The most popular pastry chef of the moment Cédric Grolet has announced some very delicious news. That of the opening of the Cédric Grolet Café: a new address for a new concept in Paris!
Cédric Grolet, it’s the name that resonates worldwide among gourmets. Its trompe-l'oeil attracts tourists from all over the world to the capital. And the biggest stars love it. And for good reason, the former pastry chef of Le Meurice has stood out for its extraordinary creations. Creations as delicious as they are original, which have made his boutique at Opéra an obligatory stop.
Cédric Grolet Opéra: victim of its success?
Building on its success, the Cédric Grolet Opéra boutique sees thousands of customers pass through every day. Some are even willing to wait for hours in the queue. For the pleasure of being able to taste one of the famous chef's trompe-l'oeil. From mango to hazelnut, including lemon, the creations never end. But a problem eventually arises. The Cédric Grolet Opéra boutique is a pastry shop in the literal sense. A simple place to purchase, where you can pick up the cake(s) of your choice to take away.
Cédric Grolet Café: the new trendy concept
But Cédric Grolet started 2024 with very exciting news for Parisians! The Cédric Grolet concept is expanding and now offers the Cédric Grolet Café. A place, which as its name suggests, will allow you to savor the chef's creations on site. In a more friendly spirit and closer to catering. A gourmet coffee shop, where the chef will offer creations “which will evolve over the seasons”. All accompanied by a nice selection of hot and cold drinks. We have already spotted the ultra gourmet pizza cookie, which will undoubtedly become the best-seller of this gourmet spot.
For this third address, Cédric Grolet chose a central district. The 2nd arrondissement will be the trendy setting of this new address, which will open at 6 rue Danielle Casanova this Wednesday February 7, 2024.
Cédric Grolet Café: a new address for a new concept in Paris. Will you let yourself be tempted by this new gourmet concept?
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by Julie Yapo
