JOËL ROBUCHON, known for his exquisite and simple dishes, shocked the culinary world when he retired at the top of his game at age 51. Now, the chef is back and having fun doing what he likes: bouncing among restaurants in Paris, Tokyo and his two boutique restaurants in Las Vegas at MGM Grand.

Q: How would you describe your philosophy about food?

A: It's chemistry, a simple combination of flavors. You have to respect the produce. I don't like food where you can't tell what it is and the flavors are all mixed up. When you eat, you should know what it is. I avoid mixing over three flavors. If you mix more than three, it gets too complicated.

Q: You were named the chef of the century by the Gault-Millau restaurant guide and you were the fastest chef to earn three consecutive Michelin stars for your first restaurant Le Jamin. How did you handle the high expectations?

A: The first star, I was happy. The second, I was happy. The third was not expected and the pressure was hard to deal with. Lots of journalists came to write about me. Clients came with high expectations and were very critical. The pressure was a handicap because I was afraid to take risks.

Q: Why did you retire in 1996 at age 51?

A: I started working at age 15 as an apprentice. I always said when I was 50, I would stop. I had seen too many chefs arrive at 50 and then die from a heart attack because of the stress. Even now, before each service, I am nervous. It's a very hard life. Since I stopped working and started again, I do what I want and I enjoy it. If I make a mistake, tant pis [too bad].