Cédric Grolet, Chef Pâtissier, born in 1985 in Firminy, pastry chef since the age of thirteen, arrived in Paris
in 2006 to work firstly in Fauchon and then, in 2011, in the luxury hotel Le Meurice, under Alain Ducasse.
He immediately began to amaze everyone with his ideas and original touch, his devotion to perfection and
almost obsessive attention to detail, passing in a short time from Sous Chef to Executive Chef Pâtissier.
His rapid ascent in the world of pastry-making is the result of his extraordinary technical ability combined
with an incredible sense of aesthetics. Chef Grolet very quickly achieved goals and success that established him as a young star worldwide and a key figure for modern pastry-making.
In 2017 he published his first book by Alain Ducasse Edition “FRUITS”, a title that represents him well: fruit is the trademark of his haute couture patisserie, its consistency, tastes and colours are always respected, and which is well researched and studied to create products that touch on hyperrealism.
In March 2018, he opened the first patisserie in his name, just a stone’s throw from Le Meurice, an ambitious goal and only the beginning of a project that will involve many more openings in Europe and throughout the world.