Book review: Joel Robuchon and Dr Nadia Volf's 'Food & Life'

By Joel Robuchon and Dr Nadia Volf

The realisation that food can have therapeutic qualities came late to chef and restaurateur Joel Robuchon, just as the realisation that food can be more than simply sustenance for the body came late to co-author Dr Nadia Volf.

In his introduction to Food & Life, Robuchon, who has more Michelin stars than any other chef, writes, "For more than 40 years I had been trying to work magic in the preparation and pairing of food stuffs, when all along they were first and foremost the source of life. Well chosen, they could become formidable therapeutic agents. How had I never thought of this? In organising their menus, my guests were, without knowing it, listening to their bodies' needs, the demand for this or that vitamin, or molecule. For me, this was a true revelation.

"Today, I have a different way of looking at my recipes and my craft. For more than 40 years, I have been passionate about treating my guests. Today, my pleasure is doubled: I know that I am also taking care of their health."

Volf adds, "For part of my life, I didn't pay any attention to food. At medical school and later at the hospital where I practised, I was always very hard at work. I nibbled a sandwich during a break, or devoured chocolate before a test. And then one day, a family friend invited my husband and me to dine at Joel Robuchon's restaurant. My first instinct was to decline in order 'not to lose time,' but my husband really wanted to go … For the first time, I saw a cuisine from the inside … Like musicians in an orchestra, their movements were organised, coordinated, and directed by a chef. I tasted these dishes, and my body, my heart, and my spirit shivered in unison, in a wave of pleasure and warmth. All at once, I realised the importance of food, and understood that cuisine is a true art when it captivates the body and spirit this way."

The chef and the doctor divide their book into five chapters, starting with everyday foods: fruits, vegetables, grains, nuts and seeds. In the second chapter, things start to get a little New Age-y crossed with traditional Chinese medicine (Volf is trained in acupuncture, among other things). Foods that Prevent and Foods that Cure covers flavours that are said to manage the five main emotions; foods that are good for specific organs; those to fight obsessions, binge eating and bad breath; and what to eat for joie de vivre.