A native of Normandy, where his dairy farming family and Grandmother's love of baking sparked an early flame, it was under the tutelage of Cédric Grolet and time at George V that Maxime Frédéric rapidly ascended the ranks, his toque now taking the lead at Michelin 3* Plenitude, Louis Vuitton Cafe at LV Dream and all baking at Cheval Blanc plus Pleincoeur bakery out in the 17th.
Recently named San Pellegrino's 2025 "World's Best Pastry Chef," his decision to open Pleincoeur with his wife a year prior debuting Frédéric's considerable skills to an entirely new audience, it is inside warm environs that guests will find Tarts, Entremets and Viennoiserie as affordable as €2.
Importing several Ingredients including Milk and Eggs from Normandy, the Coffee Bolivian single-origin, those attune to sourcing can expect no expenses spared from Cakes to Loaves, though those in the know will immediately gravitate to Pleincoeur's Kouign Amann that somehow maintains its brisk caramelization despite abundant Apples within.
Part of Batignolles, far from the white tablecloths of Paris's top tables, additional Pastries eaten at an outside table should include Maxime's laminated Feuilette filled with Riz au Lait, layered Pain Suisse and Sugar Tart that eats like a cloud of Brioche intensely perfumed with Vanilla. read more