享誉世界的法国糕点师Cédric Grolet在位于巴黎中心地段的茉黎斯酒店(Le Meurice)，开设全球首家甜品店，为巴黎的春天带来浓浓甜意。 
作为在Instagram上拥有84万粉丝的全球人气最高的糕点师之一，Cédric的职业生涯可谓履历非凡，他毕业于法国最佳的甜点学校——法国国家高等甜点专科学院(ENSP)，之后跟随巴黎著名甜点师Christophe Adam，继续探索甜点世界。2011年，他加入法国皇宫酒店——巴黎茉黎斯酒店，于2017年被权威杂志《世界美食评鉴》评选为“年度最佳酒店糕点师”。 
除了金光闪闪的履历，最令人惊叹的还是他天马行空的大胆创意。Cédric将视觉艺术和甜品设计巧妙结合，推出了一系列仿真水果甜点，在全世界引爆一股新式甜品风潮。诱人的苹果、粉嫩的鲜桃、清新的柠檬，一件件精心创作的甜点栩栩如生，真假难辨，堪称艺术珍品。
作为世界上最优雅的酒店之一，茉黎斯酒店结合了18 世纪非凡的富饶和现代时尚风格，始终为宾客呈献顶级法式风味，堪称法国宫殿酒店的完美化身。本次开设的甜品店特别选择了年轻的建筑团队Ciguë操刀，旨在以全新设计概念，为酒店中的法式甜点注入新活力。建筑师们和Cédric一起工作了数周，切身实地了解甜点师的工作需求，最终，他们特别选择了搪瓷熔岩、封蜡黄铜、吹制玻璃罩等材料，为这间甜品店营造出不同以往的新颖气质。
下次入住茉黎斯酒店，又多一个非同凡响的“甜”蜜去处。
The capital's new culinary destination at 6 Rue de Castiglione. In the heart of Paris's bustling 1st arrondissement, Le Meurice and its virtuoso pastry chef, Cédric Grolet, will open their first pastry boutique for Parisians and visitors from around the world.
Step into the unique world of Cédric Grolet, named World's Best Restaurant Pastry Chef by Les Grandes Tables du Monde in 2017, and discover his bold creations for the first time in a store. With his innovative vision, he pairs visual beauty with technical prowess to present a selection of unique desserts, like the trompe-l’oeil sculpted fruits that made the talented pastry chef famous, in extra-clear glass cases. Filled with subtle flavors, this new space will offer exclusive access to Cédric Grolet's creations, finally available in a store.
Cédric Grolet likes to share his skill and create moments of togetherness that produce lasting memories, so he has designed innovative experiences to introduce people to his world. His motto is, "Beauty brings them in but taste brings them back." In the boutique, a pastry chef will demonstrate key steps in making certain signature desserts and their raw materials will be placed on display, revealing their secret ingredients!
For this project, Le Meurice and Cédric Grolet worked with the French architects' collective Ciguë, together designing a brand-new concept to breathe new life into French pastry. From the first meeting, Cédric Grolet was immediately won over by the ambitious project created by the young team, who stepped into his world and understood his desires. They worked together for several weeks at Le Meurice's pastry laboratory in order to capture the chef's spirit. The materials they chose–enameled lava, waxed brass, Hainaut Blue Stone, and blown glass bells–bring an ultra-modern touch to the space.
Born August 28, 1985 in Firminy, France, near Saint-Etienne, Cédric Grolet has been Le Meurice's Pastry Chef since 2012.Cédric joined Le Meurice as a sous-chef in 2011, before rapidly rising to the position of Pastry Chef. After being named Best Pastry Chef of the Year by Le Chef magazine in 2015, he received the 2016 Relais Desserts Excellence Award for Best Pastry Chef the following year. Cédric was also named Best Pastry Chef at the Trophées de la Gastronomie et des Vins ceremony in Lyon in 2016. On 17 October 2017, he won the title of World's Best Restaurant Pastry Chef from the prestigious association Les Grandes Tables du Monde. On 6 November 2017, he was named 2018's Best Pastry Chef by the Gault & Millau guide.
Open Tuesday to Sunday starting at noon.
