Claire ANDREUX

Pastry Chef : 1 restaurant

Presentation

"I've always been attracted to thehotel and restaurant business, and I already enjoyed entertaining people at home when I was younger," explains Claire Andreux. During her BTS, she discovered the kitchens of Le Signoria, in Calvi, with chef Thomas d'Arcangelo, then those of La Grange à Sel, with Gilles Blonay, in Bourget-du-Lac.

Far from being a homebody, the chef then moved on to a series of seasons over the next three years. She then moved on to La Table du Kilimandjaro, in Courchevel, under Nicolas Sale, then to Ramatuelle, at the Palace La Réserve, under Éric Canono. Her final stop was in 2015, as chef de partie at the Grand Hôtel de Cala Rossa in Porto-Vecchio.

In 2016, Claire Andreux joined L'Atelier Joël Robuchon in London, working alongside chef Jérémy Page. A year and a half later, she moved to Switzerland, to the L'Auberge Communale restaurant in Belmont-sur-Lausanne. "I was able to see some really fine traditional cuisine, and that's where I started to make my mark," she points out.

In 2020, the chef leaves for Asia for a long trip, interrupted by Covid. Back to France, in Strasbourg, where she took Guillaume Besson's sous-chef position at Les Funambules restaurant.It was an incredible experience," she confides,"the chef was able to make me love pastry-making, which wasn't easy given my background; I was more interested in meat. A talent rewarded by the Pâtissier trophy at the Gault&Millau Tour Grand Est 2023.

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