Have you ever eaten a croissant at Cedric Grolet? Well, it’s a unique culinary experience to try out urgently if you like French pastries. Just seeing this super-thin multi-layered puff pastry makes you want to bite into it at the sight of it. The same is true for all other pastries, and for good reason: Cedric Grolet was voted best pastry chef in the world !
He was Sous-chef at Le Meurice
When he arrived in Paris in 2006, Cédric Grolet joined the teams at Fauchon where he remained for five years. Quickly spotted by chefs Christophe Adam, Benoit Couvrand and Christophe Appert, he accompanies them to the four corners of the world to provide training for the staff of the new Fauchon boutiques. At the end of one year, he also gains access to the coveted Research and Development position. In 2011, Cédric Grolet joined Le Meurice as sous-chef and became pastry chef. After being elected in 2015, “Best Pastry Chef of the Year” by the magazine Le Chef, he received the Relais Desserts Award for the Best Pastry Chef the following year. Cédric Grolet also received the distinction of Best Pastry Chef at the Gastronomy and Wines Trophies ceremony in Lyon in 2016 and the Pastry Chef of the Year Award at the Omnivore festival.
Crowned best Pastry Chef
The following year, he was crowned best restaurant pastry chef in the world in New York. On March 20, 2018, the Pâtisserie du Meurice by Cédric Grolet boutique opens rue de Castiglione, next to the Meurice hotel, to sell its pastries to the public other than the restaurant’s customers. In 2019, Cédric Grolet opens his second shop, the bakery and pastry shop, Cédric Grolet Opéra, at 35 avenue de l’Opéra in Paris while continuing to work at Meurice. On opening day, hundreds of customers queue for several hours in front of the new point of sale.
35 avenue de l’opéra
75002 Paris
