Joël Robuchon was a patron of SIAL Paris 2016!
Joël Robuchon, named "Meilleur Ouvrier de France" in 1976, "Chef of the Year" in 1987 and "Chef of the Century" in 1990, is the world's most starred chef to date.
When he opened his first restaurant, Le Jamin, he received his first Michelin star within the first year. He picked up the second the following year and the third the year after. Three years, three Michelin stars: an accomplishment that has never been achieved before in the history of gastronomy.
He then opened the restaurant "Joël Robuchon", which was voted "Best Restaurant in the World" by the International Herald Tribune (New York Times) in 1994.
At the age of 50, Joël Robuchon decided to devote himself to sharing his knowledge and made cooking more accessible through the program "Bon Appétit Bien Sûr", for over 10 years.
His travels gave him inspiration for a new concept that developed around the world: L’Atelier de Joël Robuchon, combining product quality and the spirit of conviviality.
In each of his restaurants, Joël Robuchon stands by his philosophy, which has made him a leader in French cuisine: exceptional products and an ease of execution thanks to his talent and training of his chefs.
A takeaway service
For the first time at SIAL Paris 2016: visitors were able to get a taste of starred chefs by the TakeAway start-up. In 2018 come and taste some top gastronomy during your visit!
The 2016 programme:
- Sunday 16/10: Yoshitaka Takayanagi (Agapé *)
- Monday 17/10: Renato Favaro (Favaro*)
- Tuesday 18/10: Christian Têtedoie (Christian Têtedoie *)
- Mercredi 19/10 : Clément Leroy (Auberge du Jeu de Paume **)
- Thursday 20/10: Edouard et Emilie Mignot (Ed-Em*)
Chefs who cooked for you
Yoshitaka Takayanagi – L’Agapé
A newcomer in L'Agapé's kitchen, Yoshitaka Takayanagi was trained in Japan, then, as his passion for French cuisine grew, he quickly joined the brigade of Le Meurice and then that of Yannick Alléno at Le Doyen.
At the age of 34, he expresses his style of cooking through lively, animated, fancy and delicate cuisine. Balanced dishes that carry L'Agapé's identity and core values. He enhances the local flavours of his old stomping ground by respecting the heritage and traditions of his native culture. All the ingredients are orchestrated by Laurent Lapaire for an unforgettable culinary experience.
L'Agapé picked up a Michelin star when it first opened in 2008 and continues to express its love for gastronomy as an "art de vivre" without expecting anything in return. Here, specialties are transformed, revealing real know-how and expertise. An intimate restaurant with modern tones, its special wine list with over 800 references, an experienced team at your service.
L’Agapé: 51 Rue Jouffroy d'Abbans, 75017 Paris
Renato Favaro learned the love of quality products and the passion for good food from his Italian family.
After his studies, he started work, for a year in Italy and then five years in France in various Michelin-star restaurants, before arriving in Luxembourg in 1984.
In 1989, he opened his own restaurant in the city of Esch-sur-Alzette.
Ristorante Favaro picked up a Michelin star in 2002 and Renato was named "Chef of the Year" in the Gault et Millau restaurant guide in 2012.
For the past 25 years, Renato Favaro has remained faithful to Italy, his old stomping ground, and continues to work with small producers to import products that are not found in Luxembourg.
Ristorante Favaro: 19 rue des Remparts, Esch/Alzette, Luxembourg
Christian Têtedoie runs three restaurants in Lyon, which are among the city's culinary classics.
At just 17, he was named "Best Culinary Apprentice in France". From Michelin-star restaurants to institutions established by the world's greatest chefs - including Paul Bocuse, Georges Blanc and even the kitchens of the Elysée Palace - he gained experience and started to invent his own style of cooking.
His efforts were rewarded by being named "Meilleur Ouvrier de France" in 1996 and obtaining a Michelin star in 2000. His restaurant in Lyon is now one of the city's most popular places.
An extremely magnanimous personality , Christian Têtedoie is passionately committed to promoting and enhancing French gastronomy throughout the world. In early 2011, he was appointed the Chair of the Maîtres Cuisiniers de France Association.
Têtedoie: Montée du chemin neuf, 69005 Lyon, France
Introduced to the kitchen and flavours by his charcutier-caterer father and his home-cooking grandmother, Clément Leroy was first trained by the grandfather of Anne Sophie Pic before continuing his apprenticeship in Paris, with Guy Savoy. He then joined teams at famous restaurants such as Le Laurent and Le Taillevent.
At 21, he returned to Guy Savoy. He contributed to the opening of L’Atelier Maître Albert, becoming his right-hand in the three-star Michelin restaurant in Rue Troyon. The opening of L’Etoile de Mer where his mentor gave him the reins marked the completion of his training at his side, and was a great accolade.
Rewarded in only six months with a Michelin star, Clément Leroy is today more than ever ready to stand on his own two feet.
The New Executive Chef at La Table du Connétable, the fine dining restaurant at L’Auberge du Jeu de Paume in Chantilly, his challenge is to provide his culinary signature and retain the established renown of this restaurant. His dishes showcase the best seasonal produce, married to their garnish with a delicious and flavourful sauce.
La Table du Connétable, 4 Rue du Connétable, 60500 Chantilly
A graduate from L'Ecole Hôtelière de Paris in 2000, Edouard Mignot continued his training with the Les Compagnons du Devoir Association mentoring network and alongside some of the world’s greatest chefs.
He started to learn the ropes at the Ministry of Foreign Affairs and the Intercontinental Grand Hôtel in Paris, before joining the team of 3-star chef Philippe Rochat as a line cook.
In 2005, he joined the restaurant of Bocuse d'Or award winner and 3-star chef Régis Marcon in Saint Bonnet le Froid where he was promoted from line cook to sous-chef in just three years.
Edouard Mignot then left to help 3-star chef Eric Pras.
In 2011, he won the Toqueshow, a contest acknowledging talented young chefs organized by Brake and the Toques Blanches Lyonnaises Association.
He finally accomplished his dream in 2013 by opening his own restaurant with his wife Emilie: Ed-Em.
Ed-Em: 4 Impasse des Chenevottes, 21190 Chassagne-Montrachet, France
After her diploma in culinary arts and a year of training in restaurant desserts, Emilie Rey made her debut at the Auberge de l'île in Lyon as a pastry chef.
She then joined the restaurant of Bocuse d'Or award winner and 3-star chef Régis Marcon, where she stayed for four years.
She continued her career as a pastry chef at the Michelin 3-star restaurant Lameloise in Chagny with Chef Eric Pras.
After spending several years in the same restaurants, Emilie Rey and Edouard Mignot have formed a close-knit team with the same vision of cooking and working together, combining rigour , high expectations and the love of good food.
Ed-Em: 4 Impasse des Chenevottes, 21190 Chassagne-Montrachet, France