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.
"Because we love moments of shared joy, because we love to be touched by a dessert, a creation, because we love the smiles on our faces, because we love to remember the tastes of childhood, because we love the little daily touches, because we love the big occasions to marvel, because we love beautiful products made with ingredients we respect, because we live for the pursuit of emotion, because we like to be present every day, at every moment, and because we put love into everything we create, we imagined Pleincœur."
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.
This bakery, patisserie and chocolate shop is the fruit of a long journey nourished by inspirations drawn from Normandy, where the artisan grew up, and a passion for natural products and authentic know-how. This establishment is not just a bakery, but a real place to live, where every customer is welcomed with the warmth of a family member.
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.
The Pleincœur team is made up of enthusiasts who, under the leadership of Maxime Frédéric, are committed to using seasonal produce and raw materials from local producers. They include Gaëtan Lucas and Antonin Racinet, pastry chef and bakery chef respectively, who have accompanied Frédéric on this adventure from the outset. Together, they have developed revisited recipes, inspired by their grandmothers' memories and respect for tradition, where each ingredient tells a story. For example, milk from Corinne and Christophe's Normandy cows becomes yoghurt, while hazelnuts grown in the Lot-et-Garonne region by close friends are transformed into chocolate delights.
This particular attention to raw materials is reflected in the entire range of products on offer at Pleincœur. At any time of day, you'll be able to enjoy crusty breads, sweet brioches, or a melting croissant for breakfast, with coffee from Bolivia, selected with the same rigor as the rest of the ingredients. For lunch, a range of savoury creations allows you to enjoy recipes that are both inventive and authentic. Mid-afternoon snacks become a comforting reminder of childhood, with pastries drawn from family recipe books.
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. Pleincœur aspires to become a landmark in the life of this Parisian neighborhood, connecting with the local community while celebrating French terroirs. Every day, the creations of Maxime Frédéric and his team invite us to discover the fruits of their labor, from Normandy to Latin America, via the Lot-et-Garonne region.
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.
Dates and Opening Time
Starts November 23, 2024
Location
Pleincoeur Patisserie
64 Rue des Batignolles
75017 Paris 17
Recommended age
For all
Official website
pleincoeur.com
