Claire Heitzler : one of the most talented pastry chefs of her generation
- Creative pastry director at Ladurée for 3 years
- Pastry Chef of the Year 2018
- Experience in many Michelin star restaurants
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
She was quickly drawn to her now-speciality: patisserie
Claire Heitzler creates refined, subtle and sensual desserts. She did her apprenticeship in retail patisserie where she acquired sound technical skills. She started in restaurant patisserie at the Troisgros in Roanne, Georges Blanc First pastry chef position at the Amphitryon in Lorient.
Claire began by undergoing general chef training. To perfect her skills, she joined the team at the prestigious “Troisgros” in Roanne, working as a commis patisserie chef. Next, she moved on to work with Georges Blanc in Vonnas, then Jean-Paul Abadie in Lorient. Her insatiable desire for exploration pushed her to discover new shores, and in 2003 she became the patisserie chef at l’Oranger, London. In 2004, she was contacted by Alain Ducasse with the offer of a new position – patisserie chef in his new restaurant Beige Alain Ducasse Tokyo in Japan. Her world tour continued through, when she moved to the Park Hyatt in Dubai. In 2009, she returned to Paris and undertook the position of patisserie chef in the legendary Ritz Hotel, working alongside Michel Roth. In 2010 she became the head patisserie chef at Lasserre.
2012: selected as “Pastry Chef of the Year 2012” by Le Chef Magazine
2013: selected as “Pastry Chef of the Year 2013” by the Gault-Millau
2014: recipient of Relais Desserts’ “Award of Excellence for the Best Patisserie Chef”
2018: “Pastry Chef of the year 2018” by Omnivore
The Sugary menus
She draws her inspiration from selected seasonal produce. She aligns classical flavors with a lighter touch and her own unique creativity.
At Lasserre, Claire seeks to offer French-style desserts with international influences, creating truly unique desserts while embracing some of the great classics.Upon her clients’ frequent request, in 2014 Claire created a bold new menu: her “sugar sequence”. A new vision of patisserie, the menu comprised a complete meal dedicated to desserts, respecting the traditional format, using fruit and vegetables, and focusing above all on the natural sugars of her products without ever overloading the taste buds. A trailblazing idea in gourmet cooking, the menu was acclaimed by press and critics alike.
Laduree’s head of Patisserie Creation and more
From 2015 to 2018, she has been the Director of Creation for Ladurée.
In 2017, she has been the Jury member of a TV show called ‘Who’s the next best patry chef?’
2013: Best of Claire HEITZLER – Alain Ducasse Editions
2015: Claire Heitzler – Pâtissière – Editions du Chêne