One of the most famous and critically revered chefs in the world (Engl)
Claude Le Tohic, executive chef of Joël Robuchon in Las Vegas, shows how he makes lobster ravioli using thinly sliced radish rounds instead of pasta to enclose the lobster meat.
Joël Robuchon's world travels (Engl)
A discussion with master chef Joel Robuchon (Engl)
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