Aged just 32, Cédric Grolet has already achieved a lot in his career as well as being one of the most popular and talked-about pâtissiers in the world.
The French executive pastry chef of the two Michelin starred restaurantLe Meurice in Paris was nominated Pâtissier of the Year 2015 by Le Chef Magazine and Best Pastry Chef 2016 by Relais Desserts Excellence Awards, before receiving the Valrhona Award for World’s Best Restaurant Pastry Chef 2017, awarded by the Les Grandes Tables du Monde.
After having published his first photo and cookbook, Fruits, and opened Le Meurice’s Pastry Boutique in Paris in March 2018, Cédric was recently crowned with a new award: being named World’s Best Pastry Chef at The World’s 50 Best Restaurants Ceremony 2018.
Cédric Grolet has also quickly become one of the world’s most famous pastry chefs sharing his colourful desserts on his popular Instagram channel, that has helped him to reach fans around the world.
Amazing edible sculptures
Perfect colourful executions and spectacular finishes are signs of recognition of Grolet's trompe l’oeil desserts. His pastries focus on the reinterpretation of traditional French desserts with a personal and visually-stunning touch.
One of Grolet’s most impressive creations is the Rubik’s Cake (in the picture above the article): a layer of small cake squares that look like the famous 3-D combination puzzle.
Take a look at some of his spectacular works that seduce the sight, before stimulating the other senses (click on the images to enlarge).
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look