"robuchon" news and stories

Salt and water are often added to meat to keep if moist when it is being cooked. This isn't a problem for most diners, and can even improve the final dish, but some find the extra salt hard to swallow - like the AMA and people on salt restricted diets.

Atlantic City's dining scene gets better all the time, especially now that more acclaimed chefs are opening branches of their various restaurants. The seaside city is trying to become a small Las Vegas and force in a "higher class" of clientele - let's just hope that they keep the salt water taffy on the boardwalk, too.

Speaking of high-end dining, L'Atelier de Joël Robuchon is about to open, and now that Robuchon has had success elsewhere in the US, he seems to expect it in New York. Here's how to get a table there.

The US-based Panoramic Fruit Company has just had its first small, but successful, mangosteen harvest from their farm in Puerto Rico. They plan to ship the tropical fruits around the country beginning next year.

A good cook does not make a good entertainer, so you might as well try some simple recipes that will allow you to spend time with your guests - not in the kitchen

Frank Bruni gives Chinatown Brasserie one star.

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In Sunday's New York Times Magazine, there was an interesting article by Mark Bittman about the franchising of great chefs. The article covers how world renowned chefs, including Alain Ducasse, Joël Robuchon and Daniel Boulud, are expanding into restaurateurism, trading on their name and the cooking that is represented by that name.

It is not that there is anything wrong with the branding that the chefs are doing because it is financially a good move for them and, in some cases, good for diners who have world-class cuisine more readily accessible. For the chefs, opportunities like these are outstanding.

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