olate ▁and ▁air br ush es ▁it ▁to ▁rep licate ▁the ▁appearance ▁and ▁texture ▁of ▁f ruits ▁such ▁as ▁lem ons , ▁app les , ▁and ▁fig s . ▁ ▁Gro let ▁is ▁also ▁the ▁author ▁of ▁F ruits , ▁a ▁cook book ▁that ▁expl ores ▁his ▁fruit - based ▁dess ert s . ▁ ▁In ▁March ▁ 2 0 1 8 , ▁he ▁opened ▁his ▁first ▁pas try ▁shop ▁within ▁Le ▁Me ur ice ▁in ▁Paris . ▁ ▁Background ▁At ▁age ▁ 2 1 , ▁C éd ric ▁moved ▁to ▁Paris ▁to ▁work ▁at ▁F auch on , ▁a ▁French ▁g our met ▁food ▁producer . ▁In ▁ 2 0 1 1 , ▁after ▁working ▁at ▁F auch on ▁for ▁six ▁years ▁and ▁training ▁under ▁Christ ophe ▁Adam , ▁he ▁joined ▁the ▁team ▁at ▁the ▁lux ury ▁hotel ▁Le ▁Me ur ice . ▁In ▁ 2 0 1 3 , ▁he ▁was ▁named ▁the ▁executive ▁pas try ▁chef ▁at ▁Le ▁Me ur ice . ▁ ▁Awards ▁▁▁ 2 0 1 5 , ▁Best ▁Pas try ▁Che f ▁of ▁the ▁Year , ▁Le ▁Che f ▁Magazine ▁▁ 2 0 1 6 , ▁Rel ais ▁D ess ert s ▁Award ▁for ▁Best ▁Pas try ▁Che f ▁▁ 2 0 1 7 , ▁Om n iv ore ▁Pas try ▁Award ▁▁ 2 0 1 7 , ▁World ▁Best ▁Pas try ▁Che f , ▁" Les ▁Grand es ▁T ables ▁du ▁Monde " ▁▁ 2 0 1 8 , ▁Best ▁Pas try ▁Che f , ▁G