Pastry Chef of the Year by Gault & Millau 2025 and Pastry Talent of the Year by La Liste 2025, Titouan Claudet is passionate about pastry. That alone explains his frenetic pace, as 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.
“The triangle of taste is important to me. I primarily work with three identifiable flavors”
“The triangle of taste is important to me. I primarily work with three identifiable flavors”
Featured in so good #34