An ode to the senses

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.

The cream of inspiration

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.

From the earth to the hands

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.

Un artisan du goût

Du petit-déjeuner au dîner, Maxime Frédéric crée de nouvelles sensations parisiennes Au Tout-Paris, brasserie contemporaine, il revisite les classiques, comme le Paris-Brest, le millefeuille ou le baba au rhum. À Langosteria, il sublime la Torta di Rosa, le tiramisu ou le nougat glacé. À Plénitude, c’est la sauce qui prime dans les plats et les desserts. À Hakuba, le riz blanc, le riz noir et les mochis allient savoir-faire français et tradition nippone. Au petit-déjeuner, crêpes, riz au lait ou gaufres aux saveurs d’éternité sont réenchantés. Dans tous les cas, Maxime Frédéric écoute, observe, partage. Main dans la main avec le chef Arnaud Donckele. Raconter une histoire. Ensemble.

Glimpses of Paris

@ChevalBlancParis