And, trust us, the options can be be overwhelming when you walk through the doors. This view is key since the pâtisserie doesn’t display a menu. This queue offers the benefit of a front row view of the acclaimed pastry chef’s creations. You’ll find cookie art instead.ĭon’t skip Cédric Grolet Opéra if you hate queues. You won’t find your grandma’s cookies at Cédric Grolet Opéra. Queueing doesn’t discourage Grolet’s fans as we found when we joined the queue ourselves. Open since November of 2019, Cédric Grolet Opéra has a permanent queue that convenes before the shop opens in the morning and ends when it closes in the evening.
Those willing to wait in line or make a reservation can enjoy Grolet’s iconic creations at his pâtisserie near Paris’ equally iconic opera house. La Pâtisserie du Meurice by Cédric Grolet (see below) isn’t the only spot to experience what may be Paris’ most coveted pastries. Pictured here is a tray of the pâtisserie’s chocolate-filled version. Cédric Grolet Opéra Cédric Grolet takes croissants to the next level at his pâtisserie simply called Cédric Grolet Opéra. Sound intriguing? If so, check out the following unique Paris pastry shops: 1. With a common thread of pastry passion, these innovative pastry chefs are the ones who pique our interest the most. Others are self-taught, while a handful honed their baking skills in other countries. Some of these pastry chefs are classically trained with impressive culinary resumes. La Pâtisserie du Meurice by Cédric Grolet My KitchenAid, I’d be lost without it! We’ve heard that you love listening to music when you cook, what’s your favourite song or artist to bake to?Ĭraig: You’ve heard my music! Any pop or dance from the 90’s/00’s. What do you think is the hardest technique to master in your field?Ĭraig: Any chocolate or sugar work. Who has been your favourite person to cook for?Ĭraig: We cooked lunch for Guy Ritchie and his team when they came to shoot Sherlock Holmes: A Game of Shadows at the Manor which was pretty exciting! Warner Bros. The Estate also provides a whole host of seasonal produce which its great to be able to incorporate.Ĭraig: My Aunt’s wedding cake which had seven tiers! I have also baked a number of bespoke wedding cakes for Waddesdon brides at the Dairy and the Five Arrows Hotel. Working here gives me the flexibility to be creative and include unusual or unexpected elements in my menu design. I really enjoy creating new dessert menus for the Manor Restaurant. I have also had the opportunity to visit and study top chefs at Belmond Le Manoir aux Quat’Saisons, Paris House, The Vineyard & Jane Asher in London.Ĭraig: My team and I make all the pastries, cakes and desserts sold at Waddesdon, which although sometimes challenging (imagine making thousands of mince pies for Christmas!) is very rewarding. I have been incredibly lucky to learn from some great chefs here at Waddesdon.
I quickly realised I had a real passion for food and wanted to pursue a career as a chef, develop my skills and create great food people would enjoy. Craig: I started a part-time job cooking in a pub at the weekends whilst I was at college.
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