Paris

Maxime Frédéric, Pastry chef at Cheval Blanc Paris, together with his team, crafts and perfects the delights of bakery and pastry, reaching their most refined expression across the Maison's four restaurants.

Hailing from Normandy, like Arnaud Donckele, he holds a deep passion for dairy culture. His signature: an expert mastery of raw ingredients, with wheat and flour taking centre stage. And a virtuosity that transforms pastry and bakery into genuine emotional experiences, no matter the time or ritual of the day.

Hailing from Normandy, like Arnaud Donckele, he holds a deep passion for dairy culture. His signature: an expert mastery of raw ingredients, with wheat and flour taking centre stage. And a virtuosity that transforms pastry and bakery into genuine emotional experiences, no matter the time or ritual of the day.

Hailing from Normandy, like Arnaud Donckele, he holds a deep passion for dairy culture. His signature: an expert mastery of raw ingredients, with wheat and flour taking centre stage. And a virtuosity that transforms pastry and bakery into genuine emotional experiences, no matter the time or ritual of the day.

Hailing from Normandy, like Arnaud Donckele, he holds a deep passion for dairy culture. His signature: an expert mastery of raw ingredients, with wheat and flour taking centre stage. And a virtuosity that transforms pastry and bakery into genuine emotional experiences, no matter the time or ritual of the day.

His heritage is far more than sentimental: since his studies as a boulanger-pâtissier and throughout his journey, this legacy has continuously fueled his inspiration. He places his faith above all in seasonal produce, cultivated with ethics and sincerity. Like those from small-scale producers with whom he fosters genuine, heartfelt relationships — both personal and on a human scale.

His heritage is far more than sentimental: since his studies as a boulanger-pâtissier and throughout his journey, this legacy has continuously fueled his inspiration. He places his faith above all in seasonal produce, cultivated with ethics and sincerity. Like those from small-scale producers with whom he fosters genuine, heartfelt relationships — both personal and on a human scale.

His heritage is far more than sentimental: since his studies as a boulanger-pâtissier and throughout his journey, this legacy has continuously fueled his inspiration. He places his faith above all in seasonal produce, cultivated with ethics and sincerity. Like those from small-scale producers with whom he fosters genuine, heartfelt relationships — both personal and on a human scale.

His heritage is far more than sentimental: since his studies as a boulanger-pâtissier and throughout his journey, this legacy has continuously fueled his inspiration. He places his faith above all in seasonal produce, cultivated with ethics and sincerity. Like those from small-scale producers with whom he fosters genuine, heartfelt relationships — both personal and on a human scale.

From breakfast to dinner, Maxime Frédéric creates new Parisian sensations.

At Le Tout-Paris, the contemporary brasserie, he reinvents classics such as Paris-Brest, millefeuille, and rum baba. At Langosteria, he elevates the Torta di Rosa, tiramisu, and frozen nougat. At Plénitude, sauces take centre stage in both savoury and sweet creations. At Hakuba, white rice, black rice, and mochis blend French savoir-faire with Japanese tradition.

For breakfast, crêpes, rice pudding, and waffles infused with timeless flavours are reimagined. In every case, Pastry Chef Maxime Frédéric listens, observes, and shares—hand in hand with Chef Arnaud Donckele.

Telling a story. Together.

From breakfast to dinner, Maxime Frédéric creates new Parisian sensations.

At Le Tout-Paris, the contemporary brasserie, he reinvents classics such as Paris-Brest, millefeuille, and rum baba. At Langosteria, he elevates the Torta di Rosa, tiramisu, and frozen nougat. At Plénitude, sauces take centre stage in both savoury and sweet creations. At Hakuba, white rice, black rice, and mochis blend French savoir-faire with Japanese tradition.

For breakfast, crêpes, rice pudding, and waffles infused with timeless flavours are reimagined. In every case, Pastry Chef Maxime Frédéric listens, observes, and shares—hand in hand with Chef Arnaud Donckele.

Telling a story. Together.

From breakfast to dinner, Maxime Frédéric creates new Parisian sensations.

At Le Tout-Paris, the contemporary brasserie, he reinvents classics such as Paris-Brest, millefeuille, and rum baba. At Langosteria, he elevates the Torta di Rosa, tiramisu, and frozen nougat. At Plénitude, sauces take centre stage in both savoury and sweet creations. At Hakuba, white rice, black rice, and mochis blend French savoir-faire with Japanese tradition.

For breakfast, crêpes, rice pudding, and waffles infused with timeless flavours are reimagined. In every case, Pastry Chef Maxime Frédéric listens, observes, and shares—hand in hand with Chef Arnaud Donckele.

Telling a story. Together.

From breakfast to dinner, Maxime Frédéric creates new Parisian sensations.

At Le Tout-Paris, the contemporary brasserie, he reinvents classics such as Paris-Brest, millefeuille, and rum baba. At Langosteria, he elevates the Torta di Rosa, tiramisu, and frozen nougat. At Plénitude, sauces take centre stage in both savoury and sweet creations. At Hakuba, white rice, black rice, and mochis blend French savoir-faire with Japanese tradition.

For breakfast, crêpes, rice pudding, and waffles infused with timeless flavours are reimagined. In every case, Pastry Chef Maxime Frédéric listens, observes, and shares—hand in hand with Chef Arnaud Donckele.

Telling a story. Together.