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Grolet bags World’s Best Pastry Chef award at World’s 50 Best Restaurants
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Monday, 25 June, 2018, 08 : 00 AM [IST]
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Paris
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Cédric Grolet, head pastry chef, Le Meurice, Paris, has won The World’s Best Pastry Chef award at The World’s 50 Best Restaurants Awards 2018, sponsored by Sosa. Grolet collected his award at the ceremony at the Palacio Euskalduna in Bilbao, Spain recently, prompting a global surge in social media interest in the Instagram-prolific chef.
Born in Firminy, near Saint Etienne, France, in 1985, Grolet has already carved an impressive culinary career. This prodigious talent studied at Le Puy-en-Velay and the renowned Ecole Nationale Supérieure de la Pâtisserie in Yssingeaux, before taking his first role in a Paris kitchen at renowned pâtisserie company Fauchon.
After travelling the world to train teams at new Fauchon boutiques and consequently taking a role in Research and Development, Grolet moved on to Restaurant le Meurice Alain Ducasse in 2011, working under Alain Ducasse as a sous chef.
After being promoted to the positon of Pastry Chef, Grolet has gone on to win a string of accolades, publish his own book, Fruits, and spearhead Le Meurice’s Pastry Boutique, which opened in March 2018. The iconic creations for which Grolet is best known include his incredible sculpted fruits, in addition to traditional French desserts such as St Honoré cake, Paris-Brest and lemon eclairs.
Grolet said, “It is an honour to win an award which gives me a platform to shine a light on the incredible creativity of pastry chefs the world over. I have been inspired by many innovative chefs in my career and especially by the pâtisserie tradition of my home country of France. I always seek to create moments of togetherness, menus which produce lasting memories and introduce diners to our world. After all, that is what we, as chefs, seek to do every day.”
Le Meurice’s Pastry Boutique, Grolet’s latest project, represents Le Meurice’s first venture of this kind. The establishment, located on Rue de Castiglione in Paris’ first arrondissement, is already gaining a reputation as one of the city’s ultimate destinations and is proving popular with both Parisians and tourists alike.
Visitors are able to sample a range of products from Grolet’s portfolio, from the simple pleasures of madeleines to intricate trompe-l’œil sculpted fruits. The pâtisserie all bear Grolet’s signature hallmarks of simplicity, influenced by the natural world.
William Drew, group editor, The World’s 50 Best Restaurants, said, “Grolet’s creativity is testament to the juxtaposition of gastronomy and art. Just as an artist is inspired by the world around them, Cédric draws on his experiences, from his rural childhood to his career in some of Paris’ most acclaimed restaurants, to create truly unique pâtisserie.”
Quico Sosa, from Sosa, said, “Mastering to perfection the pastry techniques that he combines with the original taste of ingredients, Grolet constantly pushes the limits of creativity further. His extraordinary talent and intelligence are highlighted worldwide though his graphic signature desserts that leave memorable and amazing memories. Like Sosa Ingredients, with Grolet, nothing seems impossible.”
In winning this award, Grolet has become a part of a legacy of world-class pastry chefs, joining 2017 winner Dominique Ansel, inventor of the Cronut; 2016 winner Pierre Hermé; 2015 winner Albert Adrià and 2014 winner Jordi Roca in The World’s Best Pastry Chef hall of fame.
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