This summer, Cédric Grolet will join the Hôtel de Paris Monte-Carlo as executive pastry chef, where he will open a new address, shop and tea room, to taste his signature pastries: Cédric Grolet Monte-Carlo.
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Relais Desserts has been grouping French Haute Pâtisserie (high pastry) world elite together for 40 years, to ensure it shines all over the globe.
This summer, Cédric Grolet will join the Hôtel de Paris Monte-Carlo as executive pastry chef, where he will open a new address, shop and tea room, to taste his signature pastries: Cédric Grolet Monte-Carlo.
Iginio Massari received the honorary title of “Master of the Italian Pastry Art” on 2 April in Rome. An acknowledgement that salutes his commitment to a gourmet and quality pastry. Congratulations Iginio!
Congratulations to Hélène Mao, pastry chef at the Westin Paris, who wins the Ice Trophy contest! For this 4th edition, she won over the jury with her creations on the theme «Ice cream in all its forms».
