Jo?l Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate-with,the first time ever, all the inside" information-the classic dishes that have elevated him to a place of international culinary respect and fame. The Atelier-we watch from the wings, able to observe the genesis of creation in Robuchon's own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of thegestures and glances of this contemplative world is offered, as we observe one of today's most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominque Bouchet, Cristophe Cussac, Philippe Groult, Beno?t Guichard, and Maurice Guillouet. The Products-we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Jo?l Robuchon explains why potatoes, caviar, scallops, c?pe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favorite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon's own quest for raw perfection. The Recipes-we participate in the unique synthesis of flavors, colors, and textures conceived by the master and his five prot?g?s. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition. "