This holiday season, Cheval Blanc Paris is adding a little extra sparkle to the City of Light. The hotel’s pastry chef Maxime Frédéric has dreamed up two exquisite creations that embody the warmth and wonder of the holidays, weaving together his imagination, craftsmanship, and a touch of holiday magic. For Frédéric, there’s no place quite like Paris during the holidays and no better setting than Cheval Blanc Paris. The Art Deco urban maison comes alive with sparkling décor, while its restaurants unveil festive menus that unite cherished traditions with creative flair.
At Cheval Blanc Paris, pastries are elevated to works of art, handcrafted in small batches and assembled with care and precision. This December, Frédéric is transforming the classic Yule log into something spectacular. His Bûche de Noël or “King of the Forest” takes the shape of a Christmas tree and draws inspiration from the beloved French Saint-Honoré. Inside the 75 percent dark chocolate shell, tiers spiral around praline hearts, speculoos, and golden mendiants dressed in pistachios, hazelnuts, and candied orange. At the base lies a delicate pairing of pear and vanilla, infused with fir liqueur and honey collected from Cheval Blanc’s own rooftop hives. Frédéric explains, “With The King of the Forest, I wanted to celebrate the Christmas tree because it’s a central figure in our homes, around which we exchange gifts and create memories.”
The celebration continues in January with a new take on the classic Galette des Rois, the pastry traditionally shared for the Feast of the Epiphany. “For the Galette des Rois, I returned to one of my first loves: flowers. They’ve always been part of my universe, both for their beauty and the emotion they convey,” he says. Frédéric’s version transforms the galette into a golden daisy with delicate, hand-carved petals made with puff pastry and rich Normandy butter. The center bursts with a silky almond frangipane, perfumed with bitter almond that melts in your mouth.
Frédéric traces his path as a pastry chef to growing up on a farm in Normandy, where he made yogurt cakes and apple tarts every weekend with his grandmother, Bernadette. He also found inspiration from the iconic French culinary television show Bon Appétit Bien Sûr, hosted by Chef Joël Robuchon, and credits his two-year apprenticeship in pastry-making with Christopher Jeanne with shaping the pastry chef he has become. Now, at just 36, Frédéric has already earned a place among the world’s most renowned pastry chefs. He was named “World’s Best Pastry Chef 2025” by The World’s 50 Best Restaurants and recognized as “World’s Most Creative Pastry Chef” by La Liste. Despite his awards and acclaim, he remains grounded in his belief that great pastry is about emotion rather than extravagance. “For me, a dessert should make people feel something,” he shares. “It can be a memory, a scent, a moment of joy. It’s the highlight of a meal that brings people together.”
Available in limited quantities through L’Atelier des Créations, these two desserts reflect Cheval Blanc Paris’ commitment to artistry, quality, and the French Art de Vivre. For those who won’t be spending the holidays in Paris, Frédéric’s story and his desserts still offer inspiration. His philosophy is that pastry is about connection as much as it is about flavor or presentation.
Though his limited-edition desserts are exclusive to Cheval Blanc Paris, Frédéric hopes the spirit behind them will inspire home bakers everywhere. His advice is simple: choose honest ingredients and give attention to every detail. “You don’t need complex techniques to make something memorable,” he says. “What matters most is the care you put into it. Even the simplest cake becomes extraordinary when it’s made with love.”
This article first appeared on Forbes.com.
