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French chef Joël Robuchon, who owned and operated restaurants on three continents, mentored a number of prominent and accomplished chefs, was said to be the world’s most Michelin-starred chef, and once was described as the “chef of the century,” has passed away at age 73.

The cause was cancer.

In its reminiscence today, The New Yorker writes that “if anyone continued to make the case for classicism, it was Robuchon. It is touching, and typical, that, of all his dishes, his most famous - the one that will be recalled in every instant obituary - was his recipe for purée de pommes de terre. Mashed potatoes. One would have thought that this dish was in no need of improvement, and resistant to any transformation. You take a potato; you boil it; you mash it; you add butter and hot cream or milk. Everyone likes it, except the dieters, who are offended by its very existence. But Robuchon took this simple idea and refined and enriched and ennobled it.”

You can find the recipe here. (Trust me, it’ll make you hungry.)
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