toujours à la tete et non à la queue! Pour finir, j'encourage vivement toute personne à la recherche d'un savoir-faire et d'une cuisine reconnue, de s'essayer à la Table de Joel Robuchon.

Un clin d'oeil affectif!!!

"Jolie Paule-lydie"

[crazydave234]

He threw a plate of hot ravioli at ramsay because gordon made a mistake when he worked for him.

[moiseman]

i bet ramsay "threw" some F words before he ate those ravioli

[Lisanab]

that candy bubble with pastry cream .... ooooooooo too pretty to eat!

[SethHesio]

Never seen anything like that. Very impressive

[thomo74]

Don't order liver then! Suck on a pork boudin instead!

[itsabeautifultag]

Read the online article "Healthy Reasons to forgo foie gras" or "Foie Gras: A Tasty way to get Alzheimer's" ~

"New research suggests that a compound found in fatty goose and duck liver may be linked to a rare disease called amyloidosis, opening the door to a potential link between the delicacy and a host of other amyloid-related diseases ranging from Alzheimers disease to type 2 diabetes."

[doggieGZ]

"New research suggests that people who site new research as a basis for their arguement are complete idiots."

[emouch1]

yeah, if you eat foie gras every day... most likely you will die from heart disease before getting to an age that you can have alzheimers

[shaveyourtaint]

I'm thinking this is propaganda fueled by animal rights types than anything to truly be concerned about. It smacks of the sort of scare tactics used against the enjoyment of smoked marijuana in the 50s. OH MY GOD POT LOWERS YOUR SPERM COUNT...SMOKING ONE JOINT WILL MAKE YOUR DICK FALL OFF. YOU'LL GO INSANE AND MURDER PUPPIES! Get the fuck out of here and have a foie gras, brie and bacon grilled cheese. Dip it in hollandaise, you only live once.

[crixymiky]

nope nope nope.You shaveyourpussy and go to hell... hahahahahaahahahahahahahahahah­a

[ilfuzz]

@crixymiky ahahah YA FUCKIN RIGHT!!!

[carbonarapadrino]

to suggest that robuchon lacks class,is to demonstrate perfectly a lack of the notion of 'class',or more to the point a probable lack of understanding of the philosophy of a true master craftsman.

encore!

[thomo74]

what about the decor though?!?!?!?!

[mahlstadt]

"good food doesn't have to be complicated"

you just need to occasionally put 300 small dots of sauce around a dish and sometimes use a blowtorch

[sourcetags]

you are my hero

[dusting03]

i was a participant in starchef for the last 3 years in 07 roubochon attacked wylie and those involved in "molecular gastronomy" feild.....no class

[sourcetags]

no class?

[200esx]

@mahlstadt

The presentation isn't complicated, if anything its of high quality and the sugar candy needs to be heated up to malleable. Your cynicism sucks ass.

[mahlstadt]

@200esx You think the presentation isn't complicated?

Look at the dish that is being prepared when he delivers that line (1:07).

If that isn't a complicated presentation, what is? Give me an example 200esx.

I do like Robuchon's restaurants by the way!

[suranjangupta22]

@mahlstadt i follow ramsay... the best chef!!!

[chefkoo]

@mahlstadt Simple in concept. Complex in execution

[kdg5636]

@mahlstadt there really are so many restaurants serving much more complicated dishes like you cannot even identify the ingredients. so Robuchon's food is not that much complicated. i guess it's just complicated in ur shitty standard yeah?

[mahlstadt]

@kdg5636 Don't get upset Joel, people love your restaurants.

[kdg5636]

@mahlstadt i really cant see how you think that looks complicated. it is high end food restaurant, no a bistro

[mahlstadt]

@kdg5636 you're right about some other restaurants being more complicated - i went to the fat duck recently and they served some very fiddly dishes.

i guess i found the comment about complicated food hard to reconcile with the footage of the meticulous presentation of sauce around the dish.

maybe professional chefs don't see that as complicated though, which is fair enough. different perspectives.

[eatredmeat420]

@mahlstadt whats complicated to some is simple to others. dont hate, it makes you look fat.

[chibyers]

Live in Vegas. Never heard of him. Then I ate there. Now he is my favorite chef of all time!!!

[OCHIMIAMI2]

This is one of my favorite Chefs ever. If you can picture CRACK ON HEROIN- That's this guy.... His shit is Fucking Amazing!!!!!!! Thanks to guys like this- I have pulled some sick shit in my past....... Thanks for the inspiration..... Robuchon--- You Fuckin Rock!!!!! Thank You..............

[jlindenauer]

You sound like a real schmuck. That restaurant was the biggest let down.

[mettlerpatrik]

fucking great concept. but is that dining experience compared with the price a must??? i mean of course i know what you need to be to cook like that, but is there really no limit? i would never ever eat there for that price. but i would pay any price, to cook there.

[pescatarian09]

He was one of Gordon Ramsey's mentors.

[frostnet]

Ramsay doesnt like him though, he sees him as a tyrant, worst than pierre white!

[antsman88]

yeah i think the problem was that Marco was a tyrant in the kitchen but pretty compassionate outside Robuchon was a cunt 24/7 to ramsay.the staff had to ring the doorbell befoe they were allwed into the building!

[frostnet]

ill tell you what though, his food is beautiful and look where ramdsay is, as they say, what or who doesnt kill you will only make you stronger!

[antsman88]

o i dont doubt that, i mean i took my girlfriend for dinner at royal hospital road (ramsays 3 star place) and the food was awesome. presentation looked beautiful, but the flavours were absolutely outstanding (especially the tomato consomme!)

[frostnet]

i had a chilled tomato consomme with crab as a amouse bouche at clardiges which was wonderful! i wanna eat at royal hospital rd soon,

[antsman88]

nice! i wouldnt mind headin to claridges myself someday. if u go to roayl hospital road you should go on the prestige menu. its awesome. service is very good too.

[frostnet]

anyway, iv got to wait till next yr for royal hospital rd cause iv got a table at the fat duck for december, prices are pretty much the same, EXPENSIVE!

[antsman88]

lol tell me about it, im headin to the fat duck in january for my 21st. then its just the waterside to go! what do yu think of the idea of el bulli in spain?

[frostnet]

funny, im eating at the fat duck for my 21st! but in december! i wanna eat at gavroche before waterside inn, iv spoken to michel roux over the phone, hes a really nice guy! but el bulli, im actually trying very hard to get a table there for next season, chances are i wont!,

[zahmoul03]

I loved the video, the chef, the idea, but I have a question:Will chefs be chemestry scientists any time soon?.

[chefkoo]

no. people say that there is a fine line between the 2. but there will always be the hardcore traditionalists making sure cooking doesn't veer off the true path. advancement should be learnt through experience and not study. the indoctrination of anything wether it be cooking or something else is never a good thing

[antsman88]

i say fair play to all these chefs who bring all the science to cookery, bt personally i cant be bothered to slave away to make things like carrot flavoured foam.

[kontrariankid]

C'est tres excellent!

[chefkoo]

working for him is my absolute dream

[Misbluematch]

looks delicious! but man that's a lot of caviar...

[isselman2000]

Yes, and it's $700 for every bite.

[Misbluematch]

what????? O_O that's insane