Cheval Blanc Paris would like to thank the Gault Millau Guide for awarding Maxime Frédéric “Best Pastry Chef of the Year” during their Awards Ceremony on November 29, 2021.
This symbolic reward highlights the extraordinary talent of the young Pastry Chef working at Cheval Blanc Paris. Since the opening of the hotel last September, Maxime Frédéric surprised with new Parisian sensations: from breakfast to dinner or an afternoon goûter. Alongside Chef Arnaud Donckele, he constantly rolls back the boundaries of culinary techniques with desserts that are more like sculptures. Throughout the seasons, he has achieved the feat of reinventing the entire sweet offer of the four restaurants of the Maison – Plénitude, Le Tout Paris, Langosteria, and Limbar, the restaurant where he elaborates and shares his passion for the cuisine of desire, mixing bakery and pastry, flavours from the garden, vegetables and grains. Simple and sincere, just like him.
The “Best Pastry Chef of the Year” award sounds like a consecration for this grandson of a dairy farmer from Normandy. Maxime Frédéric has, he says, “milk running through his veins”. His signature: a perfect knowledge of raw materials, primarily wheat and flour. And a virtuosity that transforms pastry and bakery into authentic emotional experiences, whatever the time or the ritual of the day.
Edited by: Stephen Morton
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