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Frederic Robert
James Beard Award winner
- Discipline
- Other
i. Biography
Contemporary French cooking at La Grande Cascade is read through classical haute cuisine: polished construction, controlled richness, and the service discipline expected of a Michelin-starred Paris dining room. As chef in charge, Frederic Robert works in that register through dishes such as truffled macaroni gratinated with parmesan, where luxury depends on proportion, and a Garden Menu composition of Luberon asparagus, lime sabayon, zucchini flowers, chanterelles, almonds, apricots and Thai sauce, where contrast carries the plate.
The Path
Hotel and hospitality-school training gave the work its early structure. Baccarat Hotel & Residences and Francois Mitterrand hospitality school are the two named foundations in Frederic Robert’s formation, pointing to presentation, timing, dining-room awareness and the controlled habits classical kitchens require. The Paris restaurant role from 2007 placed that training inside a room built around French occasion. As chef at La Grande Cascade in Bois de Boulogne, Paris, Frederic Robert entered a setting where the craft expectation is not citation of tradition, but execution: classic cuisine handled with confidence, finesse and current technique.
The Work Today
Classic cuisine at La Grande Cascade is not treated as museum practice. In the Michelin-starred Paris restaurant, Frederic Robert’s work is described as brilliant Contemporary French dishes with the ballast of classical haute cuisine: lineage held in the structure, with a present-tense appetite for clarity and contrast. The richer register is shown in macaroni with black truffle and artichoke, gratinated with parmesan. The dish relies on creaminess, aroma and gratin, but its craft value sits in control rather than volume; the materials are rich, and the plate has to be shaped so they do not flatten one another. The Garden Menu suggestion works in another key: raw and cooked green asparagus from the Luberon with lime sabayon, zucchini flowers, chanterelles, almonds, apricots and Thai sauce. The composition moves through vegetable delicacy, citrus lift, mushroom earthiness, nut texture, fruit sweetness and Thai sauce brightness, held inside a French sense of order.
Signature
The named signatures place savory depth beside aromatic freshness. In Frederic Robert’s repertoire, Macaroni, black truffle, artichoke, gratinated with parmesan sits in the classical luxury register, while Pavlova, strawberries refreshed with verbena uses fruit, perfume and lift, with verbena giving the strawberries a clean aromatic line.
Acclaim
Frederic Robert has received Champerard Guide — Pastry Chef of the Year (1993). Michelin recognition at La Grande Cascade is the principal accolade attached to the current work. For Frederic Robert, whose career includes Paris roles at Lucas Carton, Senderens, L’Ambroisie and Grand Véfour, the distinction identifies a chef in charge of a Michelin-starred Paris restaurant working in classic cuisine with a Contemporary French vocabulary. The 2004 Executive Pastry Chef role at Wynn Las Vegas adds a United States hospitality marker before the 2007 chef role in Paris. Read together, the named kitchens, the culinary director post, and the Michelin-starred dining room describe disciplined French cooking carried through high-visibility restaurants.
Profile updated July 2026
FAQ
Asked of Frederic
What is Frederic Robert's current role?
Where did Frederic Robert train or study?
Frederic Robert trained at Baccarat Hotel & Residences and Francois Mitterrand hospitality school.
What is Frederic Robert known for?
Classic cuisine.
