Pleincœur, Maxime Frédéric's Paris bakery, patisserie and chocolate shop, opens its doors

There's no need to introduce Maxime Frédéric, the multi-award-winning pastry chef who's already delighting us at Cheval Blanc Paris and Café LV Dream. Do you dream of enjoying his pastries, viennoiseries and chocolates in a more accessible way? Then you're in for a treat, as the chef and his team open a new patisserie this Saturday, November 23, 2024.

Maxime Frédéric launches a project that has been close to his heart for over a year: Pleincœur. Nestled at 64 rue des Batignolles, on the corner of Place du Dr Félix Lobligeois, in the heart of the 17th arrondissement. The appointment is set for theend of November to discover this gourmet adventure, which promises to be as convivial and authentic as the chef himself.

Pastry chef Maxime Frédéric is known for his meticulous, poetic approach to patisserie. This November 23, he unveils his new project, Pleincœur, a place dedicated to contemporary patisserie where tradition meets innovation, right in the heart of Paris. In an intimate space, he invites you to discover his vision of the sweet, between delicate textures and bold flavors. The chef's talent lies in the way he sublimates simple things to make them exceptional.

Working alongside renowned chefs, he has developed a technical mastery and artistic flair that shine through in every one of his creations. This path has led him to reflect on the very essence of pastry-making, a reflection that culminates today in the opening of Pleincœur, his very first independent address.

Behind Pleincœur, there's a real family story, as Maxime Frédéric confides on his Instagram account. Working with those he calls his "heart family", the real thing and his friends, he imagined this space as a place for sharing, where pastry becomes an everyday pleasure. From crisp morning pastries to comforting afternoon snacks, from chocolate creations to refined desserts, Pleincœur aims to accompany all our gourmet moments of the day.

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The project also reflects his deep attachment to local craftsmanship and producers. "His patisserie isn't there to show off, it's designed to make people happy," says Michelin-starred chef Arnaud Donckele, a loyal friend and long-time collaborator. Each dessert carries with it a part of the chef's childhood memories, worked on with the help of his team to turn them into vibrantly emotional creations.

Among the creations on offer are seasonal fruit tarts, crisp, golden viennoiseries and an original version of the Tarte Tatin. The patisserie will offer a range of sourdough breads and homemade chocolates, enough to satisfy all palates, from classic fans to connoisseurs.

Beyond the products themselves, Pleincœur is a tribute to the artisans and producers who accompany Maxime Frédéric in this adventure. Each ingredient is carefully chosen, sourced from short circuits, respecting seasonality and the environment. This project, both local and responsible, demonstrates the chef's constant concern to preserve the quality of his art while promoting the skills of the men and women around him. These include Casey and Jacques, who grow the coffee and pick the wild cacao, voted one of the world's best cacao beans in 2019.

This attachment to the land and to people comes from his childhood on the farm. A family farm where today the hazelnuts and eggs that delight her pastries are produced.

In short, here's a new address not to be missed in Batignolles, a district in full effervescence, where Maxime Frédéric intends to set up a meeting place for all gourmets in search of exceptional sweets.