Word: robuchon
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...brand extension surprised Lee Anne Wong, who, as a contestant in Season 1, created the chicken in red curry sauce that Schwan's is now eager to pack in dry ice and leave on people's doorsteps. "We're going to film with [French culinary legend] Joël Robuchon and then put out some frozen dinners?" asks Wong, who has just finished her fifth season as a culinary producer on the show. Her honesty about Bravo's branding deal may have something to do with the fact that neither she nor the five other Top Chef contestants whose recipes...
...Strip's restaurants have seen a proportional decrease along with overall visitor traffic. David McIntyre, vice president of food and beverage at MGM Grand - which counts among its stable of high-end eateries such restaurants as Shibuya, Nobhill and a pair from French maestro Joel Robuchon - notes that visitors have become more careful with their dollars. "They're still going out to eat; they're just not spending as much money," McIntyre says. "They might not have that second glass of wine." (See 10 things to do in Las Vegas...
...favorite stories in this issue, a special supplement to TIME, is about the current trend in no-frills dining. Major chefs like Joël Robuchon of L'Atelier and David Chang of the Momofuku empire are forgoing the usual dining-room luxuries like linen tablecloths, flowers and bread baskets to focus instead on great food and even greater prices. Some of these forward-thinking chefs are going so far as to forfeit waiters too, choosing to serve the food themselves. Needless to say, their establishments are packed. And customers are more than willing to wait...
...Activities are best confined to the fabulous La Prairie spa-where treatments range from the unusual (vanilla exfoliation) to the utterly decadent (caviar wraps). Speaking of decadence, chef André Chiang at the Tec-Tec Restaurant blends his Taiwanese heritage with French training (Gagnaire and Robuchon are both on his CV) to produce a superb Franco-Asian cuisine, with touches of tandoor and creole. It doesn't follow the "fresh and local" mantra of resort cooking. But it, like the Seychelles, is wonderful fusion. Villas start at $1,800 a night; see maia.com.sc...
...lifetime decision. They do, and it's stupid. I've done a lot of my research and writing in the field of cuisine and wine and I see lots of people there who haven't gone to university. Look at the most famous chefs: [Alain] Ducasse, [Joël] Robuchon, [Guy] Savoy; they started in the kitchens at 13 and now they're the heads of companies. Ducasse earns millions per year, and Robuchon opened two new restaurants in Las Vegas last year. Yet polls show that at least 60% of students aspire to be state employees. What...