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With Frédéric Robert, Executive Pastry Chef at Le Bilboquet Restaurants
MON. April. 24th 2023 AT 6:30 - 9pm
We offer a fixed number of discounted or tickets for community members with limited financial resources.
Full cost of the event: food, labor, venue, and staff
General Admission Ticket
Our Market Monday series capitalizes on the most underrated day of the week. At Chefs for Impact's Market Mondays, the most talented chefs in NYC bring the best that New York farms have to offer, teaching guests a special recipe they can prepare all season long with ingredients from their local farmers market.
Guests have the chance to interact with the chef, ask questions on sourcing, techniques, and enjoy a meal with the chef in an intimate setting.
All proceeds go towards supporting our community youth programming.
What to Expect
Viewing cooking demonstration by Chef Frederic and a walkthrough of the techniques used with step by step instructions on preparing the dish.
Dinner will feature sustainably sourced wine and champagne.
Opportunity to connect with other NYC foodies interested in sustainability over delicious food and drinks.
Take home a recipe list with step by step instructions and techniques, to recreate dinner at home with friends and family.
Cannot accomodate dietary restrictions.
This prepaid reservation is non-refundable. You can transfer your ticket to someone else.
383 Bridge St. Brooklyn NY
About the Chef
Chef Frederic Robert
Frédéric Robert discovered his passion for good food at a very young age. Born in Burgundy, he grew up in the French countryside, where he got his love for 'terroir' products. After getting his culinary degree in France, Frédéric then pursued an international career working in both five starred Hotels and Michelin starred Restaurants in Europe and Asia before becoming the Executive Pastry Chef at the prestigious Peninsula Hotel in New York. His experience with the multi award winning, three Michelin starred Ultraviolet by Paul Pairet restaurant in Shanghai has led him to move to New York where he opened the French Bistro L'Antagoniste in Brooklyn. After having his restaurant named one of the 25 best new restaurants in America by Gear Patrol, Frédéric was also invited to cook a Bastille Day Dinner at the James Beard Foundation.
Always keen on pushing boundaries to find new ways to explore Taste, his collaboration with the immersive multi-sensorial event agency Epicurean Nights New York - of which he’s culinary director – allows him to blur the lines between Gastronomy, Art, and Sustainability. Frédéric’s authenticity and humility make him one of the most engaging and brilliant Chefs of his generation.
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