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Back on the island for the 13th edition of the St. Barth Gourmet Festival, pastry chef Claire Heitzler is taking over the kitchens at The Christopher. Between gourmet tea time and surprising creations featuring local honey, she shares her inspirations and her joy at rediscovering the laid-back lifestyle of St. Barth.
You previously participated in the Saint-Barth Gourmet Festival in 2024. What made you want to return for this 13th edition?
Claire Heitzler: I have very fond memories of my first time participating. I think this festival is a wonderful initiative that showcases French gastronomy, its chefs, and their expertise in a truly exceptional setting. It’s also an event that marks the start of the season in Saint Barth, with a wonderful energy and a genuine desire to share. So when the opportunity to return came up, I didn’t hesitate for very long!
What do you particularly like about the island’s atmosphere?
Claire Heitzler: What I particularly love about Saint-Barth is that feeling of being a little cut off from the world. There’s a very special atmosphere there—both peaceful and warm. You simply feel at ease there. The pace is different; you take more time to enjoy things and the moments you share. And then there’s that little French touch at the end of the world that I find quite endearing.
Tell us about what you’ll be offering at the Hôtel Christopher this year…
Claire Heitzler: We’ve planned several culinary experiences to complement different times of the day. It will all kick off with a selection of sweet pastries for the festival’s opening night. On November 11, we’ll also be serving breakfast, followed by a tea time that guests can enjoy from November 11 through 14. The idea is to introduce people to my culinary world through different formats, always with the same attention to ingredients, textures, and the balance of flavors. And above all, to offer moments of indulgence and pleasure!
How did your collaboration with Chef Paul Bertheau come about to harmonize your two culinary worlds?
Claire Heitzler: Everything fell into place very naturally with Paul and his team. From our very first conversations, we realized we shared the same values: respect for the ingredients, a commitment to quality, and above all, a shared desire to delight our customers. Paul and his team were very attentive to my vision and what I wanted to offer for the festival. So we were able to build this collaboration very easily, in a true spirit of trust and collaboration. It’s always a pleasure to work with people who share this same sensibility.
Can you give us a sneak peek at the signature creations we’ll find on your menu?
Claire Heitzler: We’ve created a charlotte with exotic fruits especially for the occasion, featuring three flavors: coconut, passion fruit, and pineapple. I wanted to create something that evokes Saint Barth, its climate, and its laid-back lifestyle, while staying true to my style of pastry making. It will be fresh, indulgent, and, above all, strike a beautiful balance between the sweetness of coconut and the zesty vibrancy of the fruits. We’ve also planned a creation featuring Saint-Barth honey. It was important to me to include a local product in this lineup… but I’d rather keep that a little surprise for now!
What emotion do you hope to convey to visitors who will have the pleasure of tasting your desserts?
Claire Heitzler: Above all, pleasure! For me, pastry should remain a moment of indulgence, sharing, and emotion. I love desserts that have character but are still easy to appreciate—ones where you can taste the true flavor of the ingredients, without too much sugar or artificial touches. If my creations can bring a little moment of happiness, surprise with a texture, or awaken a taste memory, then I’ll have succeeded in conveying what I set out to do.
