The Meurice and its pastry chef Cédric Grolet opened their first shop in Paris on March 20th, 2018.The boutique is a new address where Grolet's many fans can savor the exquisite delicacies that earned him the title of "Best Pastry Chef in the World" in New York by a jury of fellow chefs. Discover this must-try gastronomic jewel of Paris!
Cedric Grolet likes to say: “The beauty attracts, but the good makes you come back”.
For the first time, the famous pastry chef presents his creations in a boutique in the heart of Paris.
@Pmonetta## Carved Fruits
Lemons, apples, acorns, hazelnuts ...that aren't really lemons, apples, acorns, or hazelnuts. Grolet has built his reputation on fruit-carved Trompe-l'oeil creations that aren't exactly what they seem.
This new space is the ideal method to demonstrate his incredible innovations.
@PmonettaWhile Grolet's creations are anything but everyday, he thinks that simple pleasures are the best. The new boutique features madeleines from the oven, melt-in-your-mouth cookies, and kouglofs with brioche pastry to take away. Don't waste too much time before trying them, though, because these treats are limited editions!@Pmonetta
Elegance and design
The Meurice and Cédric Grolet collaborated with Ciguë, the collective of French architects, and created a brand new concept for the space.Their choice of materials adds a dash of the contemporary to the boutique: enameled lava, waxed brass, stone from quarries in Hainaut, and blown glass bells. Refined is the name of the game.
@Pmonetta### Secrets revealed
On-site, a pastry chef demonstrates the key stages of some signature pastries, with the raw materials on display, so while the creations are bafflingly cool, their origins are no secret.
On October 17, 2017, Cedric Grolet received the title of best pastry restaurant chef around the world by the prestigious association "Les Grandes Tables du Monde". After that, on November 6th, he was elected ‘’2018 best pastry chef’’ by the guide Gault & Millau.
According to Alain Ducasse - Cédric is guided by two principles of pastry making:
"First, make it simple - and everyone knows that it is a very complicated goal to achieve because we must give up all the easy flourishes, and prune and keep only the essential. Then, take inspiration from nature. In pastry, this ambition opens a new and promising field."
@Pmonetta### Try it yourself:
The Meurice Pastry by Cédric Grolet, at 6 rue de Castiglione in the 1st arrondissement of Paris, is open at noon beginning March 20, 2018. Closed on Mondays.