Cédric Grolet is a French pastry chef and creator who shares the making of sculpted fruit desserts, piped flowers and pastries from his kitchens around the world.
At 100 nudges, fangea sends Cédric’s team an official invite.
🔒 Star boosts open once Cédric claims this page.
Cédric’s happenings, collected from public sources, plus their backstory and Starbook, where fans write.
For their second collaboration, Grolet and Gisou created Cherry Chocolate, Pink Praline and Sticky Toffee desserts with Mirsalehi honey. The limited pastries were offered at Le Meurice in Paris and Cedric Grolet & Airelles in Saint-Tropez on October 3 and 4.
vogue.frSee the Gisou collaborationThe Singapore-exclusive Mid-Autumn collection paired signature chocolate-shell mooncakes in hazelnut and raspberry with four baked mooncakes. The official collection ran from August 26 to September 25.
cedric-grolet.comExplore the signature mooncakesGrolet refreshed the Fleurs collection with coloured cocoa-butter shells, more fruit gel and a technique that pipes gel and cream together. The new pastries reached the boutique and online shop on June 17.
lechef.comRead about the new FleursGrolet launched a new afternoon tea at Restaurant Le Dalí, bringing his pastry approach to the Paris hotel’s longstanding teatime tradition. The service begins with savoury finger sandwiches.
media.dorchestercollection.comRead Le Meurice’s announcementGrolet joined the chefs at the fifth Festival des Étoilés Monte-Carlo closing dinner. His contribution to the seven-course menu was an XXL Saint-Honoré dessert.
monaco-tribune.comSee the festival finaleFollow Cédric for pastry making, new creations and a peek inside the kitchens.
Fans built this page. Claim it to connect with them and unlock Star boosts, or request a takedown if you’d rather it not exist.
