Grandson of a dairy farmer, Maxime Frédéric deploys indulgent creations from breakfast to dinner, always in the spirit of his Norman heritage, at Cheval Blanc Paris. One of the keys to making his dishes exude sensitivity and poetry is his good rapport with chef Arnaud Donckele.
His work has achieved recognition in the French capital, as reflected in titles such as Pastry Chef 2019 (Le Chef) and 2021 (Galut & Millau).
“Our day to day is to create surprise. Our common thread, to create wonders”
Featured in so good #28