The Chef Robuchon Beanie Baby is one of the most sought after and valuable of Beanie Babies today. It was released for a very short time during 2006 and in limited quantity of about 200. The release of the Chef Robuchon Beanie Baby was a promotion for the grand opening of Chef Robuchon’s L’Atilier restaurant at the Four Seasons Hotel in New York City. The plush toy is a bear featuring a chef’s hat and coat and came with a poem and a menu with a recipe. Beanie Baby collectors scour the internet to find a Chef Robuchon Beanie Baby. Here’s why Beanie Baby Chef Robuchon is worth $2500.
Harold Ty Warner created Beanie Babies in 1993 and established a major trend in plush toys. Warner began his career as a toy salesman for Dakin Toys and proved to be a very smart salesman. He established Ty Inc. in 1986. He came up with the idea of stuffed animals using beans and deliberately under stuffing the toys to make them more pliable and lifelike. Warner sold the toys to small independent stores rather than larger chain toy stores. He deliberately retired versions of the stuffed animals and limited the quantity produced. This way, Beanie Babies increased in value and were sought after by collectors. Warner also used the internet, which was still young when Beanie Babies were first made, to market the product. Today, some Beanie Babies are worth thousands of dollars. The Chef Joël Robuchon Beanie Babie was released in limited quantity to mark the grand opening of Chef Robuchon’s restaurant L’Atilier at the Four Seasons hotel in New York City in 2006. It is worth $2,500.
Chef Joël Robuchon
Chef and Restauranteur Joël Robuchon was named “Chef of the Century” by the guide Gault Millau in 1989. The prolific French chef published several cookbooks, hosted culinary television shows, ran several kitchens and opened restaurants throughout the world. His restaurants earned 32 Michelin stars, more stars than any other restauranteur or chef in the world.. Born in Poitiers, France on April 7, 1945, Robuchon and his three siblings enjoyed growing up in the French countryside. He was educated at Chåtillon-sur-Sèvre seminary but found his passion in cooking. Robuchon began his career as an apprentice pastry chef at Relais, a Poitiers hotel when he was 15 years old. At 21, Robuchon was an apprentice for the Compagnon du Tour de France allowing him to travel the country and learn different regional dishes and techniques. By the time he was 29 years old, Robuchon was managing 90 cooks as the head chef at the Hôtel Concorde La Fayette.
In 1976 Chef Joël Robuchon won the “Meilleur Olivier de France” title for culinary arts craftmanship. As Head Chef at the restaurant at the Niko Hotel in Paris, Robuchon helped earn the restaurant 2 Michelin stars. Robuchon opened his first restaurant, Jamin in 1981. Jamin earned 3 Michelin stars by 1984 and was given the title of “Best Restaurant in the World by the International Herald Tribune. In the late 1980’s and through the 1990’s, Chef Robuchon became a regular guest on French culinary television shows and was a mentor to up and coming chefs including Michael Cains, Eric Ripert and Gordon Ramsey.
Chef Joël Robuchon opened L’Atelier de Joël Robuchon in Paris in 1994. The restaurant brought Chef Robuchon’s concepts that he learned while traveling to Japan and Spain. At L’Atelier, guests can enjoy the casual atmosphere. When seated at the counter, diners can learn concepts from the chefs as they prepare meals. Chef Rubochon would expand his L’Atelier throughout the world with restaurants in Las Vegas, New York City, London, Hong Kong, Raipei, Singapore, Bangkok and Shangai. Chef Rubochon also opened tea rooms andd pastry shops throughout the world. Throughout his career, Chef Robuchon was known for his perfectionism, and use of simple, natural ingredients and the importance of teaching.
Before his death in 2018, Chef Robuchon opened restaurants in Paris, Montreal, Monaco, London, Hong Kong, Tokyo, Singapore, Taipei, Bangkok, Shanghai, Maccu, Las Vegas and New York City. Robuchon’s wife Jeanine supported him throughout his career. Robuchon has three children. His son Louis owns a Wine Bar in Japan. His daughter Sophie and her husband manage the La Cour d’Eymet in France. Sophie’s husband, François Kartheisen is a Chef.
L’Atelier New York City
Beanie Baby creator Ty Warner helped bring L’Atelier de Joël Robuchon to the Four Seasons Hotel in New York City. Warner has close ties to the hotel and there is even a penthouse suite named for him. L’Atelier (artist’s workshop) first opened in Paris and then Tokyo and then at the MGM in Las Vegas. L’Atelier New York City opened in September 2006 and closed in June 2012 but reopened in another location. There are several L’Atelier de Joël Robuchons in Europe and Asia. Warner worked closely with the Robuchon and designer Pierre-Yves Rochon on the interior design of the restaurant to blend in with the iconic I.M. Pei designed Four Seasons Hotel on Park Avenue. The restaurant features bright yellow and red colors. There are 30 tables and seating for 20 at the long bar where guests can watch and interact with the chefs. The restaurant featured quality fresh ingredients and an eclectic menu including á la carte tapas, appetizers and entrées. There were also 2 nine course tasting menus. L’Atelier New York City received 2 Michelin Stars.
Chef Joël Robuchon Beanie Baby
It is believed that there are 200 Chef Robuchon Beanie Babies. The stuffed bear was released as a promotion for Chef Robuchon’s opening of L’Atelier restaurant at the Four Seasons Hotel in New York City in 2006. It was given to chefs, journalists and special guests at the restaurant. The bear was introduced on August 9, 2006 and retired less than a month later on September 5, 2006. The limited quantity and the limited time released makes this Beanie Baby one of the most valuable and sought after Beanie Babies by collectors. The stuffed bear features a chef’s hat and jacket. There is blue stitching on the jacket stating “Joël Robuchon New York”. The Beanie Baby comes with a poem written by Lina Trivedi.
If there is no love more
sincere than the love of food
you’ll find your soul mate in
Chef Robuchon’s cuisine.
The bear holds a red invitation to the September 2006 event at L’Atelier and inside is the “menu” is a recipe for Potato Purée.