Food
Paris Pastry Chefs Are Bucking Tradition to Unforgettable Effect
- Cédric Grolet’s trompe l’oeil pastries reinvigorate le Meurice
- Chefs putting yuzu and buckwheat in millefeuilles and eclairs
An apple is an apple by any other name. Except when it’s a dessert by Paris’s hottest pastry chef.
Cédric Grolet is known for his striking trompe l’oeil creations. What looks like a fig or lemon is actually an impossibly thin shell of lacquered white chocolate, which cracks open to reveal layers of fluffy ganache and spiced fruit.