My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.

REDIRECT Joël Robuchon
 
This is a redirect to the article title with diacritical marks (accents umlauts etc). Other pages using this link should be updated to replace text with the redirect target (again without piping). Use this redirect link (without piping) when the page concerns language translation or English language equivalents.