Chef Cedric Fichepain of Le Voltaire Restaurant in Omaha

By Linda Milks

Chef Cedric Fichepain

Alittle 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.

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 44

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. 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.

published one murder mystery with a setting taking place in the world of food. The story begins in Omaha then moves across the U.S. before finishing in France. It took him three years to complete the book from start to finish, but he is very proud of it. Fowl to the Bone can purchased at the restaurant or on Amazon.

An added benefit for the staff working at Le Voltaire is that Chef Cedric takes them to France every other year. He says he loves to share his homeland with employees and increase their knowledge. For 20 years, he’s traveled to France with the exception of one trip to Napa. Next year, if possible, he and the team will be traveling to Brittany.

Le Voltaire

Recipe

Chef Cedric is sharing his recipe for Coq au Vin here.

Chef Cedric of Le Voltaire Restaurant’s Coq Au Vin Recipe

4 chicken quarters (thighs and legs) 4 cloves of garlic 1 giant yellow jumbo onion 2 large carrots 1 cup chicken stock Fresh thyme 2 bay leaves Salt and pepper 4 cups of red wine (cooking wine like pinot noir) Oil

1.

2.

3.

4. 5. 6. Brown the chicken on all sides in a big pan with oil. Set aside. Dice the onion and the carrots. Then, add to the cooking pan with the garlic cloves, the thyme, and bay leaves.

Add salt and pepper and deglaze the pan with the wine. Add the chicken stock, and bring to a boil. Place the chicken in an oven proof dish, and top with the vegetables and broth. Cover the dish with aluminum foil. Cook at 300F for 3 hours. Adjust salt and pepper if needed. (The Coq au Vin will taste even better when reheated the next day.)

Coq au Vin

Luxurious Coastal Getaway: At the Helm Hotel & Pub

by Nancy Mueller

At the Helm Hotel & Pub sets just the right tone for guests seeking an easy coastal getaway to the Washington Coast. Overlooking the Port of Ilwaco marina, the colorful boutique luxury property opened in 2019 as the brainchild of owner-operator Marcene Miller, a whirlwind of creative energy. Not only did Miller envision the popular upscale retreat in the former ShoreBank Pacific building, but she did much of the sweat labor herself to manifest her vision of “a relaxed atmosphere where guests can just kick back, relax, and enjoy.”

Easy Living

The laid-back vibe begins the moments guests arrive with the offer of a glass of their favorite beverage “on the house" after check-in. Favorite Northwest selections include draft beers like Ledbetter Red Scottish Ale and Optimist IPA, together with Finnriver Cider and Anthem Pear Cider, as well as red and white wines from Apolloni Vineyard and Phelps Creek. In keeping with the relaxing hotel ambiance, guests can take in views of the working waterfront while enjoying their drinks and meals in the privacy of their rooms, on the outside patio (weather-permitting), or inside the Waterline Pub. Simple breakfast fare such as a croissant with Brie and fresh fruit, bagel & salmon spread, or plain Greek yogurt served with granola and raw honey drizzle, is also served in the pub, on the patio, or via room service.

Fishing Heritage

Considering the Miller family’s deep roots in the commercial fishing industry, it’s no surprise to find a seafaring theme woven seamlessly throughout the eco-friendly hotel. From the beautifully-designed guest rooms named after boats once owned by Miller and her husband Rod, a commercial fisherman, to the eye-catching fish art installation under the staircase, to the bounty of fresh seafood choices among the small bites and main menu items at Waterline Pub, At the Helm celebrates its fishing heritage by placing it front and center.

Casual Dining

As if owning and operating At the Helm weren’t enough to fill her time, (Miller also owns the popular Subway Restaurant in nearby Long Beach), on any given morning guests at the intimate hotel can expect to find Miller prep

cooking for the day’s dishes in the kitchen. A self-described, selftaught “good cook, definitely not a chef,” Miller says, “I have always loved cooking for my family and friends.” While guests can expect to find such locally-sourced seafood fare as calamari, prawns, and Willapa Bay oysters on the menu, each dish reflects Miller’s personal touch. “I have always loved putting things together and presentation,” says Miller, who uses her own recipes for the Verde, Mac Sauce, Seafood Chowder, and Beer-braised Pork. “I am always trying to think of something maybe just a little different to offer.”

One of Miller’s most popular culinary creations has been her idea of a Seafood Nosh Board featuring assorted olives, Brie, and grilled bread alongside fresh seafood. “It’s been a great hit!” she says. Yet despite the pub’s noteworthy selection of seafood, still “A great burger is my go-to comfort food,” she adds, which for Miller’s Helm Burger means a juicy “1/2 pound handformed NW beef patty, Swiss, lettuce, tomato,

Photos (from left): The Helm Hotel & Pub; Totchos dish at Waterline Pub @MarceneMillerPhoto; Pork Verde Stew; Breakfast At the Helm; Port of Ilwaco Marina

pickle, onion and Helm sauce on a parmesan black pepper bun.”

While Miller’s dishes reflect her family recipes and personal touches, as chief cook she’s also quick to give credit to her crew for the hotel’s success. “My cook Lau runs the kitchen. I love my crew here at the hotel and pub. They’re a great group of hard-working, caring people. They strive for great service for our guests.”

With so much to explore in the surrounding area —Cape Disappointment Lighthouse and Lewis and Clark Interpretive Center, Discovery Trail, and the Long Beach Boardwalk—At the Helm Hotel & Pub offers the perfect place to retreat while planning your next day’s Washington Coast adventure.

