Robuchon International has inherited the precious legacy of Robuchon.

Our mission is clear, to steadfastly uphold his core beliefs of excellence, simplicity and consistency in every culinary endeavour.

Over the years, Robuchon mentored many chefs. Today these chefs remain the banner men of his legacy.

Today we continue to offer favourite dishes, whilst developing new concepts, innovative products and the creation of an Institute International Robuchon (cookery school).

Robuchon was born in Poitiers in 1945. He started his culinary career at the tender age of 15, and by the 1970’s, in Paris, had already gained a reputation as a highly accomplished but ‘rebel chef’ by bucking the trends of minimalism in commonplace nouvelle cuisine and returning to hearty dishes executed to perfection.

Critics described eating his famed mashed potato as an ‘emotional’ experience.

Having built up a long list of Michelin stars and accolades, at the age of 51, he shocked the culinary world, by announcing his retirement to allow him to spend time with his family and travel the world. He discovered Asia and fell in love with Japanese culture and traditions. Several years later he returned to being a restaurateur, introducing a refreshing, accessible concept L’atelier, which housed the Japanese dining counter for European food, allowing sociable dining of the highest quality without the pomp and ceremony.

Robuchon died in 2018. He was the most Michelin starred chef, holding a world record of 32 stars in 2016.