On April 5, 6 and 7, Cédric Grolet will offer his desserts for the first time in New York for a pop-up at Dominique Ansel Bakery in Soho.

The executive pastry chef of Le Meurice in Paris and one of the most acclaimed world pastry chefs will present three of his iconic fruit pastries in trompe l’oeil:

• Le Citron: (so good #18) a vibrant yellow lemon with yuzu ganache surrounding a center of lemon jam with candied lemon peel and mint.
• La Fraise: a ruby ​​red strawberry with creamy strawberry ganache and a center of fresh strawberries and aromatic strawberry compote.
• La Noisette: (so good #18) a hazelnut with hazelnut ganache, creamy caramel, hazelnut praline, damp hazelnut biscuit, and a glint of shimmering gold.

After inviting Amaury Guichon last September to his Soho shop, Ansel now returns to demonstrate his commitment to bringing French pastries to New York. “It is about sharing the works of all the pastry chefs we respect out there”, he affirms and assures that “Cédric’s pastry  style is unique. It has a finessed technique and yet also an instant approachable ability to it. “Grolet will use the event to present the English version of his book Fruit: The Art of Pastry.

Photos by Pierre Monetta