Robin SCHROEDER

Robin Schroeder is not yet 30, but already has a fine CV. Trained in particular by Christophe Saintagne, this young chef promises a fine career to follow closely.

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"I'm from Alsace and Lorraine, andgrew up in a family of good eaters. We used to make meals for ten or fifteen people,and Ilove those moments of sharing," explains Robin Schroeder. But before serving his own dishes, the young chef had to get some training. So he set off to learn the ropes inestablishments such as the Auberge de l'Ill, under Marc Haerberlin, or in Germany, at the Brenners Park-Hotel & Spa, alongside Paul Stradner. In addition to his vocational diploma from the Lycée Anne-Sophie Pic, he completed a professional degree in culinary arts and tableware as an apprentice at Le Clarence, Paris, under Christophe Pelé."It was a turning point in myway ofcooking, because the chef has a different way of doing the product, he lets itexpress itself."

Robin Schroeder then moved to Hyères, to L'Arum, to assist chef Benoît Simian."His cooking is interesting, but it wasn't challenging enough; I felt I could learn even more." He then moved to L'Hermitage Gantois in Lille, working withSteven Gitlemen. But soon Covid struck and everything came to astandstill. He returned to Le Pique-Nique, then to Papillon, with the person who would become his mentor, Christophe Saintagne.I'dbeen inspired by himfor a long time," he says. With him, we put the customer's pleasure first,rather thanalways trying to do better."

At the beginning of 2023, Robin Schroeder left for the Val-d'Oise to open Le Cambrousse as consulting chef for Terres de Natures, a group whose executive chef is Mathieu Viannay. "It was pretty incredible because my wholeway of cooking came together in one place : there was a vegetable garden, a chicken coop, working with produce directly... It wasa place where Icould let my cooking speak for itself."His work even earned him a place in the2024 edition of 109 - Le Sang neuf de la gastronomie, published by Gault&Millau.

Today, Robin Schroeder is continuing his work for Mathieu Viannay withthe opening oftwo La Mère Brazier grocery-counter stores in Paris.

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Its recipes

Easy

Garden green beans, cherry, givernois & dill

Would you like to prepare beans just picked from your garden or bought fresh at the market? Here's a plant-based, summery recipe from Parisian chef Robin Schroeder.

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Robin SCHROEDER