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Meet chef Frédéric Simonin

were delighted to welcome chef Frédéric Simonin, cuisine chef at the restaurant Frédéric Simonin, to Le Cordon Bleu Paris institute for a cuisine demonstration.

Passionate about cuisine from a very early age, his career in the culinary field got off to a flying start. At just 18 years of age, Chef Simonin won the title of Best Apprentice in Brittany (meilleur apprenti de Bretagne).
His career path has been impeccable, from commis de cuisine at Ledoyen restaurant under chef Ghislaine Arabian, he went on to excel as chef de partie in a number of restaurants such as Le Meurice, Taillevent and the Georges V.
He then became sous-chef to Ghislaine Arabian in Paris’s 16th district, where he soon made his mark and became Executive chef. The restaurant changed its name, becoming Seize au Seize, and Chef Simonin was awarded his first Michelin star at the age of 27. His professionalism and talent haven’t gone unnoticed and he has been awarded numerous prestigious titles.
2004 proved to be a year which was full of surprises, Joël Robuchon asked him to take charge of La Table de Joël Robuchon restaurant; he was awarded a Michelin star in the first year, and a second a year later. In 2010, he opened his own restaurant where his talent quite naturally led to him being awarded a Michelin star and achieving even greater recognition.

Our students were delighted with their culinary discovery. Here are the recipes made by chef Simonin: 

  • Scallops
  • Razor shell clams XXXL

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Le Cordon Bleu Paris Diplomas

Wine and Management Programme
Grand Diplôme ® - Cuisine and Pastry Diploma
Hotel, Restaurant and Culinary Management