75 Popcorn

The 75 Popcorn is a signature dessert created by French pastry chef Cédric Grolet, served at his eponymous venue in Saint-Tropez, France. As documented by Jack's Dining Room, the dish is a playful, deconstructed take on the classic French 75 cocktail, which traditionally combines gin, lemon juice, sugar, and Champagne. Grolet’s version transforms these liquid elements into a whimsical, textural experience centered on popcorn.

Key ingredients include a light, airy popcorn mousse or cream, often paired with a gin-and-lemon gel or curd to replicate the cocktail’s bright, citrusy notes. The popcorn itself is typically caramelized or coated in a Champagne-flavored sugar, providing a crunchy counterpoint to the creamy components. A great version is distinguished by the perfect balance of sweet, tart, and savory flavors, with the popcorn retaining its crispness without becoming soggy. The Champagne element should be subtle, not overpowering, while the gin adds a botanical complexity that elevates the dish beyond a simple dessert.

Regional variations are rare, as the dish remains closely tied to Grolet’s avant-garde style. However, some pastry chefs have experimented with different spirits, such as vodka or elderflower liqueur, or swapped popcorn for other puffed grains like sorghum or quinoa. The 75 Popcorn exemplifies Grolet’s philosophy of reimagining classic cocktails as edible art, a trend that has influenced dessert menus in high-end restaurants from Paris to New York.