Cédric Grolet
Essential on the inside, elaborate on the outside.
Cédric Grolet Recipes
Cédric Grolet Articles
Trompe l’oeil prevails this Christmas campaign. Seven very realistic Christmas bûches
From vanilla pods to brooches with stones. Great French chefs surprise this year with impressive proposals both visually and in terms of flavor.
Cédric Grolet: ‘If pretty, it attracts the customer – if tasty, it keeps them coming back.’
In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.
More than 40 pastry chefs and chocolatiers turn the egg into a work of art
Frédéric Bau presents an unusual exhibition in the Thorigny-Le Marais space.
Nine chocolate eggs for a spring-like and magical Easter
From bees that remind us of the need to take care of the planet to spectacular bouquets of flowers. The great pastry chefs surprise again with pieces that look like works of art.
Four Valentine’s proposals that give a twist to the classic heart
Valentine's Day is here and chefs go for hearts, but with an innovative touch. Long live love!
So good #29 editorial. Reflections
Among the many things that do define so good magazine, we could highlight the magnificent photos of the no less magnificent pastry creations, the novel recipes or the innovative techniques.
The 18 teams that will compete in the Coupe du Monde de la Pâtisserie 2023
In a week, a new and long-awaited edition will be held at Sirha Lyon.
SG#29. Sustainability, knowledge, 13 new faces, and 11 familiar ones
You don’t have to be an ecologist and a conservation fanatic to realize that it is necessary to change our practices, habits, and behaviors when it comes to the environment, and even more so when carrying out an activity that is directly nourished by Nature such as pastry making
The most viewed content in 2022 on the So Good.. website
The publishing releases of Books For Chefs continue to arouse great expectations, as well as the recipe section that is consolidated as the most visited.
Ten artistic chocolate eggs for an unconventional Easter
Eggs that grow wings, octopuses taken from the ocean, driftwood, chickens from Madagascar... The Easter campaign is full of creativity once again.
The most popular content of 2021 on the So Good .. website
Our site continues to consolidate itself as a reference point with an increase in new users.
Cédric Grolet presents his third and colorful book, Fleurs
After the success of Fruits and Opéra, the French chef surprises with this book, available at Books For Chefs, with which he pays tribute to his mother.
Ten examples of the versatility of chestnuts in pastry
Breads, preserves, plated desserts, a thousand versions of the Mont Blanc. There are many gastronomic possibilities for this autumn fruit.
175 years of history and nine great updates to the classic Saint Honoré
A great classic of French pastry deserves the gathering of important figures in today's pastry to see how it can be reinvented
Cédric Grolet designs a collection of pastry tools for Zara Home
Brushes, mortars, whisks, tongs, and even a juicer are part of a collection finished in black tones and with a predominance of the use of wood and stainless steel.
Five different ways of approaching the chocolate coulant while maintaining its essence
In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.
So many (Pastry) stories to tell, and now we have reached issue 25!
Creativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazine
The most popular content of 2020 in So Good .. website
With a slight increase in new users, our portal maintains the good rate despite the coronavirus.
Twelve Christmas bûches for a poetic and magical Christmas
Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.
Hazelnut-Lemon, the ephemeral creation by Pierre Hermé and Cédric Grolet
This cake is offered exclusively to order from September 24 to October 18.
The International Academy of Gastronomy recognizes five European pastry chefs
This year the Prix Au Chef Pâtissier has gone to chefs from Spain, France, Italy, Portugal, and Poland.
16 chocolate proposals for an artistic and fun Easter
Adorable animals, friendly vegetables, carousels, baroque eggs ... In 2020, renowned pastry chefs show their ingenuity by working with chocolate.
Opéra, Cédric Grolet’s new and ambitious book
The renowned chef addresses pastry and bakery made the moment it is ordered and before the customer’s eyes.
Harrods proposes an afternoon tea with Hermé, Musa, Couvreur, and Grolet [cancelled]
These four great French pastry chefs will present their signature pâtisserie in London during the months of July and August
Dominique Ansel invites Cédric Grolet to New York
The French chef will present three of his iconic fruit pastries: le citron, la fraise, and la noitte.
Thirteen chocolate eggs for an imaginative and full of life Easter
Masks, children's games, koalas, rabbits, and pandas. The great pastry chefs come back to surprise us this year with original creations that are based on the traditional Easter egg.
Chocolate, viennoiserie, dragees, and éclairs at Atelier Melissa Coppel
Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel's school in 2019.
Cédric Grolet’s Christmas tribute to the chestnut
This Christmas, Cédric Grolet revisits one of its flagship desserts, the Mont-Blanc, to create two original bûches.
Ten examples of the possibilities of rhubarb in modern pastry
With flowers, green-colored, in a gummy form... rhubarb is the protagonist in some of the most striking pastry proposals in recent times.
Cédric Grolet conquers the 50 Best as the World’s best Pastry Chef
The pâtissier of Le Meurice in Paris adds a new recognition to his awarded and popular career.
The pastry shop Le Meurice Cédric Grolet opens its doors
An establishment where you can discover and acquire the daring creations of this award-winning chef.
The new batch of French pastry chefs at Bangkok World Pastry 2018
From April to June, four of the most popular young French chefs of the moment will share techniques and knowledge in Asia.
Six + 1 proposals for a rosy Valentine
Once again, pink and red tones flood the shop windows of pastry shops on the day par excellence for lovers.
The content with most views on the website of So good .. 2017
The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.
Cédric Grolet: “Respecting the nature of fruit is the first condition to making good desserts”
The pastry chef of Le Meurice Alain Ducasse told us about his book "Fruits", in which he turns fruit of all types and varieties into dreamy desserts.
A showcase of international chefs at the Atelier Melissa Coppel in 2018
Cédric Grolet, Marike van Beurden, Daniel Álvarez, and Gabriele Riva are among the chefs who will give courses in the school.
Cédric Grolet, winner of the World’s Best Restaurant Pastry Chef 2017
The French chef’s projection is unstoppable, having just been recognized by the Association Les Grandes Tables du Monde.
“Fruits”, Cédric Grolet’s long-awaited book
It will go on sale on October 19, published by Ducasse Edition.
13 plus 1 adjectives to define so good.. 18
18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is ...
Patisserie gains ground at Omnivore Paris 2017
21 pastry chefs reserve some of their experiments and new creations for the 12th edition of this French gastronomic salon.
Cédric Grolet, best pastry chef in the Prix d’Excellence Relais Desserts 2016
The pastry chef of l’Hôtel Le Meurice is one of the winners of these awards, which have also paid homage to Philippe Conticini’s exceptional career.Cédric Grolet Videos
Four incredible desserts by Cédric Grolet
The trompe l'oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.
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