French celebrity chef Joel Robuchon, who holds the most Michelin stars in the world, passed away at 73.
Robuchon died of cancer in Switzerland on Monday. The chef passed away after a year of being treated for a pancreatic tumour, French newspaper Le Figaro reported.
Robuchon operated a dozen restaurants under the name “Chef of the Century” across three continents and was awarded 32 Michelin stars – more than any other chef – throughout his career, BBC reported.
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Many people took to Twitter to express their grief at his passing.
One of the best chef in the world #JoelRobuchon died today at the age of 73 . Very sad news😞 @good_france #lesgrandestablesdumonde
— Pascal Canevet (@pascalcanevet) August 6, 2018
Today I was going to say: 20 minutes to gift wrap a présent brought weeks ago but just collected was a joke. But sadly worst than this happen… #3michelinstars #joelrobuchon great human been before to be a great chef pic.twitter.com/3YUWcRrnHe
— Baron Imbert (@BaronImbert) August 6, 2018
Today I was going to say: 20 minutes to gift wrap a présent brought weeks ago but just collected was a joke. But sadly worst than this happen… #3michelinstars #joelrobuchon great human been before to be a great chef pic.twitter.com/3YUWcRrnHe
— Baron Imbert (@BaronImbert) August 6, 2018
Today, #joelrobuchon left us 😢. He was the most Michelin-starred chef. His achievements inspired several generations of chefs around the world! pic.twitter.com/SX1xIqbqbB
— Valrhona (@Valrhona) August 6, 2018
So sadly,last August on the picture, it becames our last dinner in Swiss. You were the most brilliant star and you will always be! R.I.P #JoelRobuchon pic.twitter.com/s4ptYTdBkl
— AnnecyZ (@annecy_z) August 6, 2018
He was renowned for his mashed potato dishes served in restaurants in cities across the globe including Tokyo, Bangkok, Shanghai, Monaco and Las Vegas.
Robuchon first made a name for himself at his Paris restaurant called ‘Jamin’ in the early 1980s, and went on to mentor the likes of Gordon Ramsay and Eric Ripert.
He was renowned for his perfectionism and for using few ingredients, keeping the preparation simple and moving away from the excesses of French nouvelle cuisine.
“The older I get, the more I realise the truth is that the simpler the food, the more exceptional it can be,” he told Business Insider in 2014.
-With agency inputs
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