Cédric Grolet’s highly orchestrated videos celebrate the art of making patisserie. Now, he is looking to create something with a longer shelf life.
"Attack!” Cédric Grolet lets out a battle cry and grabs a tray of raspberries. Typically a quiet man in the kitchen, on this Monday—video day at Cédric Grolet Opéra—the French pastry chef marshals his team into position with a shout.
He first came into public view working under Alain Ducasse at Hôtel Le Meurice, a bastion of formal French cuisine. In 2018 he opened a stand-alone pastry shop; a year later he launchedMidway through filming, he spots kids in the crowd outside the bakery and grabs his piping bag—a treat to dispense to fans. When he steps outside again afterwards, he’s carrying a tray of samples and paper napkins., and hopefully more meaningful.Grolet says of his business ventures.
, opening a handful of bakeries in capital cities where an audience for patisserie already exists, and evangelizing his gleeful, high-concept version of it to a new audience.. He tapped two of his trusted Paris chefs to lead the London and Singapore locations, and in recent years he’s started teaching master classes in Europe and Asia, sharing time-tested French techniques with students at top cooking schools.
As a manager, one of his executive chefs says, Grolet gives his staff enough latitude to develop their skills and be creative. Sometimes, the chef admits, he will kill an idea only to circle back to it later. “The French have a saying,” he says. “
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