Rafael Anson - President of the European Academy of Gastronomy shared a memoir on this occasion.
From left: Joël Robuchon, Rafael Anson, Ferran Adria (Fot. R. Anson)
"I have met Joël Robuchon many years ago in Paris at Hotel Nikko and we were in permanent contact since that day. I have visited almost all his restaurants not only in Paris but also in different parts of the world, one by one. In my opinion Joël Robuchon was the best chef I have ever met.
When being at his finest he managed to withdraw for a while just in order to return with double force, enchanting everybody with his L’Atelier. 20 years later he was the most award-winning chef with the largest amount of Michelin stars, announced also the best chef of the century.
While mentioning Joël Robuchon I would like to emphasize his great feelings for Spain and his support for chef Ferran Adria. Robuchon named Adria „a genius who changed the course of history of gastronomy”. Also, he repeatedly mentioned that one of the most important influences on modern gastronomy was the model of Spanish tapas.
Today the world of gastronomy is broken because we have all lost the best chef of our times. I am broken because I have lost a friend."