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Gaël

Clavière

The Dalí of Pastry Epicurean Pastry Chef Creator of Emotions Perfectionist Dreamer Confirmed Ephemerist

About

Nicknamed “The Dalí of Pastry” a tribute to his iconic curled moustache and his extraordinary creations this is a look back at the journey of a truly exceptional chef.

Born in Toulouse in 1980, Gaël CLAVIERE chose to pursue a Professional Certificate (CAP) in pastry, chocolate and confectionery, as well as ice cream making. At just 15 years old, eager to experience the realities of the profession firsthand, Gaël followed his father’s advice and began working in a pastry shop in southwestern France. It was there that the future “Dalí of Pastry” learned the “fundamentals” and core techniques of the pastry.
Eclectic and open-minded, deeply receptive to cultural influences from around the world, he later enriched his personal vision and boundless curiosity in the capital. He even went on to pursue studies in theology.

At Fauchon, then at La Maison du Chocolat, Gaël sharpened his attention to detail and pursuit of perfection, continually refining his technique. A tireless worker driven by passion, he further honed his craft by contributing to the organization of major events such as Roland-Garros with Maison Potel & Chabot.
Success soon followed. Quickly recognized for his talent, he became Pastry Chef to the Prime Minister at just 26 years old, where he proved himself to be an exceptionally gifted chef. This marked the beginning of a remarkable collaboration that has now lasted over 19 years.

In 2012, he further refined his expertise under Stéphane Klein, mastering the techniques required for pulled sugarartistry.
A true multi-talented creative, he now wears many hats: Pastry Chef to the Prime Minister, dessert menu consultant, and member of the Club des Croqueurs de Chocolat, where he shares his passion for chocolate with fellow cocoa enthusiasts.

In 2019, his love for Art led him to design schools specializing in tableware and culinary arts, driven by a desire to teach, share, and inspire. Committed, generous, and down-to-earth, Gaël CLAVIERE is as comfortable in the gilded halls of the Republic as he is in schools or local community organizations. Guided by authenticity, he spreads his passion with unwavering intensity.

In 2022, he joined the École du Louvre to deepen his knowledge of the Arts and push the boundaries of creative expression. It was there that he conceived the idea of collaborating with artists, blending materials, developing shared works where art forms intersect and the senses come alive. This vision led to multiple collaborations, including with Jordan and Pierre Saget (street artists and sculptors) and Frédérique Tilly (art bronzier), among others.

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The Alchemy of the Arts at the Heart of Creation and Innovation

For Gaël, every collaboration is a unique alchemy between creative worlds. Working alongside exceptional artists, he transcends the boundaries of chocolate, transforming it into a universal language of emotion and storytelling. “I believe it’s within everyone’s reach you simply have to let your heart lead the way,” he says, highlighting the freedom and passion that fuel his collective creations.
Through these collaborations, our Dalí of Pastry continually reinvents chocolate, turning it into a playground for bold artistic experimentation. Together, these creators push the limits of their craft, offering immersive experiences where vision and soul come together in perfect harmony.

Discover his collaborations with talents such as Jordane Saget and Frédérique Tilly, and step into a world where aesthetics and creativity intertwine.

Jordane Saget

Street Arter - “Omphalos”

Jordane Saget when Urban Art Meets Indulgence

Jordan Saget, a contemporary artist and emblematic figure of Parisian street art, brings a touch of minimalist poetry to his collaborations with Gaël. Inspired by Chinese philosophy and Tai Chi, Jordan has developed a singular aesthetic built around a trio of flowing lines a symbol of balance and harmony.

Known for their ephemeral nature, his works drawn in chalk or *blanc de Meudon* appear across the streets of Paris, as well as on the runways of fashion houses such as agnès b. and in large-scale murals created for projects like the Les Enfoirés music video.

In 2024, Jordan joined forces with Gaël Claviere, transforming his iconic lines into chocolate creations where movement and material engage in a sensory dialogue.

“Omphalos” symbolizes the center, the source of life, original stability — the point of origin, a core from which life emerges.

