{"id":307510,"date":"2025-07-30T16:47:48","date_gmt":"2025-07-30T14:47:48","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/2025\/07\/cedric-grolet-in-monaco-what-looks-good-brings-people-in-what-tastes-good-brings-them-back\/"},"modified":"2025-07-30T16:55:41","modified_gmt":"2025-07-30T14:55:41","slug":"cedric-grolet-in-monaco-what-looks-good-brings-people-in-what-tastes-good-brings-them-back","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/en\/2025\/07\/cedric-grolet-in-monaco-what-looks-good-brings-people-in-what-tastes-good-brings-them-back\/","title":{"rendered":"C\u00e9dric Grolet in Monaco: “What looks good brings people in, what tastes good brings them back”"},"content":{"rendered":"\n

The famous French pastry chef is opening his new boutique at the H\u00f4tel de Paris Monte-Carlo. He shares his vision of modern pastry making with us, a mix of local inspiration and visual creations.<\/strong><\/p>\n\n

The peanut praline and the strawberry cake, revisited with marzipan, and not forgetting the iconic slightly crispy croissant: pastry chef C\u00e9dric Grolet and his tasty temptations have come to Monaco! This Wednesday, the undisputed master of trompe-l’\u0153il, Viennese pastries and colourful ‘Instagramable’ desserts is opening new premises at the H\u00f4tel de Paris. The close collaboration with the Soci\u00e9t\u00e9 des Bains de Mer (SBM) embodies the revival of Monegasque gastronomy, with the ambition of attracting a <\/span>younger, connected clientele<\/span><\/a>.<\/span><\/p>\n

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\"Famous
Famous for his trompe-l’oeil, C\u00e9dric Grolet has put together a menu featuring his signature successes \u00a9 Monaco Tribune – Benjamin Godart<\/em><\/figcaption><\/figure>\n<\/div>\n

SBM Chairman St\u00e9phane Valeri gave the 38-year-old chef\u00a0<\/span>carte blanche<\/span><\/a>\u00a0on the patio at the H\u00f4tel de Paris. Far from being a simple variation on his Paris and London boutiques, the project took almost a year and a half to complete. Every detail has been designed to fit in with the spirit of the venue: as well as a boutique with an understated design and soft lighting, C\u00e9dric Grolet and his team have created a tea room on the terrace – open every day from 8 am to 7 pm, then from Wednesday to Sunday from October. His creations will also feature on the H\u00f4tel de Paris restaurant, room service and banquet menus.<\/span><\/p>\n\n

Monaco Tribune: Why did you choose Monaco for your new boutique? How does the Principality inspire you as a pastry chef?<\/strong><\/h3>\n\n

C\u00e9dric Grolet:<\/strong>\u00a0Each boutique we open has its own visual identity, to fit the location. Have you noticed the quality materials and the stone all around? It’s obviously a nod to the Rock of Monaco and its prestigious atmosphere.<\/p>\n\n

Also I was immediately drawn to the region’s citrus fruits, particularly from Menton. Naturally, we included my signature dessert on the menu: the trompe-l’\u0153il lemon, made with Menton lemons and a touch of finger lime. I also had the good fortune of dining with Prince Albert II and learning about his tastes in desserts. My early research turned up something completely different from what he actually likes! He told me he absolutely loves marzipan. When I started out as a pastry chef, I learnt to master French classics like the ‘fraisier’ [strawberry cake]. So I revisited my recipe to include marzipan.<\/p>\n\n

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Une publication partag\u00e9e par Cedric Grolet (@cedricgrolet)<\/a><\/p><\/div><\/blockquote>