On Thursday 20 April 2017, we were delighted to welcome Chef Cédric Grolet and his assistants to Le Cordon Bleu Paris institute for a pastry demonstration. Pastry chef at Le Meurice hotel since 2012, Cédric Grolet has, in just a few years, become a key figure on the French pastry scene, the symbol of a new generation of pastry chefs.
Cédric Grolet, an audacious and talented 31 year old pastry chef, excels in the art of all things sweet, notably with his original trompe l’œil creations, fruit sculptures (lemons, apples, peaches, grapefruits…) and Rubik’s Cube, which are all representative of his work. Also not to be forgotten is Chef Grolet’s signature pastry, La Noisette, which is showcased in a multitude of ways on his Instagram account. Chef Grolet uses Instagram as a tool, enabling us to take a glimpse inside his world, at his creations and his daily life. He constantly updates his account and encourages fans to post using the hashtag #cedricgrolet. Feast your eyes on it!
Cédric Grolet’s tea time at Le Meurice is currently one of the most highly sought-after in Paris. Chef Grolet travels around the globe to share his passion for pastry during master classes. Cédric Grolet published a book "Fruits" by Ducasse editions, which presents some of his recipes.
In the space of just a few years, during which he was presented with 4 prestigious awards (Best Pastry Chef of the Year 2015 by his peers - Le Chef Magazine; the Relais Desserts Award for Best Pastry Chef 2016, the Omnivore 2017 Pastry Award; world best pastry chef by "Les Grandes Tables du Monde" and 2018 best pastry chef by Gault&Millau), Cédric Grolet has made his mark with his refined and delicious seasonal creations. During his pastry demonstration at Le Cordon Bleu Paris institute, Cédric Grolet made two recipes, apple with dill, and strawberry/basil tart, much to the delight of our students in cuisine and pastry.