Cédric Grolet opens a boulangerie
After La Pâtisserie du Meurice by Cédric Grolet, the head pastry chef of the Meurice hotel has opened his own bakery and pastry store on avenue de l’Opéra. Formerly Casse-Noisette, by fellow pastry chef Jeffrey Cagnes, this new outlet will allow Grolet to express his creative talent with the help of Yohann Caron, his assistant at Le Meurice. The selection includes baguettes and sweet pastries such as a chocolate croissant filled with a candy bar created by Alain Ducasse, flower-shaped cakes, custard tarts, rum babas, cookies, upside down apple tart, Saint Honoré and Mont Blanc cakes, to take out or eat at one of a select number of tables in the upstairs tearoom. Don’t miss the Christmas log version of his signature Opéra cake made in a flower-shaped mold. Two types of freshly prepared sandwiches are also available daily.
Closed on Sunday