Cédric Grolet (born 28 August 1985, Firminy, France) is a French pastry chef.
He is the executive pastry chef at Le Meurice, in Paris, part of the Dorchester Collection.
Grolet's pastries focus on fruits and the reinterpretation of traditional French desserts.
He is known for creating desserts that have a likeness to the fruits from which they're made.
In order to achieve this effect, Grolet molds a thin shell of white chocolate and airbrushes it to replicate the appearance and texture of fruits such as lemons, apples, and figs.
Grolet is also the author of Fruits, a cookbook that explores his fruit-based desserts.
2011
In 2011, after working at Fauchon for six years and training under Christophe Adam, he joined the team at the luxury hotel Le Meurice.
2013
In 2013, he was named the executive pastry chef at Le Meurice.
2018
In March 2018, he opened his first pastry shop within Le Meurice in Paris.
2019
Grolet opened a second shop: Cedric Grolet Opéra in Paris (2019), a third shop in London: Cedric Grolet at The Berkeley (2022), and recently, a fourth shop in Singapore.
In 2022, Cédric appeared on PastryClass with his first-ever online class, where he teaches Fruits, Nuts, Flowers.
At age 21, Cédric moved to Paris to work at Fauchon, a French gourmet food producer.
