Introducing The World’s Best Pastry Chef, Maxime Frédéric.

From a childhood spent baking on his grandparents’ dairy farm in Normandy to the glittering kitchens of Paris’ most prestigious Palace hotels, Frédéric has never stopped chasing perfection, one sugared rose, one mille-feuille layer at a time. At Cheval Blanc Paris, where he leads the pastry programme across four restaurants, his creations are not just desserts - they’re memories, emotions and storytelling on a plate. Frédéric is obsessed with the classics, but not in the way you’d expect. He deconstructs and rebuilds iconic French pâtisserie, stripping each recipe back to its most essential, most exquisite form. His now-legendary mille-feuille, three years in the making, is a masterclass in precision and restraint: no gimmicks, just pastry, cream and pure indulgence. Whether it’s a croissant from his beloved local bakery Pleincœur, or a cacao flower at Plénitude, his work elevates both the everyday and the exceptional. What sets Frédéric apart isn’t just technique, it’s heart. Every dish carries a piece of his past, from rice puddings made with fresh milk on the farm to chocolate petals shaped in memory of his grandmother, Rosa. With unwavering dedication to craft, origin and joy, Maxime Frédéric continues to redefine what it means to be a pastry chef in the modern age. This year, he was named The World's Best Pastry Chef 2025, sponsored by Sosa at The World's 50 Best Restaurants. And this, is just the beginning. Read more: https://bit.ly/W50BR25BestPastryChef #Worlds50Best #50BestRestaurants @sosaingredients @maxime.frederic @chevalblancparis @ilyafoodstories