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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
relates to Paris Pastry Chefs Are Bucking Tradition to Unforgettable Effect
Photographer: Céline Clanet/Bloomberg

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.