For Claire Heitzler, pastry is above all a story of taste, always attached to the quality of raw materials, placing the seasons at the center of her creations, a genuine desire to integrate biodiversity and the environment into her daily pastry making. This desire for responsible and virtuous pastry has always accompanied the one who has been recognized on several occasions by her peers as Best Pastry Chef of the Year, saluting all the finesse and quality of her work that she has been able to express within the most prestigious addresses: Beige Alain Ducasse Tokyo in Japan, Hotel Park Hyatt in Dubai, Hotel Ritz in Paris, Restaurant Lasserre or at Maison Ladurée. With her frank love of the product and her privileged relationship with her producers, Claire Heitzler brings great freshness and a great dose of elegance to her desserts, combined with a successful balance of flavors. The teaspoon is just begging to go back!
To discover at Taste of Paris on Friday September 17th.
Photos © Cécile BURBAN / @galerietokyo – @chloe vollmerlo