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wrote his first book, Fruit, which was a huge success and allowed
him to share his recipes with the general public. In 2018, he opened
the Pâtisserie du Meurice by Cédric Grolet, a space with privileged
access to the chef’s creations. Today, strengthened by his success
and always eager for new adventures, he has signed his second
book, soberly entitled Opera. It shares its name with his second
boutique, which opened its doors in late 2019 on the eponymous
Parisian square.
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CÉDRIC GROLET IN A FEW DATES
1985 Born in Firminy, near Saint-Étienne
2000 Began his professional training as a pastry chef
2006 Began working at Fauchon
2011 Became sous chef at Meurice
2012 Became pastry chef at Meurice
2015 Named Pastry Chef of the Year by Le Chef magazine
2016 Received the Pastry Chef of the Year Excellence Award from
Relais Desserts and Pastry Chef of the Year trophy from Les Toques
Blanches
2017 Named Pastry Chef of the year by Omnivore and World’s Best
Pastry Chef in New York
2018 Named World’s Best Pastry Chef by The World’s Fifty Best
2019 Awarded the Grand Vermeille Medal of the City of Paris and
the Gold Talent of the Centre du Luxe et de la Création (Center for
Luxury and Creation)