From the Normandy farm
Maxime Frédéric
Maxime Frédéric leads the pastry kitchen of Cheval Blanc Paris and builds his desserts on his family’s farm in Normandy: butter, cream, honey and buckwheat, sold at Limbar on the quay.
- Currently
- Cheval Blanc Paris
- City
- Paris
Frédéric grew up on a farm in Normandy, trained at the George V under Michael Bartocetti and took the pastry kitchen of Cheval Blanc Paris for its opening in 2021. His signature is the farm itself: the butter and cream of his parents’ herd, the honey of the region, buckwheat, apples, hazelnuts. The desserts close the menus of Arnaud Donckele’s three-star Plénitude and the other restaurants of the palace, and the cakes are sold at Limbar, the café on the quai du Louvre.
His work is generous and rooted, less sculptural than Grolet’s, closer to the land than Hermé’s. The honey desserts and the buckwheat cream are the pieces the city knows.
Frédéric is the young palace pastry chef who made a Paris counter taste of a farm.
The path
- 2015
Pastry kitchen of the George V under Michael Bartocetti
- 2021
Head pastry chef of Cheval Blanc Paris at its opening
- 2023
Limbar becomes a Paris café of record
Signature desserts
