Chef Cedric Fichepain of Le Voltaire Restaurant in Omaha By Linda Milks
he was very open to moving to America and opening a restaurant. However, at some point, the couple want to return to France for retirement.
Chef Cedric Fichepain
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little bit of France awaits you at Le Voltaire’s intimate restaurant in Omaha. On several trips to Omaha, I’ve had the pleasure of dining at this restaurant reminiscent of Southern France, accompanied by my sister and brother-in-law. They first introduced me to this elegant establishment and to the warm and gracious Certified Executive Chef and owner, Cedric Fichepain. Currently, the menu consists of many classic French dishes, from Escargot to Bouillabaisse and Coq au Vin, as well as that delectable Chocolate Mousse. Of course, no French restaurant would be complete without a great wine list. Le Voltaire’s is constantly updated with a wide variety of French wines. This attention to detail is noted by the restaurant winning numerous Wine Spectator Awards. In addition to having an extraordinary restaurant, there are some unique bits of information about Chef Cedric that readers need to know.
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While Chef Cedric is originally from France, his wife is a native Nebraskan. When asked how he ended up in the United States, he explained that he was attending school here, which is where he met his wife. He so enjoyed his time so here that
When asked about his favorite dish is to prepare, he responded “I love to make many dishes, and experiment with new flavors. But my favorite is a good charcuterie plate with some stinky cheese, crusty baguette and a good Chateauneuf du Pape for wine, even though Rosé tastes really good right now with the hot weather.” According to Chef Cedric, his inspiration to become a chef came from his mother and grandmothers who were his mentors. Though it may seem cliché, it is thanks to them that he started to make meals for his friends and family at a young age. Some of the recipes he currently prepares are those from his mother and grandmother. Being a chef isn’t always an easy profession. Chef Cedric starts his day very early. Though Le Voltaire has been open for about 20 years, it was about seven years ago he couldn’t find good French bread in town. So, he opened Le Petit Paris Bakery next door to Le Voltaire. However, he didn’t realize that these two places would have completely opposite schedules. Now he starts every day at 5:00 am, but praises the fantastic team at his restaurant, especially when he needs to be at the bakery. These team leaders include Nic, his General Manager, and Wilson, the Executive Chef. Not only is Chef Cedric an amazing cook and civic servant, but he’s also a book author. He’s
