His culinary journey has taken him from the prestigious Les Sorbets School in Brittany, to Paris, London and ultimately the Rainbow Room in New York.  What followed was a series of notable executive chef positions with The St. Regis Hotel, the Brasserie Pascal, Le Taxi and 14 Wall Street Restaurant.

Since its opening, Bleu, Feufeu’s debut French bistro has received top honors for the exceptional cuisine and wine program.  Feufeu has successfully brought a bit of France to Cape Cod!

Bleu
Thanks to the vision of Chef Feufeu and the dedication of his staff, year after year Bleu has received outstanding reviews in the Zagat Guide in addition to seven consecutive Wine Spectator Awards of Excellence for the wine program. Recently, Bleu was chosen as best bistro in Massachusetts by the editors of New England Travel 2011/Boston Magazine.
We are happy to share what a few of our guests are saying about Blue:

“Bleu is the kind of place you sink into for an evening and end up feeling as if you’ve really been somewhere.”  -- Terry Ward Libby, Restaurant Critic, Cape Cod Times

“Wonderful!” “Innovative!” creations as well as “many bistro-fare options” “never disappoints” at this French venue in Mashpee Commons, where lunch is a “bargain” and the $25 prix fixe dinner “can’t be beat”; a “solid wine list”, “graceful service” and “chic décor” featuring “beautiful vintage posters”, antiques and many shades of blue are some more reasons why mainlanders say “it’s worth a trip to the Cape just to eat here”.  – Zagat 2011/12

The Best of New England (May issue) of New England Travel 2011, from the editors of Boston have chosen Bleu as their best choice for bistros in Massachusetts:

“The Cape does fried seafood really, really well.  Beyond that. . .dining in the area can be hit-or-miss.  Loire Valley expat Frederic Feufeu reels it in with authentic French bistro fare the likes of which the Cape has never seen: cassoulet with duck confit; poached foie gras au torchon; escargot in garlic butter”.