Cédric Grolet
Cédric Grolet (born 28 August 1985, Firminy, France) is a French pastry chef. He is the executive pastry chef at Le Meurice in Paris. Grolet's pastries focus on fruits and the reinterpretation of traditional French desserts. He is known for creating desserts that have a likeness to the fruits from which they're made. In order to achieve this effect, Grolet molds a thin shell of white chocolate and airbrushes it to replicate the appearance and texture of fruits such as lemons, apples, and figs. Grolet is also the author of Fruits, a cookbook that explores his  fruit-based desserts. In March 2018 he opened his first pastry shop within Le Meurice in Paris. Background. At age 21, Cédric moved to Paris to work at Fauchon, a French gourmet food producer. In 2011, after working at Fauchon for six years and training under Christophe Adam, he joined the team at the luxury hotel Le Meurice. In 2013, he was named the executive pastry chef at Le Meurice. Bibliography. em 6 de outubro de 2020, lançou mais uma obra a qual chama-se OPERA PATISSERIE. https://www.amazon.com.br/Opera-Patisserie-Cedric-Grolet/dp/2379450463