The Woodward

Titouan Claudet, pastry chef at Geneva’s Hôtel Woodward, is back at last. With summer just around the corner, what better way to enjoy a sweet creation than with strawberries. A tart revisited in a variety of elements and textures that promises yet another dose of gourmandise. On top is a lemon pannacotta coated in a strawberry glaze, accompanied by a strawberry sorbet and a soft cookie with strawberry marmalade. To finish, the chef prepares a quenelle of lightly whipped Gruyère double cream and a pan of strawberries and wild strawberries with honey. A true moment of happiness!