Desserts are meant to surprise one’s palate and tell a story: Chef Pâtissier to the French PM

Chef Gael Claviere, fondly known as the Dali of Pastry, was in the city on Thursday. With his unmistakable Dali-like moustache and a flair for the surreal, the Chef Pâtissier to the French PM charmed the audience at a culinary showcase hosted in collaboration with Flurys and Alliance Française du Bengale. In a conversation with us, he spoke about infusing soul into pastry and his love for experimenting.

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Chef Gael finds inspiration in the elegance of classic sweets & the theatrical flair of contemporary pastry. “What fascinates me is how the minimalism of traditional desserts like sandesh or mishti doi, carry such depth. In contrast, modern pastry is often about maximalism. But the two can coexist beautifully. I believe true artistry lies in balancing both,” he explained.

High tea done the French style
The high tea was as poetic as it was indulgent, a celebration of French finesse. Curated by Chef Gael Clavière, the Dali of Pastry, along with the team of an iconic Park Street bakery and hosted in collaboration with Alliance Française du Bengale and a city NGO, the menu read like a surrealist’s dream. From the citrusy brightness of the Tarte au citron de Calcutta, Tulsi et poivre de Timut — a tribute to the city’s flavour and spirit — to the delicately spiced Truffe épicée and the imaginative Paris-haldi, every creation carried his signature whimsy. Savoury bites like Vol-au-vent au saumon fumé and Tarte aux asperges balanced the sweetness, while a selection of teas, coffees, and fresh juices tied the afternoon together.


When you work with your hands & head, it’s work; the moment you put your heart to it, it becomes art. This is true to the art of pastry also
– Chef Gael Claviere
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