In 2016, Cédric Grolet was named Best Pastry Chef in the Prix d’Excellence Relais Desserts. A year later, he added a new award: the Valrhona Award for World’s Best Restaurant Pastry Chef 2017, awarded by the Les Grandes Tables du Monde Association, and created in 1954 by six restauration friends in defense of culinary heritage.
A jury composed of Jean-François Piège, Pierre Hermé, Denis Courtiade, director of the restaurant Alain Ducasse in Place Athénée, and Catherine Roig, director of the magazine Version Femina, has unanimously decided to recognize the unmistakable talent of the pastry chef of Le Meurice Alain Ducasse (Paris).
Cédric, who has just released his long-awaited book, Fruits, is one of the most popular pastry chefs in France. His commitment to easy and recognizable flavors, perfect executions, and spectacular finishes are the keys that define his style.