Monte Carlo treats itself to Cédric Grolet’s star-studded delicacy

A deliciously sweet aroma rises above the Casino Square... Summer 2025 promises to be a year of haute cuisine in Monaco with the long-awaited arrival of Chef Cédric Grolet at the Hôtel de Paris Monte-Carlo as Executive Pastry Chef. The trompe-l'oeil virtuoso is also opening a brand new showcase in his name, Cédric Grolet Monte-Carlo, on the palace's legendary patio.

Already crowned "World's Best Pastry Chef" by 50 Best in 2018, Cédric Grolet is making the Principality his new creative stage, having previously conquered Paris, London, Saint-Tropez, Val d'Isère, and Singapore. With this new location, he is sealing a prestigious collaboration with the Monte-Carlo Société des Bains de Mer group, strengthening the gastronomic influence of the world's most Michelin-starred resort.

"Its arrival marks a new milestone in our commitment to embodying the Art of Living in all its forms," ​​emphasizes Albert Manzone, CEO of the SBM Group.
A tea room by day, a gourmet immersion at any time
Starting this summer, the Hôtel de Paris's iconic patio will welcome a warm and elegant atmosphere for an unparalleled sweet experience. From a fruity breakfast to a refined lunch and an enchanting afternoon tea, the new tea room will offer a menu designed for all times of the day.

On the menu: avocado toast, scrambled eggs, waffles, pancakes, club sandwiches, and truffled ham and butter baguettes, as well as the chef's iconic creations-Lemon Flower, Mango, Raspberry Diamond, and Peanut-as well as exclusive new items created for Monaco.

An adjoining boutique will allow tea lovers to extend the experience at home, with the famous trompe-l'oeil fruits, cookies, cakes to share, and seasonal sweets.

An artistic vision of pastry in the heart of the palace
In addition to the tea room, Chef Grolet will bring his touch to all of the Hôtel de Paris Monte-Carlo's dining options-with the exception of the Louis XV - Alain Ducasse***-leaving his signature mark on the palace's culinary experience.

"His contemporary, refined, and bold approach fits perfectly with the Hôtel de Paris Monte-Carlo's ambition for excellence," says Olivier Thomas, General Manager of the establishment.
A tribute to the Prince, an exclusive creation
To celebrate his arrival in the Principality, Cédric Grolet is preparing a unique pastry dedicated to HSH Prince Albert II, a creation that will be unveiled at the official opening of the tea room.

"In Monaco, I rediscover the values ​​of rigor, elegance, and precision that have fueled my passion for twenty-five years. It's a reward to be able to bring my world here, to the heart of the Hôtel de Paris," says the chef.