“It’s a tragedy that he has left us. It’s very, very sad,” Guillaume Brahimi tells SBS French, a few days after .
The legendary French chef, who has died of cancer aged 73, had the most Michelin stars in the world. “He was the chef of the century, my master. He taught me everything. I don’t think I would be who I am today without the years spent next to him in the kitchen,” says Brahimi.
Before moving to Australia and later opening , Brahimi trained as a chef in Paris and worked at Aux Charpentiers and . In 1986, at 19, he started working under Robuchon at Jamin. “The love of a job well done, respect for the produce and rigour, are all things he taught me and that have followed me until now, and will follow me for a long time,” he says.
Working for the legend was not always easy, but it was worth it. “He could be harsh, and harsh on himself, because he wanted perfection,” explains Brahimi. “It was a man that looked timid from the outside, but was very human inside. We were extremely lucky to have worked alongside him.”
Guillaume Brahimi Source: SBS
When asked which of Robuchon’s dishes he remembers the most vividly, Brahimi has a long list: “The mash potatoes, the sole with langoustines, the caviar and cauliflower jelly, the leg of lamb, the crusted lamb, the pigeon with cabbage and foie gras, the orange tart, the chocolate tart...”
After four years working at Jamin and making it to the sous-chef position, Brahimi decided to move to Australia. “When I told Monsieur Robuchon I was leaving for Australia, he told me something I will remember all my life ‘But I don’t know this restaurant!?’”
While his master didn’t understand his decision at first, he has since told him how proud he was of what he has accomplished in Australia. "The only regret I have, and I will always have it, is that he never came to Australia,” he says.
Other renowned French chefs like Paul Bocuse, Alain Ducasse and Éric Fréchon have visited the country “The greatest joy for me is when these great chefs visit Australia and realise how much of a wonderful country it is with very good produce and chefs,” he says.
While Brahimi is sad to have lost somebody who had such a great influence on him and gastronomy, he prefers to think about everything Robuchon has accomplished, and all the people he made happy with his food.
“One thing that’s for sure, he must be eating well in paradise. , Monsieur Loiseau and Monsieur Robuchon must be making tasty dishes,” Brahimi says, laughing.
