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Credited with helping to steer French cooking away from nouvelle cuisine toward a more ingredient-focused model, superchef Joël Robuchon famously walked away from not one but two Michelin three-star restaurants in Paris (Jamin in 1993 and Joël Robuchon in 1996). After a self-imposed pilgrimage through the world of cookbooks and television, he returned to the kitchen in 2001, with Robuchon a Galera in Macau. Soon after, he opened the first L'Atelier du Joël Robuchon, in Paris, an haute-casual model for fine dining, then expanded the concept into seven other cities. Wine Spectator's Owen Dugan explains.
For the full article, check out the new issue of Wine Spectator, on newsstands August 23, 2011.
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