Claire’s work always start from an emotion; a sensation, “something which feeds me internally” and that stir you enough to make you create with rigor and greed, sophisticated cakes. “That’s why I think the macaroons should be left in the hands of experts, and chocolate in those of chocolate makers!” Her approach to the job is to work what she wants, not what makes the most money. Then, she likes to create for others, with the satisfaction of seeing the joy on her customers’ face. Her delights most inspiring qualities are their freshness and an extremely strong flavor with a good balance, neither too fat nor too sweet. She sublimates fruits and plants; the ones that marked her childhood spent in the medium mountains, “where the colors are so vivid and contrasted. Wild blueberries were picked at the same time hay was cut in the meadows, and that smell remained deeply imprinted in my memory!” She will create a blueberry pie “Initiales CD”, with the special smell of cut hay, using coumarine, present in sweet scent and sweet clover, and wild blueberries picked in her area. Her secret is to avoid over sophistication, to get the right balance of tastes and textures, which is sometimes extremely complicated sometimes.

Then constantly focus on the essentials: taste, by looking for the most authentic products that respect nature and seasons. “This is where we can feel the difference and perceive the things that really matter.” It’s then a pure gustative moment, with a taste that is simple and immediately recognizable, which will make it also memorable. And no matter if the cakes are sometimes in a range almost monochrome. “At first I was appalled; but when I thought about it, I understood that these colors are the result of what nature offers us and it is exactly what we need!” Thus, in January, there are all kinds of citrus fruits: “Absolu Citron” yellow-colored, “Saint-Honoré à la mangue” with orange-yellow tone, and “Kashmir” with saffron and bright orange colors, and all of them to regenerate the body at the end of winter. In October, it is the textures of chestnut paste and the hazelnuts with its roasted notes, what exactly we want to eat to warm up.

“Des Gâteaux et du pain” has opened a second boutique at rue du Bac in Paris, and it continues to demonstrate excellence. Far from the media, Claire prefers to invest in quality, seeking partnerships with local producers, to work on the best ingredients. “It’s an extension of nature that I want to continue in my cakes! And I have this freedom today that allows me to stand strong for my beliefs.” All the fruits are organic and come from specific regions, “because a lemon of France does not have the same taste as a lemon of Sicily”. Wild blueberries are picked by hand in Auvergne, as well as some of the plants and flowers used in the recipes. Strawberries are planned to be delivered from a producer in Sologne, “and for butter, it is done this morning; and we are going to work with rustic mountain cows, which give much less milk than the Prim’Holstein species, but of very good quality”. Finally, almonds come from local cooperatives, with the few French almond farms left. In these conditions, international development is not yet relevant for the Chef, despite the high demands. She continues to innovate in creation, and her next challenge is to provide new cakes, neither pies, nor desserts, whose bottom can be consumed. “The tests are conclusive and we will market this soon!”