About chef Claire Heitzler
Chef Claire Heitzler, mentor at L’École Valrhona France, founding father of Claire Heitzler Consulting and proprietor of a boutique workshop in Levallois, combines creativity, precision and sustainability in each dessert. Her distinguished profession started in 1996 as Greatest Apprentice in Alsace. She skilled beneath chocolatier Thierry Mulhaupt and refined her craft with pastry masters, together with Troisgros, Georges Blanc and Jean Paul Abadie. Claire labored at L’Oranger (London), Beige Alain Ducasse (Tokyo) and served as head pastry chef at Lasserre Paris and director of creation at Ladurée, later overseeing pastry groups at Park Hyatt Dubai.
Since 2018, she has targeted on her consulting enterprise, mentoring pastry cooks and selling moral sourcing. Valrhona chocolate is central to her creations, from racine chocolate-vanilla desserts to citrus tarts, whereas her boutique produces pre-ordered pastries each day, making certain freshness and 0 waste. Claire’s work embodies aware pastry-making, combining taste, artistry and sustainability.
A masterclass rooted in sustainability and flavors
Guided by the philosophy impressed by Alain Ducasse, Claire’s strategy emphasizes the significance of respect for uncooked elements, environmental consciousness and ease. Her creations, such because the friendship cake with yuzu, fig‑and‑rose tart and journey muffins, spotlight moral sourcing and seasonal inspiration. Her pantry additionally options imaginative condiments like Timut pepper‑poached mandarins and yuzu‑vanilla marmalade.
On this masterclass, members will:
- Learn to supply and choose seasonal, high-quality elements, aligned with biodiversity and sustainability.
- Grasp the textures, taste layering and stability distinctive to petit gâteaux.
- Observe eco‑accountable methods that elevate colour, style, and presentation with out counting on synthetic components.
A 3-day exploration of petits gâteaux
Over the course of three days, attendees will grasp the basics to supply refined creations by CLAIRE Heitzler & Producteurs.
- Day 1: Foundations in doughs, mousses and ingredient sourcing.
- Day 2: Constructing taste layers and refining meeting.
- Day 3: Ending, styling and considerate presentation that displays Claire’s sustainable ethos.
By the top of the week, members could have created a choice of seasonal petit gâteaux, showcasing ingenuity, stability and moral gastronomy.
Reserve your spot
Open to each professionals and passionate fanatics, this masterclass provides a uncommon probability to be taught from considered one of pastry’s most visionary leaders. Areas are restricted. Reserve now to be a part of an inspiring journey into the artwork of moral, seasonal haute pâtisserie.
