Cédric Grolet and Gisou are unveiling a second chapter of their collaboration, presented on the occasion of Paris Fashion Week. The project revives the concept launched in autumn 2025 and is again built around three exclusive pastries: Cherry Chocolate, Pink Praline and Sticky Toffee, inspired by the beauty brand's lip oils.
Gisou was founded by Negin Mirsalehi, a Dutch influencer with nearly 7 million followers on Instagram. Cédric Grolet, for his part, claims more than 14 million followers on the same platform. The chef also opened his very first chocolate shop in late 2025, in Paris.
In a comment attributed to Cédric Grolet, the pastry chef looks back on the genesis of this second chapter: « Cette deuxième collaboration nous a permis d'aller encore plus loin dans une aventure qui avait véritablement séduit nos communautés. Au cours de l'année écoulée, le chocolat est devenu une source d'inspiration encore plus importante dans mon travail. Réinterpréter Cherry Chocolate, aux côtés de Pink Praline et Sticky Toffee, était donc particulièrement stimulant. »
A narrow sales window
The three pastries will be sold on 3 and 4 October 2026, while stocks last, in Paris and Saint-Tropez.
This collaboration follows the line of partnerships forged in recent months between beauty and gastronomy players to extend their brand universe and offer consumers new experiences.
