Cédric Grolet takes the sweet reins at Hôtel de Paris Monte-Carlo
Cédric Grolet moves to Monaco, where he becomes Executive Pastry Chef at the Hôtel de Paris Monte-Carlo. A new gourmet address will open its doors this summer, in the heart of the legendary palace.
A wind of sweet creativity blows through the Principality: from summer 2025, Cédric Grolet will bring his signature universe to the Hôtel de Paris Monte-Carlo. The chef, renowned for his precise, poetic creations, will take charge of the establishment's patisserie, while inaugurating a tea room and boutique in his own name. A first in Monaco, this marks a new stage in the pastry chef's career.
A tea room in the heart of the palace
Set in the intimate patio of the Hôtel de Paris, this new address, named Cédric Grolet Monte-Carlo, will welcome visitors from early morning. A range of sweet and savoury dishes will accompany gourmets throughout the day: açaï bowls, Bénédicte croissants with salmon, club sandwiches, trompe-l'œil pastries and exclusive creations will punctuate the menus. In the afternoon, tea time will feature the chef's famous desserts: Fleur Citron, Diamant Framboise, Fleur Vanille, and many more surprises.
But Cédric Grolet's influence doesn't stop there. As Executive Pastry Chef, he will now oversee all the hotel's sweet offerings, from room service to banquets and restaurants, with the exception of the Louis XV - Alain Ducasse, which retains its own signature. He will be supported in this mission by his long-time collaborator, chef Vincent Puma.
A vision of excellence shared with Monaco
This collaboration is fully in line with Groupe Monte-Carlo Société des Bains de Mer's desire to strengthen its gastronomic reputation. " Cédric Grolet is one of the world's leading pastry chefs. His arrival at our Resort, and in particular at the Hôtel de Paris Monte-Carlo, further strengthens our status as a leading destination for the Art de Vivre and gastronomy in Europe ", emphasizes Albert Manzone, General Manager of the Group.
An enthusiasm shared by Alain Ducasse himself: " Cédric and I have known each other since 2013, and I enjoy following his career path. He knows how to play with the codes of patisserie and offer a resolutely contemporary vision, often surprising and always absolutely right. "
Echoing this new chapter, Cédric Grolet has created an exclusive tribute to H.S.H. Prince Albert II, which will be unveiled at the summer opening. For the chef, this move to the Principality represents much more than a professional project: " The Hôtel de Paris Monte-Carlo is the only hotel in Monaco that fully corresponds to what I do today. For me, it's the reward for twenty-five years' work. "
With this arrival, Monte-Carlo once again confirms its status as a world-renowned gastronomic mecca, where the art of living is combined with audacity and refinement.
These news might interest you
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
