Our know-how

At Cedric et la Chocolaterie, every creation is the expression of a pastry chef dedicated to the art of chocolate. Here, the precision of movement, the balance of flavors, and the quest for texture find their inspiration in French pastry.

Our approach is based on a simple belief: chocolate should be thought of as a dessert. Each praline, ganache, or confit is born from the creativity of our Chef and meticulously crafted by our chocolatiers. The result: creations where emotion blends with indulgence.

More than just a chocolate shop, Cedric et la Chocolaterie celebrates a vision of taste where creativity, precision, and passion unite to offer a new way to savor chocolate.

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Creativity

Creativity is our driving force, our signature, and our greatest source of inspiration. It guides every idea, every gesture, and every chocolate we imagine.

We love playing with textures and updating classics. This creative freedom is what allows our chocolates to tell a story and awaken the senses.

A childhood dream

It all began with a childhood dream: to create a chocolate factory with a magical universe where creations come to life.

Our creations pay homage to the wonder of our first sweet pleasures, blending imagination, nostalgia, and modernity. Because growing up also means knowing how to retain a part of childhood: the part that inspires us to dream and create.

Chocolate

Chocolate comes in all its forms here, dark, milk, and white, to reveal the richness and diversity of its flavors. Each variety has its own personality, strength, and sweetness, which we seek to enhance through our creations.

Cedric Grolet

After having made his mark on the world of pastry at the Parisian palace Le Meurice, where he has been Chef since 2012 with his iconic concept of Sculpted Fruits, and inaugurating his first boutique in the hotel in 2018, he opened a new address in 2019: Cedric Grolet Opéra. For the first time, he combined pastries and pastries, giving birth to his second universe: Fleurs. Today, Cedric Grolet is a group of more than 600 employees promoting the art of French pastry throughout the world, from Saint-Tropez to Singapore, via London and Monaco.