Titouan Claudet: “The triangle of taste is important to me”

Titouan Claudet is passionate about his work. This is the only way to understand how he is 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,

Awarded Pastry Chef of the Year by Gault & Millau 2025 and Pastry Talent of the Year by La Liste 2025, he explains how to elevate pastry to new heights with an elegant aesthetic and a balanced and precise geometry in so good.. magazine issue 34.

Below, we share an excerpt from the interview published in the print edition.

Discover so good.. magazine 34

How can you be in charge of the pastry shop of a hotel, two restaurants and a boutique, all of them of the highest level, and not go crazy?

I’m passionate, I don’t feel like I’m working… I’m well surrounded, with a great team, and supported by Auberge Resorts. I also do weight training three times a week and enjoy techno nights, especially Deborah De Luca.

You have said that you don’t intend to revolutionize pastry making but to sublimate its products. How do you sublimate a croissant or a Saint-Honoré?

I combine tradition with innovation; I draw inspiration from the classics and create pieces that you don’t immediately recognize. I aim to contribute to the craft with an innovative vision. The croissant is made irresistible by adding an opaline layer (caramel powder to make it crunchy), and the Saint-Honoré is given a twist with a visual that is unfamiliar. I make them modern while keeping the classic foundations intact.

How do you define your creations and your style? Which is the concept?

My style is modern and geometric, drawing inspiration from nature, seasons, architecture, contemporary art, and even watchmaking design. I strive for simplicity and elegance in my creations, always aiming to blend artistry and innovation. My philosophy also embraces sustainability—using organic and locally sourced ingredients, reducing food waste, and limiting my carbon footprint. The triangle of taste is important to me—I primarily work with three identifiable flavors.

What will be, in your opinion, the future of pastry? What are the tendencies for the next few years?

In my opinion, the future of pastry will focus on allergens, seasonality, and sustainability, with a sensitivity to climate concerns, such as short supply chains and reducing carbon emissions. It’s important not to distort the sugar, maintaining a true and sincere flavor. The origin of products and traceability will also be key.

 “I draw inspiration from the classics and create pieces that you don’t immediately recognize. I aim to contribute to the craft with an innovative vision”

French pâtisserie dominates the world. But what do you think is in excess and what is lacking in French pastry?

In France, the culture of taste is important, and gastronomy is part of education more so than in other countries. Other countries, like Japan and Italy, are very innovative. French pastry shines globally, but other countries are performing well too. They may not be as famous, but they are good.

Discover the full interview where he explains when he decided to pursue a career in baking and his goals for the coming years, and these recipes from Titouan Claudet in so good.. magazine 34