As a chef, great culinary talents have always been my source of inspiration. 2018 has been a year of passing of some of the greatest chefs in the world, three of whom have been instrumental in making me who I am today. As we close 2018, I am presenting a tribute menu of dishes that these chefs have served at their eponymous restaurants for years.
No French cuisine chef of any calibre can deny the impact that Paul Bocuse (1926–2018) has had on his career in this domain. His main restaurant, l’Auberge du Pont de Collonges, has retained its 3 MICHELIN stars since 1965.
At the time of his demise, Joël Robuchon (1945–2018) was decorated with 28 MICHELIN stars, the most of any chef in the world. Mentor to many of the current culinary stars in the world, including Gordon Ramsay, Eric Ripert and Michael Caines, Chef Robuchon was the most influential French chef of the post-nouvelle cuisine era, well known for his relentless perfectionism.
Baron Pierre Romeyer (1930–2018) may not be a household name outside of his native Belgium, but he was my mentor and master. Respected as the Belgian Paul Bocuse, his restaurant La Maison de Bouche kept its 3 MICHELIN stars from 1983 to 1994 when he retired.