Held to high standards — and in high esteem — at Maison Robert

It was with bittersweet emotion that I read your editorial on the passing of Lucien Robert (“Revolution on a plate,” March 1). As an undergraduate at Boston University, I worked at Maison Robert as a busboy for more than a year. It was a fantastic experience for many reasons, not least of which was the opportunity to be held to the high standards of top-class restaurant service, elements of which stand me in good stead today.

Before each lunch or dinner shift, the rest of the wait staff and I were transformed by the crisp white aprons, black ties, and white shirts into the epitome of professional service.


Robert, his wife Ann, and their nephew Jacky all showed a personal interest in my French studies by addressing me in his native language or explaining some of the finer distinctions between written and oral French.

For my graduation dinner, I was proud to return to the restaurant with my family and friends for a wonderful meal.

Get Arguable with Jeff Jacoby in your inbox:
Our conservative columnist offers a weekly take on everything from politics to pet peeves.
Thank you for signing up! Sign up for more newsletters here

Robert’s influence remains strong in areas beyond the kitchen.

Conor Carlin


Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
We hope you've enjoyed your free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com