This past weekend I was invited to Vegas to interview culinary sorcerer Joel Robuchon, arguably the world's most famous and respected chef across all cuisines. With more Michelin stars than any other chef in the world (25 to be exact), Robuchon is a true force in the culinary world, best known for his meticulous French fare which epitomizes classic technique with a modern interpretation that, in presentation, projects an ethereal, magical aura. Last Saturday I set out to Joel Robuchon inside the MGM Grand simply to interview Robuchon and later that night dine in his namesake three Michelin starred restaurant, however I got slightly more than I bargained for. [Note: Joel only speaks French and luckily I speak French so this interview was mostly conducted in French. However, he did have two translators there as well who explained some of what he said.] Why did you decide to open two restaurants in Las Vegas? The president of MGM Grand Gamal Aziz suggested it, he asked if I would come to Las Vegas to open a restaurant. I said I would come and see what Las Vegas was, though I didn't know anything about Las Vegas...didn't know American culture. I came and he brought me by Le Cirque as well as other restaurants and I noticed how huge the restaurants were, that they could seat 300 people. I said, you know, to maintain the quality I don't think it's possible to have 300 covers. Aziz came to Paris and ate at L'Atelier and fell in love with the concept and so instead of doing one large restaurant he came up with two formulas. He decided we would create two small restaurants: L'Atelier and a different gastronomic restaurant. Two totally different concepts. Do you have plans to open more restaurants in the near future? My new projects include two restaurants which will will open at the end of this year in Singapore similar to what's here. L'Atelier and another more gastronomic restaurant. What about in the US? I would like to do something, there is one city I especially like which is Los Angeles. I really really really like Los Angeles. Something like... L'Atelier, L'Atelier. So I need to pick a place. Everyone says to me that location is so important. Los Angeles is magical. There's the sun and ocean...the atmosphere..for me it's great. Las Vegas and Los Angeles are right next to each other too... Is there a specific part of LA that you are considering? I'm not sure yet. I've asked advice from a lot of people. My friend, Wolfgang Puck, he told me that I should open near Spago in Beverly Hills. He said just by him there is a new hotel, the Montage. He actually talked to them on my behalf but the Montage didn't want me! What!? That's what he said. I don't know if it's true. He told them this would be a great concept but they never contacted me. Yes, yes, oh la la. Do you have plans for another cookbook? Books, yes.There's one that came out in December that was done in Japan. Basically it's about using Japanese ingredients to cook French food. It was recently translated. I also just came out with a "Best Of" type cookbook, and now I am working on a big project, it's going to be a big, big book almost like a dictionary but it's going to be almost all pictures. You were on Top Chef, how did that come about? I didn't really know what I was doing. I didn't really know the show or what to expect. I just showed up at a location. They told me that some people would be cooking dishes but I couldn't see who they were and that I should say what I think about the dishes. It was nice, everybody got along really well, the chefs that were around the table were great and Padma was very nice. How do you think cooking techniques have changed from when you started cooking versus now? Well, there is a change in technique in my personal style. When I first started cooking I wanted to show everyone what I could do so I cooked very technical, complicated, sophisticated food. But now, I try to prepare the simplest dishes but the most wonderful dishes at the same time and this is the hardest thing to do. Now it's all about the challenges, how can I make this dish as simple as possible... When you are at home, what do you cook for yourself? I'm all by myself, what would I make? I am never at home. I am in Monaco, in Macao, in Hong Kong, in London, in New York...at home is here at my restaurants. I take a two month vacation per year, I have a home in Spain by the ocean near Valencia. I eat in restaurants all the time. But on the other hand, if you come to my house, I will cook for you. Yes! Have you had to adapt your cuisine for an American palate at your US restaurants? No, I make true French cuisine. The important thing is that you always recognize what you are eating. It's about taking all the complicated stuff away so that when you see it, you know what it's going to taste like because you can recognize what you are eating. Do you know In-N-Out Burger? No... [Joel's translators explain what In-N-Out Burger is.] Is there one in Las Vegas? [This turns into a very long discussion about In-N-Out, whether I like it, whether everyone else there likes it...then Joel realizes he hasn't eaten lunch and decides he wants to go to In-N-Out, at which point he asked if I will join him for lunch there after the interview.] This is the best question you have asked since you got here because now we can have lunch with you! [Thus far I have neglected to mention that Joel might have taken a slight liking to me.] Do you have advice for someone that is thinking about opening a restaurant in this economy? Yes, one thing I teach young cooks is to think about who they are cooking for. Are you making this for your mom, wife, boyfriend, husband...and how different it would be if you were cooking a dish for them then for a customer for example. You see it. Sometimes you go to a restaurant and the restauranteur does not love people. If you don't love people you can't cook for people. If you come to a restaurant you should feel the love. Tonight when you come to dinner you will see how much love I have for you. Are there any young up and coming chefs you think we should watch? I have a Japanese cook who has worked for me for 12 years, Yosuke Suga. He used to be the executive chef of L'Atelier in New York but is now the executive chef a L'Atelier in Taipei. He's a little genius but nobody knows him because he has worked with me for so long, but he is one of the most talented cooks I've known. I think he's going to be extremely famous in a few years. Anyone in the US? I don't really know people here. There are plenty of talented cooks I just don't really know them. Do you know Thomas Keller? Yes, yes. I like his food because it's not molecular, it's real. I don't like molecular cuisine. I respect the people that cook this way, but this cuisine can be dangerous to one's health. There are all sorts of additives, not natural products. There have been people that get sick from eating molecular cuisine. I believe in using products that are good for ones health. Also, on the subject of Thomas Keller, when I first came to New York he opened his door to me. He offered the names of all his suppliers as a good neighbor and this is proof of someone with a lot of professionalism. He was one of the few chefs that really welcomed me to the country and I am very grateful for that. On the subject of Ferran Adria and all the drama that has been going on surround El Bulli whether it's closing or not, do you have any feelings on this matter? I have been traveling in Asia for the last month so I am not exactly sure what's been going on, I've only heard pieces of the story. I was one of the first chefs to talk about Ferran because we have been friends for many years. Because I have a house very close to El Bulli in Alicante I'll probably just ask him in person. [After the interview we all pilled into a Phantom and rolled up to In-N-Out for lunch. Joel enjoyed his burger animal-style and found the entire experience incredibly interesting. Below below, Joel Robuchon's first In-N-Out Burger experience.]