Titouan Claudet’s meringue veil

Titouan Claudet continues to leave his mark on Geneva since opening the Woodward Hotel. Woodward Hotel and the Atelier Joël Robuchon. Working alongside chef Olivier Jean, he quickly won over the hearts of gourmets in search of a gastronomic sensation against a backdrop of traditional cuisine. By earning a second star in the Michelin Guide, l’Atelier has established itself as a local culinary benchmark. With his creative and innovative pastries, Titouan Claudet has made a major contribution to the success of the establishment. By designing the dessert menus for the Le Jardinier restaurant on the second floor of the Woodward Hotel, as well as the Le Comptoir patisserie in the town center, he has made his presence felt in the city of Calvin. This week, he presents his version of the traditional Gruyère meringue and double cream dessert. Composed of a double cream infused with yellow lemon zest, a blend of citrus fruits (lemon caviar, kumquat, orange and grapefruit), a grapefruit and Timut pepper sorbet and a meringue. A light, fresh dessert.