Claire Damon
Leading Des Gateaux et du pain in Paris, she develops pastry that combines elegance, emotion and sensitivity to unique results.
Claire Damon Recipes
Claire Damon Articles
Pastry to the rhythm of the seasons in Claire Damon’s first book
Des Gâteaux & des Saisons is available in French at Books For Chefs.
Protecting the planet, an objective that is increasingly shared by the pastry chefs of Relais Desserts
Not throwing away unsold products, taking steps to achieve zero waste, and reducing consumables in the laboratory are some of the challenges that Relais Desserts members set for themselves.
The next six high pastry workshops in Hangar 78
The Silikomart classroom will soon offer demonstrations by Frank Haasnoot, Sébastien Bouillet, Etienne Leroy, Claire Damon, Christophe Renou, and Jérémy del Val.
15 proposals for a crunchy and gourmand Christmas
A selection of spectacular Christmas pieces that this year can be found in prestigious pâtisseries, and not just in France.
Bonnefoi, Damon, and Hermé, among the winners of the Prix d’Excellence 2018
Relais Desserts has organized a gala dinner for the first time to celebrate its prestigious French haute patisserie awards.
Which Relais Desserts will be rewarded with the Prix d’Excellence?
The names of the nominees for the fifth edition of the awards created by the association to recognize the talent of its members are now known.
11 “star” Christmas bûches to welcome 2018
A selection of some of the impressive Christmas pieces that can be found in the best pastry shops in France and in which astrological allusions are recurrent.
Christmas is upon us. 10 proposals that will surprise us this season
A new opportunity for every French chef to distinguish their maison with the most striking and refined creations.
COP 21, Claire Damon’s dessert against global warming
The owner of Des Gateaux et du pain demonstrates her climate awareness by presenting a unique dessert on the occasion of the COP21 summit, being held in Paris these days.
The Twelfth Journey
In this, our 12th voyage into the world of international haute pâtisserie, we wanted our first destination to be the quiet but consistent work of female pastry chefs. Until now they have been in the minority, but perhaps not for much longer.
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