Opera Patisserie

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A showcase of pâtisserie perfection, Goûtea fuses the French tradition of sweet snacking and the best of British afternoon tea. What they have in common is that they are original and also use components that respect the seasons, since it is always the raw materials that guide his creativity. Op é ra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. He fashions trompe l'oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. when the fork plunged in, concentric layers of cake, cream and silky fruit purée were revealed, a flavor bomb of heightened color, texture and taste.

From that standout feast to a magnificent wedding centrepiece, celebration cakes by Cédric Grolet are exquisite, edible works of art. Choose from three re-imaginations of the classic Saint Honoré which all cater for 70 or more guests: a tall and tierred creation, a showstopping single tierred cake or stunning number-shaped delights, all available in either decadent vanilla or chocolate. If you would like to know the lead time of a specific product, please do not hesitate to contact us.Sa démarche artistique commence sur une feuille blanche où il matérialise ses idées pour élaborer des pâtisseries à la frontière de la sculpture.

With 130 recipes featuring 45 fruits—citrus, berries, wild and exotic fruits, and even nuts—every pastry lover will want Fruit, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making.He combines gourmet recipes with the artistry of piping to create original cakes and tarts in the shape of flowers. The most acclaimed pastry chef today, living in Paris and under the command of another emblematic French cuisine figure, Alain Ducasse, finally presents a book that goes over his creative mood. The Chef’s signature Mango Flower offers a contrasting burst of winter sun, while sharing cakes are pure indulgence. Du croquis du chef au dessert photographié comme une oeuvre, on y découvre avec plaisir et fascination le processus de création de Cédric Grolet. Véritables fils conducteurs de sa pâtisserie haute couture, les fruits y sont travaillés pour révéler leur essence et leur puissance.

Piping a cream, a ganache, or a meringue brings an aesthetic and gustatory balance to a dessert ”, explains the popular chef. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Fleurs brings together more than 80 recipes made with almost no material, no complicated ingredients, as Grolet himself explains, “they just require patience and a helping hand”.After the international success of Fruits and Opéra, Cédric Grolet launches a new recipe book for fine pâtisserie: Fleurs. Catching the eye with its glossy mahogany shell, a chestnut illusion cake pairs velvety cream with crisp hazelnut and a rich blackcurrant centre. Guided by illustrated, step-by-step directions, you will be able to express your own creativity brought to life through the ingredients, whether a Chantilly cream or a ganache. Somewhat uncommonly for a book that also qualifies as showcase for imagination, this work also includes step-by-step photo sequences illustrating the creation of dramatic decorative flourishes, most often intricate piping that suggests petals. Today, the renowned pastry chef’s first pâtisserie outside of Paris, overlooking Hyde Park, is a true feast for the senses.

Taking fruit as a starting point, the book, published in French, delves into the personal style of this chef which has made him worthy of worldwide fame. Dark, glossy chestnuts give way to hidden blackcurrant centres, mango flowers pack a refreshing tropical punch, and the Bûche de Noël is served with a festive flourish.Citrus, stone fruits, fruits with seeds, exotic fruits, red and black berries, wild fruit, nuts, and with peels. Playing with colors, shapes, and ingredients, the chef finds flowers are an infinite source of inspiration. In it, he wanted to pay tribute to his mother, “who told me that with a simple flower you can conquer the world. His creations usually start from a sketch, a drawing, that Cédric Grolet uses as a starting point to then try to turn into reality. He miniaturizes Sachertortes and Paris Brest for individual servings, and offers a free-form galette-like tarte à la crème.