Head pastry chef atLe Meurice hotelsince 2012, Grolet’s imaginativetrompe l’oeil desserts, like the lemon, apple, or hazelnut that he featured in his first bookFruits, and his inexhaustible capacity for experimentation, has earned him high honors; he was named the Best Pastry Chef in the Wo...
A culinary arts graduate and former chef with over 10 years of experience in the food industry turned full time recipe developer and resident dishwasher. I believe that cooking is good for the soul and anyone can create delicious, restaurant-quality dishes at home – given the right recipe!