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Gastronomy: “It’s really important to understand the raw material,” says Claire Heitzler, eco-responsible pastry chef
Pastry chef Claire Heitzler cooks responsibly and works with seasonal products, locally. She is a guest on 12/13 info, Thursday January 11. – (Franceinfo)
Pastry chef Claire Heitzler cooks responsibly and works with seasonal products, locally. She is a guest on 12/13 info, Thursday January 11.
Claire Heitzler is a pastry chef like no other: she combines beauty, goodness and goodness. Guest of 12/13 info, Thursday January 11, she says she puts the minimum amount of sugar in her creations. In his shop, there is no refrigerated display case that houses pastries. These are produced all day long. “We mainly work in ‘click and collect’ in order to limit food waste”explains Claire Heitzler.
A menu consisting only of desserts
The pastry chef only works with seasonal products, in a short supply chain. “For me, it’s really important to understand the raw material”, she says. However, there is no less choice in its pastries. “I think it’s important to be in tune with yourself”, adds Claire Heitzler. She put together a menu consisting only of desserts. “Finally, there are a lot of vegetables that are naturally sweet. We made a pea and tomato pastry”she concludes.
