The folks at Robuchon tell us that Chef Joël will be in the hizzy during dinner, from November 10 to 15. Unlike Fergus Henderson doing deep-fried lambs’ brains at Momofuku, that doesn’t mean he’ll actually be cooking — he usually just schmoozes the dining room when he drops in, oh, four times a year. But how convenient! This visit coincides with the publication of The Complete Robuchon, so you can ask him to sign a copy.
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