Cedric Grolet is the executive pastry chef at Le Meurice in Paris and is regarded today as the world’s best pastry chef. He is best known for making delicious desserts that emphasize a single ingredient, never mixing the tastes but maximizing a pure flavor instead.
Always passionate about fruits and desserts, he officially became a kitchen apprentice at the age of 13 in a restaurant owned by his grandparents. After graduation, he got a job at Fauchon in Paris, a famous patisserie company. A couple of years later, he became a sous chef at Le Meurice, and the rest is history.
Grolet is a professional who deeply enjoys what he does, and this makes his talent shine through each new recipe. It’s not easy to impress with a simple pastry, but his precision in the finishing touches and his creativity and potential have earned him high honors and attracted the attention of global culinary stars.
If you ever pass through Paris, treat yourself to one of Grolet’s famous trompe l’oeil lemons or apples or his Rubik’s cake, one geometrical dessert made of 27 individual pastries of different flavor and color, all presented as one eye-catching dessert.