At the fine dining temple L’Atelier de Joël Robuchon in Las Vegas, where the 16-course tasting menu goes for $425, an unlikely product is coveted by high rollers: bread. “All the billionaires who come to play request bread for their private jets on the way home,” says Robuchon, who has amassed 31 Michelin stars over his career for dishes that go far beyond the bakery. In the fall, Robuchon brought those loaves to New York, when he and his head baker of 20 years, Tetsuya Yamaguchi, opened a L’Atelier in Chelsea. Robuchon thinks this might be the best ...
2017: Bread is the dish of the year
For one thing, more chefs have stopped outsourcing bread
Kate Krader | Bloomberg Last Updated at December 30, 2017 04:40 IST