Cédric Grolet
French pastry chef (born 1985)
From Wikipedia, the free encyclopedia
Cédric Grolet (born 28 August 1985, Firminy, France) is a French pastry chef. He is the executive pastry chef at Le Meurice, in Paris, part of the Dorchester Collection.
Cédric Grolet | |
|---|---|
![](#/media/File:Cédric_Grolet_-_cropped_from_"Meir_danon_cedric_grolet".jpg) | |
| Born | 28 August 1985 |
| Known for | Pastry, dessert |
| Website | https://cedric-grolet.com |
Grolet's pastries focus on fruits and the reinterpretation of traditional French desserts.[1] He is known for creating desserts that have a likeness to the fruits from which they're made.[2] In order to achieve this effect, Grolet molds a thin shell of white chocolate and airbrushes it to replicate the appearance and texture of fruits such as lemons, apples, and figs.[2] Grolet is also the author of Fruits, a cookbook that explores his fruit-based desserts.[3]
In March 2018, he opened his first pastry shop within Le Meurice in Paris.[4][5] Grolet opened a second shop in Paris, Cedric Grolet Opéra,[6] a third shop in London, Cedric Grolet at the Berkeley,[7] (2022) and a fourth shop in Singapore (2023).[8][9] In 2022, Cédric appeared on PastryClass [10] with his first-ever online class. [11]
Background
At age 21, Cédric moved to Paris to work at Fauchon, a French gourmet food producer.[12] In 2011, after working at Fauchon for six years and training under Christophe Adam,[12] he joined the team at the luxury hotel Le Meurice.[13] In 2013, he was named the executive pastry chef at Le Meurice.[13]
Awards
- 2015, Best Pastry Chef of the Year, Le Chef Magazine[14]
- 2016, Relais Desserts Award for Best Pastry Chef[14]
- 2017, Omnivore Pastry Award[14]
- 2017, World Best Pastry Chef, "Les Grandes Tables du Monde"[14]
- 2018, Best Pastry Chef, Gault&Millau[14]
- 2018, Best Pastry Chef, The World's 50 Best Restaurants[15]
Bibliography
- Grolet, Cedric (2017). Fruits. LEC communication (A.Ducasse). ISBN 9782841239443.
- Grolet, Cedric (2020). Opera Patisserie. Ducasse Édition. ISBN 978-2379450464.