Dates
Pastry enthusiasts and professionals are invited to a transformative masterclass at L’École Valrhona Dubai, where acclaimed pastry chef Claire Heitzler will lead an immersive experience focused on crafting exquisite seasonal petit gâteaux. Over five curated days, attendees will explore a balance of sustainability, elegance, and flavor.
About chef Claire Heitzler
Chef Claire Heitzler’s distinguished career began with being named Best Apprentice in Alsace in 1996. She trained under Alsatian chocolatier Thierry Mulhaupt and refined her craft with masters like Troisgros, Georges Blanc, and Jean‑Paul Abadie. Claire later worked in London at L’Oranger and in Tokyo at Beige Alain Ducasse, before becoming Head Pastry Chef at Lasserre in Paris in 2009, and then Director of Creation at Ladurée. She also served as Executive Pastry Chef at Park Hyatt Dubai, overseeing a diverse team of pastry chefs. Since 2018, she has run Claire Heitzler Consulting, combining her passion for teaching with a strong commitment to sustainable pastry.
A Masterclass Rooted in Sustainability and Flavors
Guided by the philosophy inspired by Alain Ducasse, Claire’s approach emphasizes the importance of respect for raw ingredients, environmental consciousness, and simplicity. Her creations—such as the friendship cake with yuzu, fig‑and‑rose tart, and travel cakes—highlight ethical sourcing and seasonal inspiration. Her pantry also features imaginative condiments like Timut pepper‑poached mandarins and yuzu‑vanilla marmalade.
In this masterclass, participants will:
- Learn how to source and select seasonal, high-quality ingredients, aligned with biodiversity and sustainability.
- Master the textures, flavor layering, and balance unique to petit gâteaux.
- Practice eco‑responsible techniques that elevate color, taste, and presentation without relying on artificial additives.
What to expect: A five-day journey through petit gâteaux
Over the five days, attendees will progress from mastering fundamental techniques to crafting refined creations. Each day is designed to deepen technical skills while fostering creativity:
- Day 1–2: Foundations in doughs, mousses, and ingredient sourcing.
- Day 3–4: Building flavor layers and refining assembly.
- Day 5: Finishing, styling, and thoughtful presentation that reflects Claire’s sustainable ethos.
By the end of the week, participants will have created a selection of seasonal petit gâteaux showcasing ingenuity, balance, and ethical gastronomy.
Reserve your spot
Open to both professionals and passionate enthusiasts, this masterclass offers a rare chance to learn from one of pastry’s most visionary leaders. Spaces are limited—reserve now to be part of an inspiring journey into the art of ethical, seasonal haute pâtisserie.
