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BIOGRAPHY
Cédric Grolet, who has been pastry chef at Le Meurice since 2012,
took his first steps in pastry making at the age of thirteen with his
grandfather, a chef in a big hotel. Already mesmerized by the world
of desserts, he started his two-year professional confectionery
course, then completed a further two years of study at a technical
school in Yssingeaux.
Armed with his diplomas, he moved to Paris in 2006 and began to
develop his ranges in an emblematic establishment, Fauchon. This
crucial and extremely enriching step allowed him to improve his
techniques and gain know-how, but, most important, to work with
Christophe Adam, Benoît Couvrand, and Christophe Appert, three
chefs who would influence, each in their own way, his identity as a
pastry chef. After five years, he moved on to new horizons. He was
welcomed at Le Meurice by Yannick Alléno and Camille Lesecq, who
taught him the importance of being demanding and of understanding
taste. The year 2012, marked by the arrival of Alain Ducasse at Le
Meurice, also represented a major turning point in his career. At the
age of twenty-six, he became the pastry chef of this world-renowned
Parisian establishment. Working hard, constantly challenged by
Alain Ducasse, who pushed him to perfect himself and to constantly
strive for the right taste, he was quickly recognized by his peers and
by the public as one of the most promising pastry chefs of his
generation. From 2015, he started reaping the fruits of his efforts and
was awarded the highest titles and trophies of the profession, until
he received in 2018 the ultimate recognition, the Best Pastry Chef in
the World from the World’s Fifty Best. Cédric Grolet’s passion for his
profession also stems from a desire to pass on his knowledge and
meet new people. For several years now, he has been traveling the
world to give master classes and teach his techniques. In 2017, he