About chef Claire Heitzler
Chef Claire Heitzler, mentor at L’École Valrhona France, founder of Claire Heitzler Consulting and owner of a boutique workshop in Levallois, combines creativity, precision and sustainability in every dessert. Her distinguished career began in 1996 as Best Apprentice in Alsace. She trained under chocolatier Thierry Mulhaupt and refined her craft with pastry masters, including Troisgros, Georges Blanc and Jean Paul Abadie. Claire worked 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 teams at Park Hyatt Dubai.
Since 2018, she has focused on her consulting business, mentoring pastry chefs and promoting ethical sourcing. Valrhona chocolate is central to her creations, from racine chocolate-vanilla desserts to citrus tarts, while her boutique produces pre-ordered pastries daily, ensuring freshness and zero waste. Claire’s work embodies mindful pastry-making, combining flavor, artistry and sustainability.
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.
A three-day exploration of petits gâteaux
Over the course of three days, attendees will master the fundamentals to produce refined creations by CLAIRE Heitzler & Producteurs.
- Day 1: Foundations in doughs, mousses and ingredient sourcing.
- Day 2: Building flavor layers and refining assembly.
- Day 3: 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.
