Cédric Grolet, the brilliant French pastry chef and illusionist seems to have been cultivated specifically for this moment. A deeply talented chef with a flair for eye-catching pastries that sparkle on social media, begging to be shared.
Likely you’ve seen Grolet’s works of edible art, even if you didn’t know they were his. Mesmerizing stills or videos of glistening fruits - like fig, lemon or apple - cracked open with a spoon, releasing ganache or cream filling, and revealing themselves as pastry along with Grolet’s genius, imagination, and technique.
For the next two weeks, until Friday, April 12, we’ll be taking your questions for chef Cedric Grolet in our latest edition of Table Talk.
As a 'thank you,’ we're giving two lucky members a signed copy of chef Grolet’s brand new book “Fruit: The Art of Pastry”: https://amzn.to/2UkE0nC To participate, send us your questions, and we’ll email you a link to enter for a chance to win*.
Born in the food and wine rich Loire region of France, Grolet trained in Paris where he quickly captured the attention of the pastry world with hs showstopping lifelike creations. As head pâtissier at Restaurant Le Meurice Grolet (https://www.alainducasse-meurice.com/en) he continues dazzling fans around the world, amassing an Instagram cult following of over one million.
Grolet's industry accolades are extensive and growing having been named 2015 Pâtissier of the Year by Le Chef Magazine, 2016 Best Pastry Chef by Relais Desserts Excellence Awards, and 2017’s Best Restaurant Pastry Chef by Les Grandes Tables du Monde.
Follow Cedric’s every move on Instagram @cedricgrolet: https://www.instagram.com/cedricgrolet/
We'll be taking your questions in the comments section from now through Friday, April 12th.
For other editions of Table Talk go here: https://www.chowhound.com/tag/table-talk.
*Only residents of the 50 United States or the District of Columbia will be eligible to enter.
**Images reprinted with permission from Cédric Grolet.
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