One of the world’s most celebrated pastry chefs, Cedric Grolet, has officially landed in Monaco. With over 12 million followers on social media and a cult-like fan base that queues for hours outside his boutiques in Paris and London, the arrival of Cedric Grolet Monte-Carlo at the Hôtel de Paris marks a defining moment for the Principality — and for the future of luxury pâtisserie.
On Wednesday 30th July, the courtyard of the iconic Hôtel de Paris was transformed into a temple of haute pâtisserie as Grolet opened the doors to his newest boutique and tea room. The atmosphere was electric. Fans turned out in numbers to sample his famed fruit-shaped desserts and meet the chef himself, who spent the morning posing for selfies, sharing moments on Instagram, and personally welcoming guests into his world.
“It’s a huge milestone for us,” Grolet told Monaco Life during an exclusive press preview the day before. “This space reflects everything I believe in: refinement, clarity, and a certain emotional connection between the dessert and the person eating it.”
His signature style — desserts sculpted to resemble real fruits or delicate flowers — is not just about visual theatrics. Each creation delivers flavour with surgical precision. “If I make a lemon tart, it must taste like lemon. Pure, fresh, unmistakable. That’s how I work,” he said.
It’s this minimalist intensity that defines what Grolet calls simplexity — the pursuit of simple things executed with extraordinary precision, where the apparent ease of each dessert hides a deeply complex process.
inside the boutique: flavour meets form
The Cedric Grolet Monte-Carlo experience is more than dessert — it’s a carefully choreographed sensory journey. The 200m² boutique and tea room, co-designed by Grolet alongside Monte-Carlo Société des Bains de Mer’s construction team, flows from a striking interior space out onto the newly reimagined courtyard of the Hôtel de Paris.
Inside, the design features soft curves, warm-toned stone, and a soothing neutral palette that sets the tone for a calm, sculptural environment. “It’s not just about putting cakes on a counter,” said Grolet. “It’s about how people move through the space, what they feel when they enter, how the pastries are displayed. Everything has to make sense.”
Outdoors, the terrace is framed by Mediterranean light and elegant gazebos, creating a relaxed al fresco setting. “There’s a lot of light here, but it’s still a courtyard,” he explained. “So we went to the quarry ourselves to select the stone and colours that would bring warmth and brightness. I always work closely with my architect — design is as much part of the experience as the dessert itself.”
At the heart of the boutique is a glass kitchen where chefs are on full display, crafting viennoiseries and trompe-l’œil desserts with near-balletic precision. The tea room offers an all-day service, from breakfast through to an elevated afternoon tea. Morning options include avocado toasts and warm croissants; lunch brings gourmet takes on café classics like croque-monsieur and truffle baguettes; while tea time showcases Grolet’s sculpted fruit, delicate flower confections, and classic French flans.
For those on the move, takeaway offerings include cookies, tarts, and his famed fruit illusions — each made with minimal sugar, gluten-free ingredients, and a seasonal, local approach wherever possible.
The Monte-Carlo menu, for example, includes a reimagined fraisier made with almond paste, inspired by a private dinner with Prince Albert II. “My research had led me completely in the wrong direction,” Grolet said with a laugh. “He told me he liked almond paste, which really surprised me. So I adapted our fraisier recipe to include it. It’s a little nod to tradition, and a little wink to the Prince.”
monaco, meet the man behind the magic
Crowned World’s Best Pastry Chef by 50 Best in 2018, Cédric Grolet is now as much a global brand as he is a chef — and that ascent was powered by social media. His breakout moment came with a single Instagram post at age 28. “I thought, ‘If I get 100 likes, that would be amazing.’ It got 3,500 likes,” he recalled. “I didn’t understand who all these people were who loved my work and didn’t even know me. That’s when something clicked.”
From that moment, Grolet began to approach Instagram not just as a platform, but as a professional tool. Over the next decade, he transformed his pastry vision into a creative empire, blending craft, content and performance. Today, he operates seven social accounts, employs a dedicated media team, and oversees boutique locations in Paris, London, Saint-Tropez, Singapore and now Monaco — each with its own aesthetic and creative direction.
“Twenty-five years ago, being a pastry chef wasn’t glamorous,” he said. “It was what you did if you weren’t smart enough for school. But I loved baking. And now it’s become trendy. We helped make it that way.”
And yet, Grolet is adamant that visuals are not enough. “Beauty bring people in, but flavour brings them back,” he said. “I want to create desserts people remember — not because they’re flashy, but because they’re focused, intentional and lasting.”
a bold alliance between tradition and trend
The partnership with Monte-Carlo Société des Bains de Mer is a strategic move for both sides — one that blends heritage with modernity. In addition to launching his new boutique and tea room, Grolet has been appointed Executive Pastry Chef of the Hôtel de Paris Monte-Carlo, overseeing desserts across its venues (with the exception of Le Louis XV-Alain Ducasse).
It’s a statement of intent: introducing one of the world’s most followed and forward-thinking pastry chefs into one of Europe’s most iconic hospitality institutions. The result is a new expression of luxury — where timeless elegance meets digital-era desirability.
“We share with Chef Cédric Grolet the same spirit of excellence, creativity, and innovation,” said Stéphane Valeri, Chairman and CEO of Monte-Carlo SBM. “His arrival strengthens our position as one of the world’s top gastronomic destinations.”
Grolet added: “This is more than just a new boutique. It’s a place where people can discover my world. To win the hearts of people here, I wanted to create something that blends into the heritage of the Hôtel de Paris, but also speaks to a younger generation. We kept the elegance, but made it warm, open, and bright. I want this space to feel alive.”
practical information
Cedric Grolet Monte-Carlo is located in the courtyard of the Hôtel de Paris Monte-Carlo, Place du Casino. The tea room and boutique are open daily from 8:30am to 7:00pm during the summer season, and closed on Mondays and Tuesdays from October to May. The venue offers indoor seating for 36 guests and outdoor seating for 60, with a full takeaway selection available.
See more in Cassandra Tanti’s video below…
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All photos courtesy of Monte-Carlo SBM