Master pâtissier Cedric Grolet talks taste
The pastry chef Cedric Grolet loves his tattoos, snowboarding in the Alps and Tahitian vanilla
My personal style signifiers are tattoos, Nike sneakers, and oversized T-shirts, often with a lot of colour because that reflects my personality. I think a casual style – and being comfortable in the kitchen – is the way to go. The tattoos serve as special souvenirs from the places I’ve been. I started getting them when I was younger whenever I went on a trip – such as my sleeve, which is in the Māori style, from Tahiti. I also have tattoos that reflect my work, such as the rolling of dough or the fruit trees that inspire my creations.
The last thing I bought and loved was a special birthday dinner for friends in Bali. We ate delicious burgers on the beach with our feet in the sand. The best souvenir I’ve brought home are vanilla beans from Tahiti. These beans are so floral, and I’ve developed several new pastries for my bakery Cédric Grolet Opéra and Le Meurice. I like to use one main ingredient – for example, my Vanilla Flower cake is a mix of vanilla ganache, vanilla almond biscuit, vanilla milk jam and vanilla cream. And my Vanilla Bean is a trompe-l’oeil pastry that you cut into to reveal a variety of textures.
The best book I’ve read in the past year is Les Lapins Ne Mangent Pas De Carottes (Rabbits Don’t Eat Carrots) by journalist Hugo Clément, which looks at climate change and biodiversity. I also published my own book this year, Flowers. It took me more than a year to complete, so it’s been incredible to see it come to fruition. In my fridge you’ll always find water and fresh fruits and vegetables. I’m very careful about my health and what I eat, so I tend towards unprocessed things. I like to have fresh juices in the morning, especially pineapple juice, so I always have that on hand. If I’m in London, working at my patisserie at The Berkeley, however, I’ll usually just wait until I get to their kitchens, as the juice there is amazing.
My style icon is the New York-based artist Daniel Arsham. I love his art, film and architecture work – and his subject matter, which is often in a state of decay. And then his personal style – the way he wears workwear clothing, and even his sneakers… it all just works. The festive tradition I most look forward to is returning home to my family for the holidays. Once we’re all together again, we just chill out for four straight hours and eat bread and drink hot chocolate. It’s a delicious and simple time, but it’s about connection. It’s also when we like to have the special bûches de Noël cakes of my childhood.
I don’t listen to podcasts because I am very focused on my work and, although I know that TV, social media and podcasts are great sources of knowledge, I prefer not to be influenced by other people’s ideas.