Dorchester Collection‘s Paris Palace, Le Meurice announces the capital’s new culinary destination at 6 Rue de Castiglione to open on Tuesday, March 20. In the heart of Paris’ bustling first arrondissement, Le Meurice and its virtuoso pastry chef, Cédric Grolet, will open their first pastry boutique for Parisians and visitors from around the world.

 

Step into the unique world of Cédric Grolet, named World’s Best Restaurant Pastry Chef by Les Grandes Tables du Monde in 2017, and discover his bold creations for the first time in a store. With his innovative vision, he pairs visual beauty with technical prowess to present a selection of unique desserts, like the trompe-l’oeil sculpted fruits that made the talented pastry chef famous, in extra-clear glass cases. Filled with subtle flavors, this new space will offer exclusive access to Cédric Grolet’s creations.

 

Since simple pleasures are often the best, batches of fresh-baked madeleines, chewy cookies, and brioche dough Bundt cakes will also be available to take home. These delights will be offered in limited editions, and the store will close every day after the last happy customer snags the final dessert. Desserts for four to eight people to share will later be available to order with 48 hours’ notice (date to be determined).

 

Cédric Grolet likes to share his skill and create moments of togetherness that produce lasting memories, so he has designed innovative experiences to introduce people to his world. His motto is, “beauty brings them in but taste brings them back.” In the boutique, a pastry chef will demonstrate key steps in making certain signature desserts and their raw materials will be on display, revealing their secret ingredients!

 

 

“Cédric is guided by two rules. First, keep it simple – which everyone knows is very hard to do, because you have to forget easy options, pare down, and keep only what’s essential. His second rule is to draw inspiration from nature, an ambition that has opened up a new and promising field in the world of desserts.” Alain Ducasse, excerpt from the introduction to the book Fruits, by Cédric Grolet (Ducasse Edition)

 

Le Meurice and Cédric Grolet worked with the French architects’ collective Ciguë, together designing a unique concept to breathe new life into French pastry. From the first meeting, Cédric Grolet was immediately won over by the ambitious project created by the young team, who stepped into his world and understood his desires. They worked together for several weeks at

 

Le Meurice’s pastry laboratory in order to capture the chef’s spirit. The materials they chose – enameled lava, waxed brass, Hainaut Blue Stone, and blown glass bells – bring an ultra-modern touch to the space.

 

Le Meurice’s Pastry Boutique by Cédric Grolet, 6 Rue de Castiglione 75001, Paris will open Tuesday to Sunday starting at noon.

 

 

Dorchester Collection

Dorchester Collection is a portfolio of the world’s foremost luxury hotels in Europe and the US, each of which reflects the distinctive culture of its destination. By applying its unrivalled experience and capability in owning and operating some of the greatest individual hotels, the company’s mission is to develop an impeccable group of the finest landmark hotels through acquisition as well as management of wholly-owned and part-owned hotels, and to enter into management agreements. The current portfolio includes the following hotels: The Dorchester, London; 45 Park Lane, London; Coworth Park, Ascot, UK; Le Meurice, Paris; HôtelPlaza Athénée, Paris; Hotel Principe di Savoia, Milan; Hotel Eden, Rome; The Beverly Hills Hotel, Beverly Hills; and Hotel Bel-Air, Los Angeles. dorchestercollection.com

 

Cédric Grolet Biography

Born August 28, 1985 in Firminy, France, near Saint-Etienne, Cédric Grolet has been Le Meurice’s Pastry Chef since 2012. After earning a professional certificate in Pastry, Chocolate, and Ice Cream in Le Puy-en-Velay in 2002, he earned an additional specialization in 2004 and a technical trade diploma from the renowned École Nationale Supérieure de la Pâtisserie in Yssingeaux. After completing his studies, he started making his mark in several competitions.

 

When he came to Paris in 2006, Cédric Grolet joined the team at Fauchon, where he stayed five years. Quickly spotted by chefs Christophe Adam, Benoit Couvrand, and Christophe Appert, he traveled with them around the world to train teams at Fauchon’s new boutiques. After a year, he also took on the coveted Research & Development position.

 

Cédric joined Le Meurice as a sous-chef in 2011, before rapidly rising to the position of Pastry Chef. After being named Best Pastry Chef of the Year by Le Chef magazine in 2015, he received the 2016 Relais Desserts Excellence Award for Best Pastry Chef the following year. Cédric was also named Best Pastry Chef at the Trophées de la Gastronomie et des Vins ceremony in Lyon in 2016.

 

On October 17, 2017, he won the title of World’s Best Restaurant Pastry Chef from the prestigious association Les Grandes Tables du Monde. On November 6, 2017, he was named 2018’s Best Pastry Chef by the Gault & Millau guide.

 

 

 

 

 

 

 

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