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Four Seasons Hotel George V, Paris

  • 31, avenue George V, 75008 Paris, France

Maxime Frédéric

Executive Pastry Chef
"My childhood dream has come true. Back when I was a little boy, I already wanted to be in charge of creating sweets in a palace. I guess I must have read it somewhere!"


Four Seasons Tenure

  • Since 2016
  • First Four Seasons Assignment: Pastry Chef at L’Orangerie, Four Seasons Hotel George V, Paris

Employment History

  • Le Meurice Hôtel


  • Normandy, France


  • Certificate of Professional Aptitude (CAP) and Pastry Technician's Certificate (BTM pastry)

Language Spoken

  • French

Talent and poetry: two words that Maxime Frédéric has already combined at L'Orangerie since 2016. It is a challenge of precision and considerable rigour that the young chef decided to tackle in August 2017, becoming the Hotel’s Executive Pastry Chef at barely twenty-eight years old.

After succeeding with honours in his baking and pastry studies, Maxime Frédéric improved himself around talented pastry chefs such as Christopher Jeanne, his mentor Camille Lesecq or his friend Cédric Grolet, before being chosen in 2016 by David Bizet for the opening of L’Orangerie, the third gastronomic restaurant at Four Seasons Hotel George V, Paris.

"My childhood dream has come true. Back when I was a little boy, I already wanted to be 'In charge of creating sweets in a Palace.' I guess I must have read it somewhere!"

"I just want to take things slow and not to burn my wings. What’s most important to me is to make people happy by offering them a memorable experience. Now as Executive Pastry Chef, I have an opportunity to reach different audiences, from clients at Le Cinq, Le George or L’Orangerie, without, of course, forgetting afternoon tea nor the bakery lab."

Sincere and touching, the young chef has been passionate about pastry, painting and flowers from the youngest age. A source of inspiration in which he draws to imagine and create his delicate compositions, whose grace would almost make us forget the technical mastery required.

A good illustration is his first and unforgettable dessert, the meringue flower, a tribute to his grandmother Rose and the eponymous flowers he brought her at every visit, before she replanted them in her garden. Carried by these fond memories, he created this iconic dessert for the most flowery Palace. He assembled with precision and delicacy raspberries of Haute Loire, added an airy sorbet wrapped in a white cheese mousse, lightly topped with meringue petals. The light lactic acidity of the white cheese and its milky flavour offers a subtle balance between the raspberries and the licorice aromas of the anise shortbread. A signature dessert available throughout the seasons in a citrus version, in which grapefruit and lime meets a fresh herb sorbet.