You might have come across French chef Cedric Grolet’s whimsical, artful videos on Instagram, where he crafts elaborate confections that look very much like the fruit from which they’re made. They often have a molten filling of cream and chocolate ganache blended with fruit. Like raspberry-shaped chocolate-and-mousse shells filled with raspberry puree, or ‘tangerines’ with a creamy, zesty citrus core. He’s arguably one of the most famous pastry chefs on Instagram with 7.8 million followers.

The photogenic Frenchman is also lauded by industry peers. He was crowned World’s Best Pastry Chef at the 2018 edition of the World’s 50 Best Restaurants awards, among other accolades. And he’s opening his first pastry shop and cafe in Singapore this September.

Cedric Grolet Singapore will be housed at the upcoming Como Orchard, a luxe hotel-cum-retail complex with tenants like the fashion multi-label Club 21, wellness temple Como Shambhala and Como Metropolitan Hotel. The Como Group, which partnered with Grolet for his Singapore outpost, is also behind restaurants like the one Michelin-starred Candlenut and The Dempsey Cookhouse and Bar by chef Jean-Georges Vongerichten.

The patisserie will open for breakfast and afternoon tea, with both dine-in and takeaway options.

Grolet kicked off his career at the popular French gourmet food and delicatessen chain Fauchon, before working his way up to become pastry chef at the historic Le Meurice hotel in Paris. He is also in charge of the desserts at two-Michelin-starred Restaurant Le Meurice Alain Ducasse within the hotel.

He later opened the eponymous La Pâtisserie du Meurice by Cedric Grolet in 2018, just around the corner of the hotel and it often sees long queues. He also has a shop and cafe in London.

The Singapore outlet will mark Grolet’s first foray into Asia.

Grolet is best known for his hyper-realistic trompe l’oeil (French for optical illusion) creations of desserts that resemble fruits and flowers. Such as this apricot confection pumped with apricot jam and rosemary ganache, then coated in a glazed white chocolate and cocoa butter shell.

Source: 8 Days


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