Cédric Grolet on Pastry as Art, Nature, and Global Expansion

Cédric Grolet, named World’s Best Pastry Chef in 2018 by The World’s 50 Best Restaurants, discusses his hyperrealistic trompe-l’œil pastries and philosophy in an interview with Whitewall. Grolet, who rose through Fauchon and became executive pastry chef at Le Meurice in Paris, now runs boutiques in Paris, London, Singapore, and Saint-Tropez. He recently joined Hôtel de Paris in Monte-Carlo, where his fruit and flower universes coexist, contrasting with Le Meurice where only fruit-based creations are offered. Grolet emphasizes simplicity, precision, and respect for ingredients, drawing inspiration from nature and seasons. His pastries, which blur sculpture and confection, have become viral phenomena online. He aims for harmony of texture, flavor, and aroma, stating, "Beauty draws people in, and flavor brings them back." His Monte-Carlo menu highlights regional ingredients like Menton lemon and Fleur de Monaco.