Cédric Grolet to Open Boutique and Tea Room in Monaco by Summer 2025
Renowned pastry chef Cédric Grolet announces plans for a new establishment at the Hôtel de Paris, featuring a range of innovative pastries and a tea room experience.
Cédric Grolet, a celebrated pastry chef known for his artistic and technical confections, has announced plans to open a boutique and tea room in Monaco in the summer of 2025. The new establishment will be situated in the patio of the Hôtel de Paris, replacing the previous concept store, Taera Monte-Carlo.
This initiative has been confirmed by the Société des Bains de Mer (SBM).
In addition to his role as a pastry chef at the new location, Grolet will serve as the executive pastry chef for the palace, with the exception of the Louis XV-Alain Ducasse restaurant, which will maintain its own pastry chef.
The boutique is set to offer a curated selection of pastries, including Grolet's signature trompe-l'œil fruit creations, shareable cakes, cookies, and seasonal specialties.
An exclusive pastry designed in honor of Prince Albert II is planned to be unveiled at the grand opening.
The accompanying tea room will accommodate 36 guests indoors, with additional seating for 60 on the terrace.
The menu will feature a variety of sweet and savory items available from breakfast until tea time, drawing inspiration from Grolet's Parisian store located on Avenue de l'Opéra.
This venture marks a continuation of Grolet's international expansion, which includes established locations in Paris, London, Singapore, and Saint-Tropez.
His collaboration with SBM symbolizes a return to his roots, having previously worked under Alain Ducasse at Le Meurice in Paris, an experience that significantly influenced his pastry-making philosophy.
Vincent Puma, a long-time collaborator of Grolet, will oversee the operations at the new venue.
The integration of Grolet’s culinary vision into the Hôtel de Paris's extensive dining offerings, including room service and banquets, aims to enhance the overall gastronomic appeal of the luxury hotel.
The anticipated opening in summer 2025 aligns with a vibrant period for Monaco, notably during the Formula 1 Grand Prix.
Grolet has expressed his enthusiasm for the project, acknowledging the principality's standard of quality and ambition as reflective of his own culinary pursuits.
"The Hôtel de Paris is a SBM establishment that fully corresponds to what I do today.
It is, for me, the reward for 25 years of work," said Grolet.
This initiative has been confirmed by the Société des Bains de Mer (SBM).
In addition to his role as a pastry chef at the new location, Grolet will serve as the executive pastry chef for the palace, with the exception of the Louis XV-Alain Ducasse restaurant, which will maintain its own pastry chef.
The boutique is set to offer a curated selection of pastries, including Grolet's signature trompe-l'œil fruit creations, shareable cakes, cookies, and seasonal specialties.
An exclusive pastry designed in honor of Prince Albert II is planned to be unveiled at the grand opening.
The accompanying tea room will accommodate 36 guests indoors, with additional seating for 60 on the terrace.
The menu will feature a variety of sweet and savory items available from breakfast until tea time, drawing inspiration from Grolet's Parisian store located on Avenue de l'Opéra.
This venture marks a continuation of Grolet's international expansion, which includes established locations in Paris, London, Singapore, and Saint-Tropez.
His collaboration with SBM symbolizes a return to his roots, having previously worked under Alain Ducasse at Le Meurice in Paris, an experience that significantly influenced his pastry-making philosophy.
Vincent Puma, a long-time collaborator of Grolet, will oversee the operations at the new venue.
The integration of Grolet’s culinary vision into the Hôtel de Paris's extensive dining offerings, including room service and banquets, aims to enhance the overall gastronomic appeal of the luxury hotel.
The anticipated opening in summer 2025 aligns with a vibrant period for Monaco, notably during the Formula 1 Grand Prix.
Grolet has expressed his enthusiasm for the project, acknowledging the principality's standard of quality and ambition as reflective of his own culinary pursuits.
"The Hôtel de Paris is a SBM establishment that fully corresponds to what I do today.
It is, for me, the reward for 25 years of work," said Grolet.
