With a know-how combining bakery and pastry making, Maxime Frédéric chef at Cheval Blanc has just been voted best pastry chef of the year by Gault & Millau.
He went through the kitchens of Le Meurice before becoming a pastry chef there. His talent then guided him to the Orangerie, before he did feats at the George V then he ended up settling in the kitchen of the Cheval Blanc (restaurant located at the top of La Samaritaine) .
The know-how of Maxime Frédéric has, like his career, gained ground and is now earning him the title of best pastry chef of the year according to Gault & Millau 2022. Maxime Frédéric has a passion for his products, which he chooses organic, seasonal, from small producers who touch him. Their roots make them prefer crème fraîche, both salty and sweet, for its refreshing acidity and length in the mouth. Grandson of a dairy producer, Maxime Frédéric deploys from breakfast to dinner, sublime plates placed under the sign of gluttony, echoing his Norman origins…. This award therefore sounds unsurprisingly like a consecration for this prodigy who creates desserts that look like sculptures.