Aux Merveilleux de Fred Divine cream and meringue tartlets

In the Parisian salons of the late 18th century, "merveilleuses" dressed like goddesses in Athenian robes and young "incroyables" seeking pleasure had a tingling rendezvous. Just as in those days, the Pâtisserie Aux Merveilleux de Fred today combines delicate meringue and lightly whipped cream to create a heavenly tête-à-tête, the "Merveilleux".

Their inventor, pâtissier Frédéric Vaucamps, began an apprenticeship as a pastry chef at the tender age of 14. In 1982, he opened his first traditional pâtisserie in Hazebrouck, France. Three years later, he reworked the recipe for the country's typical meringue and created his first "Merveilleux" from cream, meringue and chocolate chips.

They became a bestseller. But it was not until 15 years later that a branch called Aux Merveilleux de Fred followed in Lille. From here, Vaucamps continued to refine the recipe and developed varieties such as "L'Incroyable" with speculoos cream or "Le Magnifique" with nougat cream and caramelised hazelnuts.

With a total of six varieties in three sizes, as well as incredibly good brioches - called "cramiques" here - perfect croissants, milk rolls and meringues, it began its triumphal march. Branches followed in Knokke, Belgium, Paris, London, Brussels and even New York.

For a year now, Berlin has also had a pastry shop called Aux Merveilleux de Fred. It is located on Olivaer Platz in Charlottenburg. The trademark of every single branch is the "Merveilleux", which is prepared in front of the customers. You can watch the pastry chefs at work and work up an appetite from the street via a large window front. - Incroyably good!

Constanze Hallensleben

Founder Creme Guides