Crispy Shrimp in Kataifi Crust Recipe on Food & Wine Joël Robuchon was inspired to create this dish after tasting a Vietnamese recipe for shrimp coated with soft vermicelli. "But I'm much more into Mediterranean flavors at the moment," he says. He also wanted a crispy crust, so instead of vermicelli he uses kataifi dough, a Middle Eastern pastry that resembles shredded phyllo.
Joel Robuchon's recipe for French Onion Soup
My favorite Gratin Dauphinois, Joel Robuchon's recipe in Patricia Wells "At Home in Provence" (hat tip: The Blushing Hostess Cooks)
Joel Robuchon's Potato Purée: Best on Earth!! Really.
Spanish mackerel served for lunch at a Joel Robuchon restaurant at Tokyo
Joel Robuchon's Eggs Cocotte
L'atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges