The sculptor of fruit
Cédric Grolet
Cédric Grolet turned the pastry chef into a global name: his trompe-l’œil fruit at Le Meurice, sculpted in chocolate and filled with cream and compote, made a palace counter into a pilgrimage.
- Currently
- Le Meurice, Paris
- City
- Paris
Born in 1985 in the Loire, Grolet trained at Fauchon under Christophe Adam and joined Le Meurice in 2011, taking over the pastry kitchen in 2013. His idea was simple and radical: a dessert that looks exactly like the fruit it is made of. A lemon whose zest is a chocolate shell and whose flesh is a lemon cream; a hazelnut that is a praline; an apple that opens on a compote. The fruit made him the most followed pastry chef on social media and the subject of books, and it made Le Meurice’s side counter on the rue de Castiglione a queue.
He opened La Pâtisserie du Meurice in 2018, the Opéra boutique with the croissants and the flower tarts in 2019, then houses in London at The Berkeley and in Singapore at COMO Orchard in 2023. His style has moved from the trompe-l’œil to the flowers, tarts arranged as petals, and to a lighter sugar; the fruit remains the signature.
Grolet is the reason a pastry chef can now fill a boutique on his name alone. The counters sell out daily, the pieces are limited per person, and the queue is part of the product.
The path
- 2011
Joins Le Meurice under the pastry chef of the time
- 2013
Takes over the pastry kitchen of Le Meurice
- 2018
La Pâtisserie du Meurice opens on the rue de Castiglione
- 2019
Cédric Grolet Opéra with the croissants and flower tarts
- 2023
Boutiques at The Berkeley London and COMO Orchard Singapore
Signature desserts
