Maxime Frédéric is one of those names that, in the hushed world of haute patisserie, are passed on like precious secrets. Far from clichés and the spotlight, this exceptional chef has carved out his own path, a road paved with sweetness, local flavors, and passion. His success is no accident, but the result of a philosophy of life that transcends his sweet creations. This is the story of a man who has made his Norman roots an ingredient in his success, transforming simplicity into rare elegance. His journey, from the family farm to the palaces of Paris, is an ode to authenticity and a job well done, and has won him many awards.
The sweetness of a Norman childhood
It is impossible to understand Maxime Frédéric‘s pastry-making without knowing his heritage. Born in June 1989 in Normandy, he grew up near Granville (Manche) in close contact with nature, fields, and working the land. His grandparents were dairy farmers, and it was on their farm that he learned the basics of what would become his art. The flavors of fresh milk, creamy butter, and farm-fresh eggs imbued his childhood palate and shaped his vision of gourmet cuisine. He has always had a taste for authenticity, a preference for raw, unprocessed products. This connection to the land and to seasonality is a common thread that runs through all of his creations, from the simplest to the most sophisticated. His pastries tell the story of his childhood memories, of shared snacks and his grandmother’s cakes. It is a story that speaks to the heart before it speaks to the taste buds.
The elegance of the gesture, the precision of the artisan
The Easter mill © Cheval Blanc Paris
After obtaining two vocational diplomas in baking and pastry making and a professional baccalaureate, the call of the capital became irresistible. He was 20 years old. It was in the kitchens of the greatest Parisian palaces that his talent blossomed. He began as a commis chef at the Hôtel Le Meurice, working in the Viennoiserie department. He stayed there for six years, becoming the sous-chef to Cédric Grolet. He became pastry chef at the George V in 2016, where he learned rigor and precision, launching his first success and tribute to his grandmother, the fleur de vacherin, made with citrus or raspberry and topped with 50 meringue petals. There, he refined his technique, immersed himself in excellence, and explored new textures and flavors. But despite this journey into the world of luxury, he never lost sight of his goal: to remain true to himself and his values.
Fleur de vacherin © George V
His arrival at Cheval Blanc Paris, owned by the LVMH group, as Pastry Chef marked a turning point. Working alongside Chef Arnaud Donckele, the three-Michelin-starred chef of Plénitude, at the same Parisian establishment, he found an echo of his own philosophy. Together, they created a pastry offering that is sincere, indulgent, and always connected to the terroir. Pastries that are not made to impress, but to bring happiness. Since 2023, he has also been working for Louis Vuitton cafés. This fall, he launched his Afternoon Tea offering at the Café Louis Vuitton in Paris (1st arrondissement). On a presentation tree, entremets chocolat, entremets noisette, entremets Vanille and even charlotte aux fruits de saison are complemented by the entremets Pétula, the entremets Fleur and the Tiramisu Montenapoleone.
© Louis Vuitton
A vision that defies convention, a multi-award-winning pastry virtuoso
What sets Maxime Frédéric apart from his peers is his way of eschewing artifice to focus on the essentials: taste and emotion. His elegant and refined creations always reveal the truth of the product. Rather than masking the ingredients, he strives to enhance them by working directly with trusted producers. His brioches are made with milk from his own farm, and his chocolates with carefully selected beans. His pastries have meaning: they respect the land, value expertise, and celebrate the people who feed us. He shared this vision in his first book, PleinCœur, which goes beyond a simple collection of recipes to tell a human and agricultural adventure.
Maxime Frédéric embodies the subtle balance between tradition and innovation. Rooted in French pastry heritage, he boldly revisits the classics without ever betraying their spirit. For him, tradition is not a straitjacket but a springboard. Thus, his Paris-Brest and Tarte Tatin retain their soul while bearing his contemporary signature.
PleinCoeur, first book of Maxime Frédéric © Editions de La Martinière
Innovation goes beyond the search for flavors. He plays with textures, dares to make unexpected combinations, and challenges visual codes to offer a complete sensory experience. His desserts surprise as much by their taste as by their presentation, leaving a lasting impression on the taste buds.
Beyond technique, he conveys a true philosophy. For him, a dessert is not just a treat but a moment suspended in time, capable of transforming the ordinary into the extraordinary. Each creation tells a story, evokes a memory, and arouses an emotion. In this way, he goes beyond the role of technician to become a true storyteller, giving pastry a deeply human and universal dimension.
In June 2025, La Liste awarded him the title of World’s Most Creative Pastry Chef, praising his “insatiable creativity and ability to constantly push the technical and artistic boundaries of his creations.” A few months later, the World’s 50 Best Restaurants named him Best Pastry Chef in the World 2025. This was yet another accolade for the man who had already been named Pastry Chef of the Year by the Gault&Millau guide in 2022.
From pastry to lifestyle
The pistachio and raspberry Charlotte pastry and lemon tart © Maxime Frédéric
In November 2024, Maxime Frédéric took a new step forward by fulfilling his wife’s dream: opening his own pastry shop. Named PleinCœur, in the Batignolles district of Paris (17th arrondissement), this first establishment is a place that embodies his philosophy and his vision of the profession, which is hybrid. The shop is at once a pastry shop, a bakery, a chocolate shop, and a place to live where you feel at home. The place reflects his personality: warm, authentic, with a wall decorated with his family’s old copper molds. The pastries, displayed under glass domes like jewels, invite you to discover them.
With PleinCœur, Maxime Frédéric doesn’t just sell cakes: he offers an experience, a moment of simple and sincere happiness. By transforming his art into a true lifestyle, he invites us to savor every moment and reconnect with what is essential. Combining the high standards of luxury hotels with the generosity of local produce, he has created a signature style that goes beyond pastry making to become a true philosophy.
© Nicolas Ceroni
It is this same philosophy that he strives to share through his masterclasses and collaborations with young talents. His teaching goes far beyond recipes: it conveys a vision, a way of conceiving pastry as an art of connection and transmission. This is an essential dimension in the French arts and crafts, ensuring the continuity of expertise while nurturing its evolution.
For the festive season, the pastry chef has just unveiled the Festive Gourmet collection for Louis Vuitton. It consists of a hazelnut Yule log enhanced with citrus notes and three chocolate-sculpted Christmas trees that reinterpret festive pleasures through layers of chai caramel, praline, and maple. Vivienne Ski, the House’s iconic mascot, completes this selection in white and dark chocolate with a praline center.
Maxime Frédéric represents a generation of pastry chefs who have turned their passion into a way of life. Far from the clichés of traditional craftsmanship, he embodies a confident modernity that combines technical excellence, boundless creativity, and an awareness of his era. In a constantly changing world, he proves that certain values—high standards, passion, and respect for the product—remain timeless and continue to make a difference.
Where to taste Maxime Frédéric’s pastries:
The Parisian hotel Cheval Blanc, where Maxime Frédéric works as pastry chef, 8 quai du Louvre 75001 Paris
His own patisserie, PleinCoeur, 64 rue des Batignolles, 75017 Paris
The Parisian café LV Dream, 2 bis rue du Pont Neuf, 75001 Paris
Festive Gourmet Collection © Louis Vuitton
Read also > France crowned World Bakery Champion
Featured picture: © Maxime Frédéric
Dining and Cooking