Joel Robuchon

You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.

The older I get, the more I realize the truth is the simpler the food, the more exceptional it can be.

I never try to marry more than three flavors in one dish.

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?

The worst thing for me is to not taste what I'm eating, to not know what I'm eating. It upsets me to no avail.

I've never thought of myself as having that much of a temper. But it's true that I can't stand it when things are not done properly. When that happens, I cannot control my reaction.

I think I grew up with the idea that there was something comforting about preparing food.

I'd always been a very competitive boy - I hated coming second.

From the age of 15 to 50, I'd hardly stepped out of a kitchen. I just wanted to live a little, to spend time with my wife and children. The first time I saw snow was when I was 50, because I'd never had the time before.

I love the sun; I would have trouble living in Canada.

New York in spring and autumn is absolutely beautiful, but the winter is absolutely depressing.

In Europe, you can sit out and sit in the sun, and you get a very golden tan. The tan you get in Las Vegas is a darker tan, and it's not the same.

I highly doubt that many people are as organized as me.

Cooking is chemistry, really.

I love Vegas. It really has the most wonderful shows, the greatest performers.

When I was young, they said in the future that you'd just take a pill and never have to eat. That will never happen.

Sushi is taking over the world. It's like pizza: you can get it everywhere.

I can be much more creative with my menus in the casino cities. In New York, there are certain things I can't make. In Las Vegas, they're much more receptive. Rabbit, some seafoods - they won't necessarily do well in New York, but I'll try them in Las Vegas, and they'll be a success.

I could move to New York. I love it here.

Las Vegas is amazing because of the clientele you have here. People come from all over the world; it really is a melting pot.

I'm too lazy to work out.

Once you establish a diet, you can make exceptions once you're able to balance it out.

The most difficult thing is to make sure the standards remain high in each restaurant.

There is no such thing as the perfect meal; one can always do better.

In France, we have a geographic situation that is very exceptional, and it creates produce that is completely exceptional.