Earlier this month I had the honor of speaking with “Chef of the Century” Joel Robuchon for an hour at his namesake restaurant, Joel Robuchon, in Las Vegas. During this interview at his sumptuous three Michelin starred establishment located in the MGM Grand, Chef Robuchon told me through an interpreter that he was scouting out four possible locations in the Manhattan area for the newest addition to his culinary empire.

While he wouldn’t reveal the exact addresses of these potential choices in his favorite city, Robuchon stated that he was looking for an area relatively close to Rockefeller Center.  For among other reasons, he said that he liked this location because this was a dynamic area which was close to those who were passionate about food. And the area was also desirable because of its proximity to various businesses. He found that while NYC clientele didn’t mind as much traveling to a dinner destination,  they preferred to stay close to their work locations when going out for lunch.

Robuchon presently has restaurants across the globe including those in Monaco, Paris, Tokyo and London. So how does the clientele of a particular city affect the type of restaurant that he establishes? Robuchon stated that an important part of each of his dishes is presentation. However, several of his destinations vary when it comes to this important component. For instance, the clientele at his restaurant in Tokyo is generally more attentive to details desiring visual demonstration such as cut steak presentations. A meal there can easily consist of  at least 17 or 18 courses and continue on for more than two hours. Likewise, the Maitre D’ in his Bordeaux restaurant provides popular in-room presentations.

In contrast, however, many of the diners that frequent the Las Vegas, Singapore, and Macau restaurants demand a fast in and out. It’s not that uncommon in his Las Vegas restaurant for a request  for a 16 course meal to be completed in one hour. In fact,  a Vegas food manager greatly surprised him by advising to get rid of the restaurant’s famously extravagant bread selection because it would slow the process down. Happily for all of us, he decided not to comply with this direction.

At the time that I spoke with him, Robuchon said that his decision would probably be out by the end of this month. Great news, but the primary focus of my interview was on the tips that a premiere traveler such as he could provide. This legendary chef had some fascinating advice.

Next: Travel tips from Joel Robuchon, culinary master and premiere traveler