Joël Robuchon holds 26 Michelin stars, the highest number of any chef in the world.
Nominated “Chef of the Century” by his peers in 1990, the gastronomic chef is now devoting himself to the harmony of food and wine pairing, uniting his culinary creations with the creations of Veuve Clicquot.
The subtle flavors of Chef Robuchon’s most emblematic dishes—whether his imperial caviar in its gelée, cream of cauliflower, or his deliciously simple potato purée – pair elegantly with the legendary champagne so emblematic of Veuve Clicquot.
Veuve Clicquot wines will be the guests of honor in all
restaurants, in France but also around the globe. The chef himself will also make several star appearances at the Hôtel du Marc in Reims to create decadent meals and pairings for VIP guests.
His professionalism, discipline, confidence and creativity have earned him an international reputation and respect. When he opened le Jamin, his first restaurant in 1981, it earned three Michelin stars for each of its first three years. His vision has never stopped evolving, and during his world travels, in particular those to Japan and Spain, he was inspired to develop a new restaurant concept that would promote his cuisine to the next level; based on a concept of quality products served in the spirit of conviviality, the Ateliers Robuchon were thus born.
Chef Robuchon’s principles render him the true guide of French gastronomy, with his devotion to exceptional products or just the simplicity of his execution.