In this piece, a stone egg solid and grounded nourishes the blossoming of an ephemeral chocolate flower suspended above it. At the center, a fragile chocolate egg converses with the solid matter, embodying the delicacy of the present moment and creating a perfect balance between strength and lightness.

Vegetal chocolate lines rise toward the flower, connecting earth and sky while forming the shape of an “8” a powerful symbol of infinity and the continuity of life.

“Omphalos” is a tribute to the shared quest for meaning and harmony that guides the work of Jordan Saget and Gaël Claviere.

Frédérique Tilly

“Rose de Pavlova"

Frédérique Tilly: The Strength and Delicacy of Metal

Frédérique Tilly, Master Art Bronze Artisan, explores the poetry of metals to create works that are both powerful and refined. Trained at the prestigious École Boulle, she proudly embraces her role as a pioneer in a field historically dominated by men.

Working with bronze, brass, and silver, Frédérique sculpts matter to reveal its paradoxes the fragile within the solid, the living within the inert. Her artistic vision, infused with themes of freedom and self-expression, comes to life through creations that gracefully blend baroque richness with contemporary elegance.

“Rose de Pavlova”

The collaboration between Gaël Claviere and Frédérique Tilly reaches new heights with the creation of the “Rose de Pavlova.”  Born from a subtle dialogue between culinary artistry and sculpture, this piece harmoniously fuses the airy lightness of meringue with the strength of metal. The result is a work that feels both delicate and enduring a shared statement of their vision: to celebrate the beauty of passion and indulgence while telling a story of balance, craftsmanship, and refined elegance.

The “Rose de Pavlova” is more than a collaboration; it is a meeting point between texture and taste, between structure and softness a tribute to artistry in all its forms.

Jerome Blin

"Mue-Temps"

Jérôme Blin: A Creation Born from the Meeting of the Arts

In a shared pursuit of elevating the ephemeral, Gaël Claviere partnered with Jérôme Blin, a visionary creator who transforms couture into an art of metamorphosis.

Together, they brought “Mue-Temps” to life  a three-act artistic experience where chocolate enters into dialogue with haute couture and fragrance, engaging every sense.

The Metamorphosis in Chocolate

Act I – First Breaths

The audience’s first encounter with the work. Chocolate comes to life like an initial breath delicate, almost imperceptible symbolizing the very beginning of transformation.

Act II – Metamorphosis

Before our eyes, transformation unfolds. Chocolate evolves and reshapes itself, mirroring Jérôme Blin’s creative process in couture. A visual and olfactory choreography emerges, expressing the power, elegance, and inevitability of change.

Act III – Revelation

The performance culminates as light and fragrance intertwine, revealing the full splendor of the creation. This final act celebrates the beauty of the fleeting and the profound intensity of the present moment.

For Gaël Claviere, each collaboration is an opportunity to reinvent chocolate to elevate it into a universal language of emotion and artistry. With “Mue-Temps,” he explores transformation in all its dimensions, crafting a work where passion meets sensorial expression.

Every detail invites us to pause time, to immerse ourselves fully, and to experience a moment of pure emotion.

Benoit Dutour

"Canopéé Kristaline"

Benoit Dutour x Gael Claviere

In an increasingly polarized and anxious world, Benoît Dutour and Gaël Claviere collaborate for the first time with a shared ambition: to celebrate the very essence of joy. A joy that is both sensory and indulgent, expressed through Gaël Claviere’s mastery of chocolate, and aesthetic through Benoît Dutour’s iconic “Larmes de Joie” (Tears of Joy).

From this encounter emerges « Canopée Kristaline », a majestic work conceived as a tribute to life, fraternity, and shared emotion. Imagined as an organic elevation, it embodies the union of two artistic worlds and the powerful dialogue between matter and light.

The installation takes the form of a monumental sculptural tree a universal symbol of life and growth. At its base, a powerful trunk crafted from chocolate reveals organic textures reminiscent of bark. The material, deep and warm, grounds the piece with strength and presence. From this foundation rise slender, dynamic branches that unfold into an airy canopy reaching toward the light.

