Joël Robuchon, chef with 26 Michelin stars, visiting Slovenia

Joël Robuchon (born 7 April 1945 in Poitiers, France) is a world-renowned French chef and restaurateur. He was titled “Chef of the Century” by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France’s Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted culinary television shows in France. He operates a dozen restaurants in Hong Kong, Las Vegas, London, Macau, Monaco, New York City, Paris, Taipei, and Tokyo, with a total of 25 Michelin Guide stars among them – the most of any chef in the world.

L’Oeuf de poule friand au caviar Osciètre d’Iran by Joël Robuchon.

Joël Robuchon is visiting Slovenia next week. He was invited by Slovenian company Proconi. Proconi d.o.o. was founded in 2003 as an affiliated company of the 13M business group. The formation of the company resulted from the idea to produce pre-cooked or half-precooked meals. In one year’s time, a new production company extending over 3000 m² with state-of-the-art technology and the highest quality standards that enable traceability all the way to the shelves in stores, was built. In 2009 Proconi entered on the international market. With acquisition made by the French business partner, Proconi d.o.o became a part of the international group Fleury Michon.

Joël Robuchon is partner of Fleury Michon and is coming to Slovenia to get to know the Slovenian company and to see the preparation of the pommes puree made by Proconi that impressed him very much – this was also one of the dishes which made him famous too.

Making a perfect potato purée starts with choosing the right potato that holds its texture and absorbs a lot of cream and butter without “splitting”. For the best flavour, boil the potatoes in their skins, peel while hot wearing rubber gloves, then push them through a wire drum sieve. You could also achieve a similar texture with a mouli or old-fashioned potato “ricer”. Don’t be tempted to whiz the potatoes in a food processor, though, or you’ll end up with a gluey goo. Whichever method you use, the secret is to work it when it’s warm and starchy – it’s when it goes cold that it will become lumpy. So if you are running a bit behind, don’t be afraid to wrap it up in a warm cloth or put clingfilm over it – anything to keep it warm.

Puree de pommes de Joël Robuchon

For 4 servings

  • Two pound small potatoes (in France the Ratte variety, fingerlings shape) unpeeled
  • 8 oz (250 g) butter, very cold (of course unsalted, and 82% minimum fat content)
  • 1 cup (25 cl) whole milk,
  • coarse sea salt (one tablespoon for 4 cups water)

Wash the potatoes, place in a pot, cover with cold water up to one inch above the potatoes, add the salt. Cook at a simmer for 30 minutes or until done, drain, peel while still warm. Bring the milk to a boil. Puree the potatoes through a traditional food mill, return to the pot and dry out, using a wooden spoon, for 2/3 minutes over low heat, add the butter, cut up in morsels, stirring it into the potatoes, then add the hot milk, a fine streak at the time, stirring with the wooden spoon. Using a whisk, make sure the puree is extremely smooth before serving.

For more about   :’atelier-de-joel-robuchon-paris/

Le Pomme Puree by Joël Robuchon

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