Cédric Grolet’s creations are finally available in a store!
Apart from having been named World’s Best Restaurant Pastry Chef by Les Grandes Tables du Monde in 2017, Cedric Grolet is also an Instagram star, famous for his trompe-l’oeil sculpted fruits and Rubic’s cube cakes. Brand new Le Meurice’s Pastry Boutique by Cédric Grolet offers a journey to the unique world of the innovative chef, who pairs visual beauty with technical prowess to present a selection of unique desserts.
Filled with subtle flavors, this new space will offer exclusive access to Cédric Grolet’s creations, finally available in a store. Since simple pleasures are often the best, batches of fresh-baked madeleines, chewy cookies, and brioche dough Bundt cakes will also be available to take home. These delights will be offered in limited editions, and the store will close every day after the last happy customer snags the final dessert.
For this project, Le Meurice and Cédric Grolet worked with the French architects’ collective Ciguë, together designing a brand-new concept to breathe new life into French pastry. They worked together for several weeks at Le Meurice’s pastry laboratory in order to capture the chef’s spirit. The materials they chose – enameled lava, waxed brass, Hainaut Blue Stone, and blown glass bells – bring an ultra-modern touch to the space.
Cédric joined Le Meurice as a sous-chef in 2011, before rapidly rising to the position of Pastry Chef. After being named Best Pastry Chef of the Year by Le Chef magazine in 2015, he received the 2016 Relais Desserts Excellence Award for Best Pastry Chef the following year. Cédric was also named Best Pastry Chef at the Trophées de la Gastronomie et des Vins ceremony in Lyon in 2016.
On 17 October 2017, he won the title of World’s Best Restaurant Pastry Chef from the prestigious association Les Grandes Tables du Monde. On 6 November 2017, he was named 2018’s Best Pastry Chef by the Gault & Millau guide.
Le Meurice’s Pastry Boutique by Cédric Grolet, 6 Rue de Castiglione 75001, Paris is open Tuesday to Sunday starting at noon.
Photo credits: Pierre Monetta
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