If you like mashers and aren’t afraid to put in some work, Robuchon redefined the dish, and gained 32 Michelin stars, a record, in the process.
Robuchon began his career peeling potatoes at the age of 15. A scant 14 years later he was commanding a brigade of 90 cooks at the Hotel Concorde La Fayette in Paris.
“These mashed potatoes, it’s true, made my reputation. I owe everything to these mashed potatoes,” he offered. “Maybe it’s a little bit of nostalgia, Proust’s madeleines. Everyone has in his memory the mashed potatoes of his mother, the mashed potatoes of his grandmother.”
In a bit of whimsy, Robuchon had just opened a new restaurant in Paris just four months ago. La Boutique Dassaï is devoted to tea, and cakes…and saki.
Lunch there is a steal at €49-per-person.
I never had the money to visit any of Joel Robuchon’s ateliers. But I’ve lost count of how many times I’ve made his mashed potatoes. You can make a big lovely pot of them for under $10.