Robuchon, who was hailed as one of four "chefs of the century" by the Gault & Millau industry bible in 1990, founded a string of restaurants that revolutionised fine dining across three continents, ratcheting up a record 31 Michelin stars.
"Joel Robuchon, a visionary chef who was the most starred in the world, leaves us today.
"From Paris to Shanghai, his savoir-faire was an art form that made French gastronomy shine and continues to inspire the next generation of chefs," Griveaux wrote.
Tributes poured in from other top chefs, already mourning the death earlier this year of French culinary "pope" Paul Bocuse, and more recently globetrotting American celebrity chef and author Anthony Bourdain.
"One of the unrivalled masters of world gastronomy has left us," Anne-Sophie Pic, France's only female chef with three stars, tweeted.
A perfectionist from the start, he quickly earned a name for himself in the rarefied world of nouvelle cuisine and by the age of 30 was running a 90-strong kitchen at the Concorde Lafayette hotel in Paris.
His signature creations included truffle tart, cauliflower cream with caviar and lobster ravioli -- but he also elevated the humble potato, with his smooth, buttery mash earning rave reviews.
The accolades -- and Michelin stars -- came thick and fast, but by the age of 51 he had worked himself to the bone.
Declaring he did not want to die of the stress of turning out flawless fare day after day, the father of two announced his retirement in 1996.
"I will watch my children and my grandchildren grow up, I will love my wife, my friends and the good things in life," he told Le Figaro.
Inspired by Japanese sushi counters -- Robuchon nurtured a lifelong fascination with Japan -- and Spanish tapas bars, he intended the restaurants to be more relaxed and accessible than traditional three-star eateries.
"Times have changed, consumers are looking for cuisine that is less sophisticated, a place with ambiance where you eat well," he said.
Among his disciples were British star chef Gordon Ramsay.
Like Ramsay, he was known to have a short fuse and to be very demanding with his apprentices.
In an interview with Paris Match in 2009 he admitted to having battled an "uncompromising" nature.
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