French chef and Instagram legend Cedric Grolet is Executive Pastry chef at Le Meurice Alain Ducasse in Paris, which has two Michelin stars. Both The World’s 50 Best Restaurants and Le Chef Magazine have labelled him the best pastry chef in the world.
His gorgeous pastry creations reinterpret classic French desserts, with fruit as his muse. He often uses thin chocolate shells to create the form of the fruit in question, such as a signature dish of cream, chocolate ganache and preserved fruits, prepared in way to look identical to a mandarine.
Grolet grew up surrounded by his Grandparent’s restaurant, even getting his start as a 13-year-old apprentice. As someone with little interest in being at school, he pushed to enter the culinary world, particularly as a patissier, just a year later.
“French patisserie has a gorgeous appearance,” he tells The Michelin guide. “That’s what captured my attention at the beginning. While the appearance of a pastry is still important to me now, I’m more obsessed with the endless combinations of textures and flavours.”
He reportedly started making macarons at Fauchon, the century-old gourmet food establishment in France. His career got going when he specialised in desserts under chef Christophe Adam, who later founded the French pastry chain L’Éclair de Génie.
He explores this in more detail in his celebrated cookbook, Fruits.Tags: Cedric Grolet, food and drink, France, Pastry