Chef of the century
Celebrity chefs may dominate the popularity stakes, but none can hold a candle to long-serving French icons Joel Robuchon and Alain Ducasse. The culinary luminaries talk to Jaime Ee about what drives them and why French food is not going out of style
Add BT as a preferred sourceRUMOURS of Joel Robuchon's demise have been greatly exaggerated. Restaurant Joel Robuchon, that is - the Singapore outpost of France's acclaimed "Chef of the Century" - where talk is rife of its imminent closure, hot on the heels of its compatriot Guy Savoy at Marina Bay Sands.
The man in question is none too pleased - at naysayers betting on his restaurants (including the upscale casual L'atelier) going belly up. Such rumours have dogged them since they first opened and may have intensified because their three year lease is up. But Mr Robuchon confirms that he has just signed on for another six years. And - the high-end Robuchon restaurant is seeing more covers than before, thank you, making it an even better performer than the more affordable L'Atelier.
The 69-year-old is in town this week as part of a punishing schedule that has him jetting around the world to oversee his ever-growing empire of restaurants.
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