{"id":18595,"date":"2025-04-02T13:52:47","date_gmt":"2025-04-02T11:52:47","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/chestnuts-according-to-titouan-claudet\/"},"modified":"2025-04-02T13:52:47","modified_gmt":"2025-04-02T11:52:47","slug":"chestnuts-according-to-titouan-claudet","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/dessert-food\/chestnuts-according-to-titouan-claudet\/","title":{"rendered":"Chestnuts according to Titouan Claudet"},"content":{"rendered":"<p style=\"font-weight: 400;\">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 <a href=\"https:\/\/aubergeresorts.com\/the-woodward\/dine\/latelier-robuchon\/\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"><strong>Jo\u00ebl Robuchon&#8217;s double-starred<\/strong><\/a> the sweet temptations are irresistible.  <\/p>\n<figure id=\"attachment_15394\" aria-describedby=\"caption-attachment-15394\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-15394 size-large\" src=\"https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/04\/250327__IMG_5265-1440x1079.jpg\" alt=\"{%ALT_TEXT%}\" width=\"1440\" height=\"1079\" srcset=\"https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/04\/250327__IMG_5265-1440x1079.jpg 1440w, https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/04\/250327__IMG_5265-500x375.jpg 500w, https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/04\/250327__IMG_5265-300x225.jpg 300w, https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/04\/250327__IMG_5265-600x450.jpg 600w, https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/04\/250327__IMG_5265-900x675.jpg 900w, https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/04\/250327__IMG_5265-1200x900.jpg 1200w, https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/04\/250327__IMG_5265-1600x1199.jpg 1600w\" sizes=\"auto, (max-width: 1440px) 100vw, 1440px\" \/><figcaption id=\"caption-attachment-15394\" class=\"wp-caption-text\">Titouan Claudet&#8217;s chestnut dessert \u00a9Edouard Amoiel<\/figcaption><\/figure>\n<h2 style=\"font-weight: 400;\">Hymn to the chestnut<\/h2>\n<p style=\"font-weight: 400;\">The evening service is in full swing! Chef Olivier Jean and his brigade are in full concentration during the &#8220;coup de feu&#8221;, 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 meuni\u00e8re escorted by its unmissable pur\u00e9e, it&#8217;s time to make way for the sweet parades of this talented artist.    <\/p>\n<p style=\"font-weight: 400;\">The chocolate souffl\u00e9 with Madagascar vanilla ice cream and the passion fruit and meringue dessert are on the must-try list. But it&#8217;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&#8230;   <\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Woodward Hotel&#8217;s excellent pastry chef, Titouan Claudet, invites us to sample his chestnut-based dessert during a gourmet detour to the Atelier Jo\u00ebl Robuchon.  <\/p>\n","protected":false},"author":4,"featured_media":18596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Chestnuts according to Titouan Claudet | Restaurant | Edouard Amoiel","description":"The Woodward Hotel's excellent pastry chef, Titouan Claudet, invites us to sample his chestnut-based dessert during a gourmet detour to the Atelier Jo\u00ebl Robucho"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[382],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-18595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert-food"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=18595"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18595\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/18596"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=18595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=18595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=18595"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=18595"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=18595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}