Woodard’s tiramisu

Always at the cutting edge of creation, it’s impossible not to include in this section the desserts of the pastry chef at Geneva’s The Woodward palace. Never short of ideas, Titouan Claudet makes us succumb to pleasure with a dessert based around coffee. In charge of desserts for Le Jardinier and l’Atelier Joël Robuchon, he is also responsible for all the delicacies in The Woodward’s downtown boutique. This week, he proposes a reinterpreted tiramisu featuring a soft vanilla cookie, mascarpone mousse, caramel, popcorn-crisp buckwheat, ice cream and a coffee-buckwheat siphon, topped with a chocolate sauce and accompanied by a coffee opaline. A dessert to discover at the end of your meal at the Atelier Joël Robuchon.