Cédric Grolet, Meurice's chief pastry chef since 2012, took his first steps in pastry making when he was 13 years old with his grandfather, a cook in a large hotel. He is already beginning to attract the world of sweets and does a pastry CAP for 2 years and then a BTM in Yssingeaux. Once with his diplomas in his pocket, he settled in Paris in 2006 and made his first steps in an emblematic house, Fauchon. This crucial and enormously enriching stage allows him to improve his technique, gain experience and, above all, work with Christophe Adam, Benoît Couvrand and Christophe Appert, three chefs who had a great influence, each in his own way, on his identity as a pastry chef. After five years, he takes flight and sails towards new horizons. Yannick Alléno and Camille Lesecq welcome you to the Hotel Meurice, teaching you the importance of demand while making you aware of what is essential for a pastry chef: the nuances of taste.

The year 2012, marked by the arrival of Alain Ducasse at the Meurice, also represents a huge turn in his career. At the age of 26 he acceded to the position of chef patissier at this world-famous Parisian hotel. Working hard, always spurred on by Alain Ducasse, who pushes him to perfect himself and to always be in search of the perfect flavor, he will quickly be recognized, both by his colleagues and by the public, as one of the most promising pastry chefs of his generation. Starting in 2015, he reaps the fruits of his efforts and receives the highest awards and trophies in the profession, until his consecration in 2018, when the World’s Fifty Best awards him the award for the best pastry chef in the world.

The passion that Cédric Grolet feels for his job also goes through a desire for transmission and reunion. Thus, for several years, he has traveled the world to lead master classes and teach his techniques. In 2017 he wrote his first book, Fruta, which was a great success and with which he shared his recipes with the general public. In 2018, he opens the Patisserie du Meurice par Cédric Grolet, a fun space with privileged access to the chef's creations. Today, aware of his success and always eager for new adventures, he signs his second work, soberly titled Opera, the same name as his second establishment that opens its doors at the end of 2019 in Paris.