French pastry chef’s ‘food porn’ has millions drooling on Instagram

When Cedric Grolet takes out his pastry knife, millions of mouths water. The young Frenchman, named the top patissier on the planet last month by “The World’s 50 Best Restaurants” list, is an Instagram superstar.

Videos of him slicing through the exquisite fake fruit he creates to reveal their tastebud-teasing interiors get millions of views on social media.

Millions more drool over images of his glossy hyper-realistic pears, apricots, lemons, peaches and even tomatoes, with Vogue — a magazine not  known for its championing of high-calorie desserts — saying they “leave you wanting to lick the screen”.

“His fans cry, fall into his arms and demand autographs” and selfies, said the usually sober French daily Le Monde.

His work is pure “food porn”, it declared, with only a select few getting the chance to consummate their desire every day at the top Paris hotel where he works.

With high tea at Le Meurice featuring his cakes sometimes booked weeks in advance, Grolet opened a tiny boutique there in March.

Its shelves empty within hours every day.

Continue at THE LOCAL: French pastry chef’s ‘food porn’ has millions drooling on Instagram – The Local


Meet Cédric Grolet, the French pâtissier using Instagram in a pastry revolution

In the last 20 years in France and around the world, there’s been a pastry revolution – who’s ready for the next 20?

When I was a junior chef in the early seventies, French cuisine was going through a revolution that was referred to as ‘nouvelle cuisine’. At the time it became fashionable for young chefs to dare to create new dishes and to innovate and adapt classic dishes by making them lighter, smaller, easier to digest and more attractive to the eye.

The French pâtissiers, however, took a little longer to revolutionise their gâteaux and patisseries. Until the 1990’s in most French pâtisseries the selection of petits gâteaux was identical. The norm was little cakes made with puff pastry like mille-feuilles, apple turnovers and apple tarts. Other seasonal fruit tarts had a sweet pastry base and were coated in an apricot glaze [ . . . ]

Continue at SBS: Meet Cédric Grolet, the French pâtissier using Instagram in a pastry revolution | SBS Food

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