In the restaurant world, there are very few awards dedicated solely to the art of pastry, making that recognition all the more coveted for the chefs who’ve chosen sugar as their medium. The most coveted award, perhaps, is the Best Pastry Chef from the World’s 50 Best, a title snagged yesterday by French pastry mastermind, Cédric Grolet.
From an edible Rubik’s cubes to lifelike fruits sculpted with paper thin chocolate, Grolet’s creations prove his singular vision. We caught up with the pastry chef (and Instagram legend) following his big win at The World’s 50 Best ceremony in Bilbao to get some insight into the next big trends in pastry and his buzzing new pâtisserie, Le Meurice Cédric Grolet.
(For background on the longstanding gender inbalances in the pastry world, please read this piece on the marginalization of female pastry chefs, and this piece on the World’s 50 Best’s problems with inclusion.)
