Cedric Grolet Patisserie Adds Fruits and Flowers Menu to Berkeley Hotel | Eater London

"Housed in an angular, minimalist showroom near the Tuileries, this boutique is largely devoted to the chef’s trompe-l'œil fruits displayed on white marble pedestals. Offerings change with the seasons — examples have included pine nuts, figs, cacao pods, quinces and a young Thai coconut — and each creation layers multiple textures and preparations. A quince composition, for instance, may feature a molten centre of jellied quince stock infused with peels and seeds, quince dice cooked in the stock (some candied), a sugar-free quince marmalade and a mousse enriched with quince paste. Across the shop, there is a clear commitment to using as little sugar as possible except where it is essential for leavening, moisture retention and mix stability." - James Hansen