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Cédric Grolet (born 28 August 1985, Firminy, France) is a French pastry chef. He is the executive pastry chef at Le Meurice in Paris.

Cédric Grolet
Born	(1985-08-28) 28 August 1985 (age 37) Firminy, France
Nationality	French
Known for	Pastry, dessert

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]

Background

At age 21, Cédric moved to Paris to work at Fauchon, a French gourmet food producer.[6] In 2011, after working at Fauchon for six years and training under Christophe Adam,[6] he joined the team at the luxury hotel Le Meurice.[7] In 2013, he was named the executive pastry chef at Le Meurice.[7]

Awards

• 2015, Best Pastry Chef of the Year, Le Chef Magazine[8]
• 2016, Relais Desserts Award for Best Pastry Chef[8]
• 2017, Omnivore Pastry Award[8]
• 2017, World Best Pastry Chef, "Les Grandes Tables du Monde"[8]
• 2018, Best Pastry Chef, Gault&Millau[8]
• 2018, Best Pastry Chef, The World's 50 Best Restaurants[9]

Bibliography

• Grolet, Cedric (2017). Fruits. LEC communication (A.Ducasse). ISBN 9782841239443.
• Grolet, Cedric (2020). Opera Patisserie. ISBN 978-2379450464.

References

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