Christophe Bellanca perpetuates Joël Robuchon's cooking in Miami

It had to be patient. Announced for three years, Joel Robuchon's Atelier, already present in Las Vegas, New York, Paris, London and Tokyo, finally opened on Wednesday, August 28 in the Design District district of Miami. Since the death of the most starred chef in the world, it is the French Christophe Bellanca who runs the kitchens of the brand in the United States and who perpetuates the culinary heritage of his mentor.

" Mr. Robuchon unfortunately left us too early but nothing has changed since then, we continue as before and I think he must be proud of us "Says the 46-year-old chef who has been passionate about cooking since his youngest age. " I always wanted to do this job to make people happy "Says the Ardéchois who followed an apprenticeship in Lyon before making his weapons alongside Georges Blanc, Régis Marcon or Anne-Sophie Pic.

Curious and adept in the journey, Christophe Bellanca traveled the world before moving to the United States, fifteen years ago. The French chef headed the kitchen of L'Orangerie, one of the most prestigious restaurants in Los Angeles. " I was the last chef to go behind the furnaces of this establishmenthe welcomes. I had the chance to meet the right people at the right time and seize the opportunities ".

His career in the United States took a new start in 2011 when Joel Robuchon, whom he had met in France twenty years ago, offered him to don the apron of executive chef of L'Atelier in New York. " We had never worked together because life made our paths separate, says Christophe Bellanca. By finding him in the United States, it was as obvious and above all a great honor to be able to work for him ".

Today, Christophe Bellanca maintains the standards and culinary philosophy instilled by his mentor during all these years. " He especially passed on his taste for local and seasonal cuisine "He says. For example, the menu of Joel Robuchon's L'Atelier in Miami includes, of course, several inseparable dishes of the visionary and multi-star chef, including his famous mashed potatoes, but also new creations rich in local flavors like a pie. with lime or sweet potato dishes. " Each recipe is made with only three or four ingredients, insists Christophe Bellanca. Just like Mr. Robuchon, we have the obsession of unadorned perfection, simply by betting on a good seasoning ".

Designed by the interior designer Pierre-Yves Rochon, the space of more than 300 square meters adopts the same codes as the other restaurants of the brand: red and black colors, soft lighting and a kitchen open on a long counter. " This allows direct interaction between chefs and customers, says Christophe Bellanca. On a daily basis, we are like a group of musicians during a concert performing a performance in front of an audience ".