Cédric Grolet

Frence

Grolet grew up in a small French town called Firminy (belonging to the Loire River province in central France). His grandparents ran a small restaurant in Andrézieux-Bouthéon a few kilometers away. This can be said to be Grolet's initiation in dining.

He obtained the French dessert-chocolate-ice cream technical vocational license (Certificat d'aptitude professionnelle, CAP) in 2002, and graduated from École Nationale Supérieur de la Pâtisserie (ENSP) in 2004 and obtained a technician license ( Brevet Technique des Métiers, BTM), all the way is solid, ascetic learning.

In 2006, he went to Paris and worked for Fauchon for five years. He was highly recommended by well-known pastry chef Christophe Adam (founder of L'éclair de génie) and Benoît Couvrand.

It is not only dedicated to R&D, but also training talents for Fauchon.

At the age of 27, Grolet has become the sous chef of the dessert department of the three-star restaurant Le Meurice (currently two-star), and then took over as the head chef. This identity has continued to this day.

Cédric Grolet

French Dessert Chef, Dessert Teacher