Le Café Louis Vuitton debuts Maxime Frédéric Chocolate Egg Bag March 13

Louis Vuitton’s Le Café, at the brand’s 57th Street flagship in New York City, will launch an updated sweets collection by pastry chef Maxime Frédéric beginning March 13, 2026, Luxury Daily’s Zach James reported. The seasonal centerpiece is billed as the “Chocolate Egg Bag,” described as a playful, highly branded confection available exclusively alongside the Le Chocolat Maxime Frédéric at Louis Vuitton selection in New York.

Luxury Daily’s coverage notes the collaboration as part of a larger confectionary translation for the house, writing that “The brand is translating its signatures into a variety of sweet treats.” The story identifies Le Café Louis Vuitton on 57th Street as the sole New York venue named for the rollout and credits the brand for the provided images.

Frédéric is best known as pastry chef at Cheval Blanc Paris and for Easter creations that marry technical engineering with regional inspiration. Gen de Art recounts his upbringing near Villedieu-les-Poêles and Trouville-sur-Sienne, a Norman area “known for centuries for its bell foundry tradition,” and records Frédéric saying, “Whenever a bell was cast, the whole village celebrated. That joy and magic stayed with me.” Gen de Art further quotes him: “I don’t follow trends. I want to create something timeless—something that feels like it’s always existed, yet unforgettable when you experience it.”

Those Paris credentials are concrete. Frédéric’s Cloche de Pâques, created for Cheval Blanc Paris in 2025, weighs 1.5 kg of chocolate and was sold as a limited edition priced at €135, Gen de Art and Sortiraparis reported. Magazin Luxus-plus detailed the composition: a dark chocolate base containing a bar filled with Tahitian vanilla caramel, hazelnut praline, and hazelnut pieces from the Lot region, while the bell itself is dark chocolate decorated with arabesques and transformed into a mendiant topped with dried and candied fruits including orange, hazelnuts, almonds, and pistachios. Sortiraparis adds that “All the elements are made separately, and come together to form a cloche that actually works when the wheel is turned,” and noted pickup logistics in Paris at Cheval Blanc, 8 Quai du Louvre, with metro access M°1 - Louvre-Rivoli.

Dates for the Cheval Blanc pickup window differ slightly by outlet: Sortiraparis lists a broader seasonal range from March 24 to April 20, 2025, with pick-ups from Thursday April 17 to Sunday April 20, 2025, while Gen de Art gives availability from April 18 to 20, 2025. Sortiraparis also states, “This limited edition Easter egg is priced at 135€, and can only be pre-ordered on the Cheval Blanc website.”

Magazin Luxus-plus positioned Frédéric’s bell within a wider Parisian wave of luxury Easter objects, naming other hotel pieces such as L’Éclat at Prince de Galles Paris, the Easter Religieuse at La Réserve Paris by Jordan Talbot, the Millefeuille Egg by Burgundy Paris’s Léandre Vivier, and the Egg Toqué at the Ritz by François Perret, each with distinct ingredient and technique notes.

For gift buyers in New York, the Chocolate Egg Bag arriving March 13 is clearly aimed at collectors of brand-driven treats and Vuitton clients who prize exclusivity. Practical purchase details remain unreported: Luxury Daily did not provide a price, weight, limit per customer, or an end date for the New York offering. By contrast, Cheval Blanc’s Cloche required pre-order and set pick-up windows in Paris. Images in Luxury Daily are credited as images courtesy of Louis Vuitton, and the article page includes the prompts “Connect on Twitter”, “Connect on LinkedIn”, and “Connect on Instagram.” The March 13 debut at Le Café Louis Vuitton will reveal whether Frédéric brings the mechanical architecture and regional ingredients of La Cloche de Pâques to a Vuitton-branded confection in New York.