{"id":26816,"date":"2026-07-11T14:11:05","date_gmt":"2026-07-11T12:11:05","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/gluten-free-according-to-titouan-claudet\/"},"modified":"2026-07-11T14:11:05","modified_gmt":"2026-07-11T12:11:05","slug":"gluten-free-according-to-titouan-claudet","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/gluten-free-according-to-titouan-claudet\/","title":{"rendered":"Gluten-Free According to Titouan Claudet"},"content":{"rendered":"

I\u2019m often skeptical of the hype surrounding gluten-free diets. Between medical necessity, lifestyle choice, and a passing fad, the topic has become a slippery slope. However, while talking with Titouan Claudet, pastry chef at the Woodward Geneva, I quickly realized that the real issue at hand isn\u2019t gluten itself, but rather the experience. <\/p>\n

\"Gabriel
Pastry Chef Titouan Claudet \u00a9 Gabriel Monnet<\/figcaption><\/figure>\n

Creative Diversity<\/h2>\n

Why should someone with a gluten intolerance always have to end their meal with just ice cream or a plate of fruit, while others enjoy a Paris-Brest or a perfectly made tart? Behind this seemingly innocuous question lies a consideration that goes far beyond pastries: the idea of allowing everyone to experience the same moment of pleasure. <\/p>\n

This idea came about almost naturally. As we served more and more customers, the requests kept coming in. And unlike cooking, where avoiding gluten is relatively easy, pastry-making relies almost entirely on wheat flour. Cookies, pastries, cakes, tarts, or choux pastries: gluten is everywhere. Rather than offering just one or two alternatives for a handful of customers, Titouan Claudet chose to rethink his approach to baking. <\/p>\n

\u201cToday, when I imagine a tart or a cake, I immediately think of a gluten-free version.\u201d This single sentence sums up the evolution of her approach. Gluten-free is no longer an adaptation made at the end of the process. It has become the starting point for her creations. <\/p>\n

\"Melba
Gluten-Free Entremets Melba by Titouan Claudet \u00a9DR<\/figcaption><\/figure>\n

Choux Pastry<\/h2>\n

At Comptoir du Woodward, a gourmet bakery located in downtown Geneva, this philosophy is now on full display in the shop windows. Paris-Brest, tarts, mosa\u00efques, and other gluten-free creations fit naturally into the lineup, without being relegated to the status of mere alternatives. <\/p>\n

Making gluten-free choux pastry or pie crust, however, is no easy feat. These seemingly simple recipes actually require months of trial and error, research, and adjustments. It\u2019s meticulous work where every ingredient, every texture, and every step of the cooking process must be rethought. Ultimately, what interested me most about this encounter went far beyond pastry-making. True modernity may not lie in constantly creating ever more spectacular creations. Sometimes it means no longer treating certain customers as exceptions. <\/p>\n","protected":false},"excerpt":{"rendered":"

Choux pastry, tarts, Paris-Brest\u2026 Behind these reimagined classics lies a much deeper philosophy championed by Titouan Claudet: making gluten-free options the norm, without ever sacrificing indulgence.<\/p>\n","protected":false},"author":4,"featured_media":26818,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Gluten-Free According to Titouan Claudet | Restaurant Geneva | Edouard Amoiel","description":"Choux pastry, tarts, Paris-Brest\u2026 Behind these reimagined classics lies a much deeper philosophy championed by Titouan Claudet: making gluten-free options the n"},"_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":[356],"tags":[],"restaurants-par-lieux":[353],"style-de-restaurant":[],"class_list":["post-26816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/26816","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=26816"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/26816\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/26818"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=26816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=26816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=26816"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=26816"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=26816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}