Named "Pastry Chef of the Year 2012" by her peers and "Pastry Chef of the Year 2013" by Gault Millau, Claire Heitzler creates desserts that are refined and subtle. After training with Michel Troisgros and Thierry Mulhaupt, she acquired solid experience internationally from the Beige Alain Ducasse Restaurant [...] in Tokyo and at the Park Hyatt Dubai before returning to France and becoming pastry chef at the Ritz hotel. Since 2010, she has been pastry chef at Lasserre restaurant. Claire Heitzler creates her desserts from a selection of seasonal products and brings her own creative touch with lightness and finesse. She particularly likes playing with textures, declining one ingredient in several ways by alternating raw, cooked, emulsified, ganache, and frozen preparation, her goal being to concentrate as much on the sensations and the textures as on the flavors of a given dish.