Claire Heitzler

Claire Heitzler is a Pastry Chef and the founder of Claire Heitzler et Producteurs, a committed patisserie that champions short supply chains and respect for the earth.

After initial training in cuisine, she chose the path of pastry, beginning her apprenticeship with Thierry Mulhaupt in Strasbourg. Two years later, she joined Michel Troisgros’ restaurant in Roanne, then honed her skills in prestigious establishments such as Georges Blanc in Vonnas and with M. Abadie in Lorient.

Open to the world, the Chef then moved abroad: two years in London, followed by three years in Tokyo alongside Alain Ducasse, where she took part in the opening of Beige Tokyo Alain Ducasse. This enriching experience led her next to Dubai, at the Park Hyatt, where she managed an international brigade of fifteen pastry chefs.

Back in France in the 2010s, Claire Heitzler continued her journey at the restaurant Lasserre, then at Ladurée, where she was in charge of pastry creation. In 2021, she founded her own house, Claire Heitzler et Producteurs, an innovative patisserie operating mainly on a click-and-collect basis. Her concept is built on an eco-responsible approach: direct collaboration with local producers, top-quality ingredients sourced through short supply chains, minimizing food waste, sustainable packaging, and low-impact mobility.

Guided by respect for both the product and the men and women who cultivate it, Claire Heitzler advocates for a modern, engaged, and mindful pastry — one that combines gastronomic excellence with sustainability.

She was also awarded, in recognition of this commitment, the rank of Chevalier of the National Order of Merit, 2025 promotion.

For VoilaChef, the Chef shares her recipes and her unique vision of a pastry rooted in seasonality, in close connection with producers and the environment. She invites you to discover three refined and thoughtful creations: a raspberry clafoutis that is indulgent, fresh, and perfectly balanced; a chocolate soufflé with the texture of a molten cake; and her incredible signature rhubarb tart.