by Kat Odell, Managing Editor of our partner site GoodBite ...



This past weekend I was invited to Vegas to interview culinary sorcerer Joel Robuchon, arguably the world's most famous and respected chef across all cuisines. With more Michelin stars than any other chef in the world (25 to be exact), Robuchon is a true force in the culinary world, best known for his meticulous French fare which epitomizes classic technique with a modern interpretation that, in presentation, projects an ethereal, magical aura.



Last Saturday I set out to Joel Robuchon inside the MGM Grand simply to interview Robuchon and later that night dine in his namesake three Michelin starred restaurant, however I got slightly more than I bargained for.



[Note: Joel only speaks French and luckily I speak French so this interview was mostly conducted in French. However, he did have two translators there as well who explained some of what he said.]



When you are at home, what do you cook for yourself?


I'm all by myself, what would I make? I am never at home. I am in Monaco, in Macao, in Hong Kong, in London, in New York...at home is here at my restaurants. I take a two month vacation per year, I have a home in Spain by the ocean near Valencia. I eat in restaurants all the time. But on the other hand, if you come to my house, I will cook for you.



Yes!



Have you had to adapt your cuisine for an American palate at your US restaurants?
No, I make true French cuisine. The important thing is that you always recognize what you are eating. It's about taking all the complicated stuff away so that when you see it, you know what it's going to taste like because you can recognize what you are eating.



Do you know In-N-Out Burger?


No...

[Joel's translators explain what In-N-Out Burger is.]

Is there one in Las Vegas?



[This turns into a very long discussion about In-N-Out, whether I like it, whether everyone else there likes it...then Joel realizes he hasn't eaten lunch and decides he wants to go to In-N-Out, at which point he asked if I will join him for lunch there after the interview.]



This is the best question you have asked since you got here because now we can have lunch with you! [Thus far I have neglected to mention that Joel might have taken a slight liking to me.]



TO READ KAT'S ENTIRE INTERVIEW, CLICK HERE!