Shining, perfectly sculpted fruit shells, containing unexpected, savory flavors: the gorgeous trompe l’oeil treats of pastry master Cédric Grolet. Without a trip to Paris, it’s impossible to taste one. Except for this weekend in New York.
From April 5-7, Dominique Ansel Bakery in Soho will host Grolet for a three-day pop-up. This will be the first time Grolet has offered his pastries in New York.
Like at his own shop on the first floor of Le Meurice in Paris, where he is executive pastry chef, Grolet will be offering a small selection of his fruit creations. Three pastries, to be exact: Le Citron is a vibrant yellow lemon with yuzu ganache around a lemon marmalade center with candied lemon peel and mint; La Fraise is a strawberry of creamy strawberry ganache and a center of fresh strawberries and strawberry compote; La Noisette is a hazelnut with hazelnut ganache, caramel, hazelnut praliné, and hazelnut biscuit.
Additionally, Grolet will be releasing the English version of his cookbook, Fruit: The Art of Pastry (Editions Alain Ducasse). This thorough instructional contactions 130 recipes using 45 fruits and will be available for purchase at Dominique Ansel Bakery during the pop-up.
Pastries will only be available while supplies last, so it’s best to go earlier rather than later. (Hours on Fridays and Saturdays are 8 a.m. to 7 p.m., hours on Sundays are 9 a.m. to 7 p.m.)
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