Chestnuts according to Titouan Claudet
Present from the very start of the Woodward adventure, pastry chef Titouan Claudet has never ceased to surprise us and impose his sweet style over the seasons. As inventive visually as he is in terms of taste, this young talent continues to invent new creations for the various outlets belonging to the Geneva palace. Whether for the downtown boutique, Le Jardinier restaurant or the Joël Robuchon’s double-starred the sweet temptations are irresistible.
Hymn to the chestnut
The evening service is in full swing! Chef Olivier Jean and his brigade are in full concentration during the “coup de feu”, paying attention to every detail between cooking and plating. The sweet part of the meal is on hold until the final touch. At this point, Titouan Claudet watches, observes and waits for the savory ball to pass the torch to the sweet odyssey. After tasting a marvelous sole meunière escorted by its unmissable purée, it’s time to make way for the sweet parades of this talented artist.
The chocolate soufflé with Madagascar vanilla ice cream and the passion fruit and meringue dessert are on the must-try list. But it’s the chestnut that catches our eye in a geometrically constructed dessert. The whole is enhanced with chestnut honey, a cookie with candied chestnut chips, chestnut cremeux, blackcurrant confit, ice cream and a Breton shortbread syphon. To be enjoyed without moderation…
