CÉDRIC GROLET: FRANCE’S PÂTISSERIE PRODIGY

Cédric Grolet’s signature pears aren’t picked from any orchard known to man. Coated in an ethereal golden sheen, these pears look as though they were plucked from the same celestial orchard growing the apples that tempted Atalanta, the mortal huntress of Greek mythology. Slice into the lustrous exterior and you’ll reveal the pear’s white chocolate shell and pear mousse filling while a river of fresh pears cooked in pear compote and herbs flows onto your plate. Each element of this pastry harmonizes to capture the complexity of a pear’s flavor: delicately sweet, slightly tart, and subtly earthy. It’s the ultimate expression of a pear in pastry form. It’s only one in Cédric’s seasonal lineup of desserts inspired by apples, lemons, and every fruit in between. And it’s the reason his name is the one on everyone’s lips.

Few pastry chefs have made this large an impact on the world of baking at such a young age. At 34, Cédric is the executive pastry chef at the hotel Le (Ducasse Édition, 2017), has been translated into 15 languages and hit the US market as in March of this year. He revolutionized pâtisserie by “desugarizing” pastry, a way of eliminating the white noise of sugar that drowns out the natural flavor of other ingredients. France’s up-and-coming high-end pastry chefs, like Yann Couvreur and Mori Yoshida, have followed in Cédric’s stead, solidifying desugarization as a nationwide movement. Last year, Cédric was recognized as the 2018 World’s Best Pastry Chef by the World’s 50 Best Restaurants, following in the footsteps of Pierre Hermé and Dominique Ansel, who won the award in previous years.