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Yoshi wins chef Robuchon his 26th Michelin Star
2010-08-29 13:10
More information and interactive maps for Yoshi
His rise has seemed unstoppable: christened Chef of the Century by the influential Gault Millau in 1990 and winning Best Restaurant in the World award from the International Herald Tribune in 1994 for his first Parisian venture, Joël Robuchon is now in charge of 17 restaurants across the world from Hong Kong and Las Vegas to New York and London. Recently, the most Michelin-starred chef of all time launched his Atelier suite of restaurants, to international acclaim, the latest of which, Atelier Taipei, opened in 2009.
But flavour of the month is Yoshi, his innovative Japanese dining space in Monaco, designed by Didier Gomez and Jacques Messin. to reflect a vision of Japan at once poetic and up-to-date. A minimalist interior opens on to Messin's Japanese garden, complete with stone waterfall and bamboo lattticework, designed to fulfil Robuchon's concept of 'a serious Japanese restaurant with a lighter, more feminine Zen-like mood'.
Opened in 2008, Yoshi - whose name means 'goodness' but also sounds like oishi 'delicious' - has become one of the most sought-after restaurants in France and Monaco.
'I'm delighted to share in the success of the Yoshi team and that of the Metropole Hotel in Monte Carlo,' says Robuchon. 'I'm proud of the work they've done over the last fifteen months to realize my wishes for the highest standards.'
And they are certainly very high indeed. Robuchon's existing restaurant in the heart of Monaco's 'Golden Square' is itself the recipient of two coveted Michelin awards, and the thought of a third star might have seemed a stretch too far - but with Yoshi, this master of hospitality and gourmet dining has done it again. All of Robuchon's establishments - the Lobby Bar, the Restaurant Piscine and now Yoshi, have contributed hugely to the Metropole's standing as one of the leading international spa hotels.
But much of this latest success can also be attributed to Japanese chef Takeo Yamazaki, who worked with Robuchon first at the Chateau Robuchon and subsequently at L'Atelier Tokyo. The secret of his cuisine lies in the combination of modern dishes which subtly allude to the traditions and flavours of the Japanese kitchen. From the moment you sit down to your sakizuke (appetizers) there is an inescapable blend of the mediterranean and oriental: tempura dishes created with local fish and vegetables, langoustines, and scallops acompanied by a traditional green tea mousse. A la carte dishes include ebi no soup (langoustine with kombu consommé), and zeitaku wakame.
Our best advice is to try Yoshi for yourself - open Tuesday to Sunday from 12.15 to 2pm and from 7.30-10.30pm. Lunch menus from €29, or a la carte from €120 per person
More information and interactive maps for Yoshi
Eva Esztergar and Alex Went