Get. This. Now. The cookie pizza at Cedric Grolet, Paris

In a bright, minimalist space at 6 rue Danielle Casanova in Paris’s 2nd arrondissement, the Cedric Grolet Café is all about refined simplicity and indulgence. And their latest must-try treat is the cookie pizza.

We’ve never encountered a pastry quite like Cédric Grolet’s cookie pizza – a crisp, oversized cookie base that’s practically begging to be devoured in its entirety. The foundation is a hybrid of sablé and classic cookie dough, baked to a satisfying snap that gives way to melt-in-the-mouth richness.

Depending on the flavour, the dough itself shifts between white, milk or dark chocolate, perfectly calibrated to complement each topping.

Take the pistachio edition – it pairs white chocolate cookie dough with a layer of pistachio praline, a ribbon of vanilla caramel and a scattering of sugary pistachios for textural contrast. The hazelnut version swaps in milk chocolate dough and hazelnut praline, studded with caramelised nuts for an extra crunch.

For something more adventurous, the banana peanut cookie pizza combines caramelised bananas, smooth peanut paste and vanilla caramel atop milk chocolate dough. Seasonal offerings include the pear and strawberry version.

Cédric Grolet, born in Firminy, France, moved to Paris at 21 to join Fauchon and later became executive pastry chef at Le Meurice under Alain Ducasse. He’s earned Best Pastry Chef of the Year (2015, Le Chef Magazine) and the Relais Desserts Award (2016) and was named World’s Best Pastry Chef in 2018. His fruit-perfect trompe-l’œil desserts turned him into an Instagram star, where he now boasts over 11 million followers.

Since launching his first boutique at Le Meurice in 2018, Grolet has expanded to an Opéra-district café, a London outpost at The Berkeley (2022) and a Singapore shop (2023), each echoing the same ethos of precision, creativity and joy.

In many ways, the cookie pizza is a pitch-perfect snapshot of where pastry is right now – playful, boundary-blurring, and designed for both the palate and the camera. Food mashups like this aren’t just gimmicks – they’re part of a broader shift toward bold, genre-defying creations that lean into nostalgia while rewriting the rules. Whether it’s a sign of culinary genius or veering into Frankenfood territory, we’ll let you decide. Either way, it’s worth a bite.