Cédric Grolet, young French pastry prodigy
On Thursday 20 April 2017, we were delighted to welcome ChefCédric Groletand his assistants toLe Cordon Bleu Parisinstitute for apastry demonstration.Pastry chefatLe 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 ofpastry chefs.
Cédric Grolet, an audacious and talented 31 year old pastry chef, excels in the art of all thingssweet, notably with hisoriginal trompe l’œil creations,fruit sculptures(lemons, apples, peaches, grapefruits…) andRubik’s Cube, which are all representative of his work. Also not to be forgotten is Chef Grolet’ssignature pastry, La Noisette, which is showcased in a multitude of ways onhis 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’stea timeat Le Meurice is currently one of the most highly sought-after inParis. Chef Grolet travels around the globe toshare his passionfor pastry duringmaster classes. Cédric Groletpublished abook"Fruits" by Ducasse editions, which presents some of his recipes.
In the space of just a few years, during which he was presented with4 prestigious awards(Best Pastry Chef of the Year 2015 by his peers - Le Chef Magazine; the Relais Desserts Award for Best Pastry Chef 2016, theOmnivore 2017 Pastry Award; world best pastry chef by "Les Grandes Tables du Monde" and 2018best pastry chef by Gault&Millau), Cédric Grolet has made his mark with hisrefined and delicious seasonal creations. During hispastry demonstrationat Le Cordon Bleu Paris institute, Cédric Grolet made tworecipes, apple with dill, and strawberry/basil tart, much to the delight of our students incuisine andpastry.

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