Nominated best chef of the year by Le Chef magazine in 2015 and crowned with the best dessert by the Lebey Guide in 2016, it was inevitable that French patissier Cédric Grolet would exit 2017 with another accolade in hand.
This year the pastry chef from hotel Le Meurice in Paris has won big, being recognised as the best patissier in the world, receiving the Valrhona USA award by Les Grandes Tables du Monde at a ceremony held in New York this week.
The jury was composed of Chef Jean-François Piège, Pastry Chef Pierre Hermé, Restaurant Manager Denis Courtiade from Alain Ducasse at the Plaza Athénée and Catherine Roig, Managing Editor of Version Femina.
Un post condiviso da Cedric Grolet (@cedricgrolet) in data: 19 Ott 2017 alle ore 02:35 PDT
"The unanimous result rewards the most talented patissier of his generation: in a few years, Cédric Grolet has completely revolutionized the world of sweetness at the Parisian palace Le Meurice, with the desserts on the menu of the two Michelin starred restaurant but also with his reconstituted "fruits" and his classical desserts, his different creations are visually magnificent and very addictive both visually and on the palate. Humbly, the young prodigy welcomes his appointment with as much pleasure as emotion" reported L'Express magazine.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.