Plein Coeur: La Patisserie, La Terre, Les Hommes
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Executive pastry chef at Plentitide, the Michelin 3-star restaurant at the hotel Cheval Blanc Paris, Maxime Frédéric takes a meticulous approach to pastry: every element is carefully considered, from the source of his ingredients to the artisans who cultivate them.
His desserts are not only technically refined but deeply rooted in a respect for nature and tradition, shaped by close relationships with farmers, millers, and beekeepers. Rather than focusing solely on complex techniques, Frédéric emphasizes the integrity of each component, ensuring that every creation reflects the best of its raw materials.
Plein Cœur explores this philosophy through ten core elements: eggs, milk, rhubarb, hazelnuts, flours, honey, orchard fruits, herbs, coffee, and chocolate. Each chapter is dedicated to one of these ingredients, showcasing nearly 60 recipes that highlight his refined yet natural approach.
Emphasizing purity of flavor and technical precision, the book is richly illustrated with behind-the-scenes photography. It serves as both a tribute to Frédéric’s team and producers and an invitation into his creative process.
Hardcover. Color photography throughout. In French.
