Frederic Robert, one of the most acclaimed pastry chefs on the planet, opened Café Madeleine at 517 Columbus Avenue. Along with Pastry Chef Hana Quon, Robert will bake the signature pastries that have made him famous in Paris, Monaco, London, Tokyo, New York and Las Vegas. Fred is the recipient of the 2007 James Beard award for his book Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries, which he co-authored with Alain Ducasse, whom he partnered with for over 25 years.
Owner Frederic Robert spent over 25 years working alongside legendary French chef Alain Ducasse, beginning in 1987 at the 3 Michelin Star Louis XV Monaco at the Hotel de Paris in Monaco and including the 3 Michelin Star Plaza Athenee, Paris; 3 Michelin Star 59 Avenue Poincare, Paris; The Essex House in New York; Mix, New York; 1 Michelin Star Spoon, Paris; Spoon Byblos, St. Tropez; Spoon Tokyo; Spoon London; 1 Michelin Star Abbaye de la Celle, Provence; and 1 Michelin Star Auberge de Moustiers, Provence. From 2004 to 2011, Fred was Executive Pastry Chef at the Wynn Resort in Las Vegas. From 2011-1012, he was Executive Pastry Chef at PB Boulangerie & Bistro.
Pastry Chef Hana Quon is a graduate of the University of Maryland, Hana changed careers from working with the National Endowment for the Humanities to pastry cook at the National Harbor convention center. She later transitioned to working as sous chef to Chef Frederic Robert at PB Boulangerie & Bistro, in Wellfleet, Massachusetts. Hana received her certification in Paris, France in classic French pastry, doughs, gateau de voyage, petit fours and macarons at the Ecole Gastronomique Bellouet Conseil, where she studied under M.O.F. Jean Michel Perruchon.
Café Madeleine (a tribute to French artist and mother of Chef Frederic, Café Madeleine Robert) will serve a menu of high end pastries at neighborhood prices. There will be numerous varieties of croissants (including plain, chocolate, almond, ham and cheese),chausson aux pommes (apple turnover), pain aux raisins, and candied orange tropezienne (filled brioche). Pastries will include tarte citron, éclairs, a changing selection of macarons (such as raspberry, vanilla, chocolate and hazelnut) and Robert's"signature" chocolate cake, composed of layers of chocolate cake, chocolate mousse, and gianduja (crispy hazelnut chocolate). All pastries will be made on site daily, from scratch, using only fresh, seasonal and locally sourced ingredients.
Café Madeleine will offer a small luncheon menu of salads, sandwiches and French specialties like quiche Lorraine and croque monsieur. Coffees are from La Colombe Coffee Torrefaction, a Strictly Earth Conscious roaster based in New York, NY. Small batch, boutique, Allain Milliat fruit juices will be imported from France. Obviously, Café Madeleine will also serve madeleines, the distinctive, shell-shaped, butter cakes, idealized by novelist Marcel Proust in his "Remembrance of Things Past."
Designed by the architect team at EMBARC Studio and Design, the innovative open show kitchen will give customers a glimpse into the old world French traditions of hand-made, from scratch baking. With its ivory, gunmetal grey and black color scheme, stylishly simple Café Madeleine is designed to highlight the delicious looking pastries displayed on white marble in shiny glass showcases imported from Italy. 6 counter seats. No tables. Outdoor seating pending.
Café Madeleine is located at 517 Columbus Ave. Boston. 7 days, 6:30am-7pm. Phone: 857-239-8052.