From L’Atelier Robuchon to Le Jardinier: Four examples of Titouan Claudet’s sublime pastry

How can Titouan Claudet be responsible for the pastry station at a luxury hotel in Geneva, The Woodward, two Michelin-starred restaurants, L’Atelier Robuchon and Le Jardinier, Bar 37, and an exclusive boutique, Le Comptoir, without going mad? There is only one possible answer: a great deal of passion.

In so good.. magazine 34, we show how this young chef is able to sublimate pastry with an elegant aesthetic and a balanced and precise geometry of flavor based on four creations, each emblematic of the four settings in which he works.

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Le Chocolat (L’Atelier Robuchon). A celebration of chocolate in all its forms

“I wanted to showcase different textures and dimensions: crunchy, soft, frozen, mousse-like, and crispy, all with a rich 68% cocoa base. The chocolate is further enhanced by cacao mucilage juice, with subtle notes of peach and lychee that bring a fruity, tangy twist to the cocoa,” he explains.

Visually, the dessert is inspired by the opaline and plate design reminiscent of a Japanese temple, where the clean, geometric lines of architecture influence the overall composition.

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Le Roulé Exotique (breakfast at The Woodward Hotel). Reimagining the croissant dough

“I reimagined the croissant dough by incorporating the bicolored layers of my signature puff pastry. The colored part, made with cocoa, complements the classic round shape of the croissant, offering both visual appeal and depth of flavor. This roll evolves with the seasons, always featuring vibrant yellow fruits.”

It’s a balance of modern aesthetics and seasonal flavor, where he aims to combine the beautiful with the delicious.

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La Meringue Crème (Le Jardinier restaurant). Updating the classics

Inspired by the classic meringue dessert and the Swiss ‘Madeleine de Proust,’ this creation brings modern flavors to a traditional favorite. The meringue is crafted into thin, delicate pieces, each weighing only 3-4 grams. This requires immense precision in its preparation, and the result is a light and airy texture.

“The visual inspiration comes from the works of Hakon Anton Fagerås, where the meringue almost resembles a tablecloth, adding a touch of elegance. It’s a subtle nod to local traditions, updated with a clean, modern, and elegant touch.”

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100% Hazelnut Cookies (Le Comptoir). A perfect balance of crunch and softness

This cookie is all about comfort, a perfect balance of crunch and softness, almost underbaked to maintain that melt-in-your-mouth texture. Made with Swiss chocolate and Piedmont hazelnuts, it’s rich without being overly heavy. The traditional praline, with hints of fleur de sel, adds an extra layer of depth to the flavor.

“Inspired by American-style cookies, it brings that iconic ‘just-right’ level of sweetness, with a texture that’s both chewy and crisp.”

Discover the recipe in so good.. magazine 34

Discover the full interview and these four recipes from Titouan Claudet in so good.. magazine 34