For more information, visit https:// atthehelmhotel.com.

Aerial View Of Four Seasons Bora Bora ©Four Seasons Resorts

Naturaly-distanced is the way the Four Seasons Resort Bora Bora describes itself, located on a private islet, offering plenty of space and privacy for its guests.

Everyone who has experienced this dreamy destination in French Polynesia knows that they can access the Four Seasons Resort Bora Bora, with its 108 overwater bungalow suites and seven beachfront villa estates, only by boat or helicopter.

My husband and I stayed in a pleasant overwater bungalow for one night only, whisked there by private launch from the main island. Our 10-day Tahiti-Tuamotus cruise aboard Windstar’s Wind Spirit had a planned overnight stay in Bora Bora, which gave us the opportunity to bask in its beauty.

Poisson Cru at Faré Hoa Beach Bar & Grill, Four Seasons Resort Bora Bora

By Debbra Dunning Brouillette

We chose to dine at the toes-in-the-sand Faré Hoa Beach Bar & Grill for our evening meal. The Seafood Selection For Two, featuring Marquesas Islands Spiny Lobster, Moorea Shrimp, Yellow Fin Tuna, and Mahi-mahi, was truly a feast, impeccably prepared and presented.

Faré Hoa Beach Bar & Grill is open for lunch, too. After a morning swim in the lagoon, we returned for a midday meal before returning to the main island to reboard the Windstar ship for the remainder of our cruise.

I already knew what I wanted to order— poisson cru—which I had first tasted on my first trip to French Polynesia seven years earlier.

If you speak French, you may already know that poisson cru translates as “raw fish.” Poisson cru, considered to be the national dish of Tahiti and all

of French Polynesia, is oh, so much more than these two words reveal.

Chunks of fresh raw tuna are combined with freshly squeezed lime juice, raw vegetables (cucumber, carrot, tomato and onion, sliced into bite- sized pieces), then soaked in coconut milk. It sounds so simple, and it is, but it is also so delicious! Not only is it tasty, but it rocks with culinary presentation, too, as it is often served in half a coconut shell.

Meet the Executive Chef

Eric Desbordes, who joined Four Seasons Bora Bora as executive chef in April 2019, is a native of France who spent several years at the Four Seasons Hotel George V in Paris, learning from master chefs there before going on to hold chef positions at other highly-respected hotels in Paris. Then, in 2014, he was introduced to island life in the Caribbean, serving as executive chef for Eden Rock Hotel in St. Barths. He later became a private chef for luxury villas there before returning to France to serve as executive chef of La Bastide de Gordes in Provence, his last position before Bora Bora beckoned.

Chef Desbordes, you were in Bora Bora for about a year before the COVID-19 pandemic changed travel worldwide. What has been the biggest challenge for you and the staff during this time?

Chefs are all part artist, and that creative element in us needs to be challenged constantly. When the destination closed down, we obviously lost a big part of what keeps us busy and creative. Of course, we shifted to taking care of our families and each other, which was the priority at that point anyway.

Did the resort stay open to local travelers during this time?

The government here mandated that hotels close, as the airlift was also stopped. We, like many others, shifted to a virtual workplace, and continued to grow, train, and learn from home.

How have you acclimated to living in French Polynesia?

I absolutely love it here. Sure, it’s no big city with every amenity, but waking up here every day is truly magical. Lovely, talented people, and the most amazing setting I can imagine.

How did you and your staff prepare for the reopening on July 15, 2020?

Four Seasons introduced the Lead With Care program, which is really guiding our company in the new reality. It’s a comprehensive program led by the world’s top experts, ensuring the safest and most enjoyable experience for our guests and staff.

Photos (from top): Seafood Feast At Fare Hoa; Executive Chef Eric Desbordes ©Four Seasons Resorts; Poisson Cru

Were you familiar with poisson cru before you came to Bora Bora? To me, poisson cru is the perfect, light lunch. I can’t imagine improving on a good thing.

I was, and absolutely loved it. It’s French Polynesia’s answer to ceviche, poke, etc. And to me, it’s the cleanest, freshest raw fish dish out there.

If not this, have you put your own touches on other items on the menu?

I have absolutely worked with my team to refine and create menus across the Resort. My experiences and influences in life guide much of what I love to cook, and I want that of my cooks to also be incorporated into our menus, as well.

What do you hope diners take away from their dining experiences while a guest at Four Seasons Resort Bora Bora, both at Faré Hoa and the resorts other restaurants?

I want our guests to enjoy each minute of their meal – including the drinks, food, atmosphere, and service. If they walk away at the end of the meal with smiles, holding hands, kissing, then we have done something right. We want every meal here to be a memory they will savor long beyond their last bite.

Poisson Cru recipe

fom Executive Chef Eric Desbordes

Ingredients

1.75 pounds red tuna ½ cucumber 1 carrot 1 tomato 1 red onion 4 limes 1 cup coconut milk Salt & black pepper to taste

Preparation

1. Dice the fish into ½-inch cubes and place it in a large bowl. Refrigerate. 2. Squeeze the limes into a glass. Set aside. 3. Cut the vegetables into thin slices. For the cucumber, remove seeds but keep the skin for color. 4. In the bowl, add all vegetables to the tuna and mix. Add some lime juice with salt & pepper to taste. Mix again. 5. Five minutes before serving, add coconut milk. 6. Present on a bed of lettuce, on individual plates, or best in a half coconut shell.

Serve chilled with half a lime on top.