Suspended from the branches, the emblematic “Larmes de Joie” appear like crystalline fruits or droplets of morning dew frozen in time. Their transparency captures and reflects light, creating a striking contrast with the rich intensity of the chocolate. Softness meets radiance; texture converses with transparency. Every detail invites viewers to feel sincerely and fully.

Both rooted and ascending, « Canopée Kristaline »offers a powerful yet accessible visual experience a contemporary tree of life where indulgence and emotion become one.

Installed at the main entrance of Printemps Haussmann Homme, the work is part of the official celebration program marking the 160th anniversary of Printemps.

At the crossroads of art, craftsmanship, and symbolism, Canopée Kristaline reflects a shared conviction: to create works that bring people together, elevate the spirit, and remind us that joy, when shared, becomes a true force.

VYKI

“Fusion Charnelle”

FUSION CHARNELLE  

VYKI shapes steel like a second skin. Through sculptures cast from the human body, he reveals strength, vulnerability, and individuality capturing the silent power that lies within form.

Gaël Claviere, often described as “The Dalí of Pastry,” is celebrated for his immersive and artistic approach. He transforms sugar into a language one that tells stories, awakens sensations, and preserves memory.

*Fusion Charnelle* takes the form of a human body sculpted in steel, upon which sugar melts, intertwines, and becomes ephemeral flesh.

Metal embodies permanence and structure; sugar expresses softness, sensuality, and the delicate fragility of life itself.

Together, their work explores the tension between strength and surrender, permanence and impermanence a powerful dialogue between material and emotion, where the body becomes both canvas and narrative.

Meabh Mc Curtin

Meabh McCurtin is an Irish perfumer at IFF (by International Flavors & Fragrances).
Inspired by art and the senses, she partnered with Gaël Clavière to create a unique fragrance designed around the Canopée Kristaline artwork and its eponymous candles.
Passionate about exploring textures and flavors, Meabh translates the richness of chocolate into a captivating fragrance.
The scent reveals an exquisite juxtaposition of bitterness and the sweetness of cocoa, thanks to the infusion of LMR cocoa husks from Madagascar.
Woody notes of vetiver and guaiac wood ground the fragrance, while roasted sesame, Peruvian balsam, and vanilla add refined depth.

When chocolate becomes Art

In my laboratory, every day is a new canvas. Inspiration can come from a childhood memory, a journey, or nature itself my true open-air laboratory. I love exploring unexpected flavors: the freshness of citrus, the intensity of red berries, and the timeless indulgence of chocolate. Creating a dessert means seeking the perfect balance between crunch, creaminess, and lightness.

Want to learn more? Contact us to discover how these creations can elevate your next event !

India: A Meeting of Pastry and Culture

From Bangalore to Mangalore, from Kolkata to Mumbai, and all the way to Delhi, this tour across India was a deeply enriching experience, bringing together pastry, culture, and human connection. At each stop, the intention was to share a savoir-faire, a sensitivity, and a particular approach to pastry creation.

Across these five cities, the exchanges were numerous and especially inspiring: workshops with hospitality students, demonstrations in iconic venues, engaging discussions with students from the French Alliances, and encounters with a curious public eager to discover this world.

Each demonstration, each creation, and every conversation became an opportunity to share a vision of pastry and the art of transmission: a discipline where precision, aesthetics, creativity, and emotion play an essential role.

Beyond the sharing of techniques and flavors, this tour also helped foster a genuine cultural dialogue between France and India and opened new perspectives for future collaborations.

This experience is a reminder that pastry can be a universal language, capable of bringing people together, building bridges between cultures, and creating unexpected encounters.

Médias

La Toque 2024
Gaël Clavière et Jérôme Blin :
les créateurs de “Mue-temps”, la robe audacieuse du Salon du chocolat 2024
Voir l’article

Festival1001notes 2021
Gaël Clavière, chef pâtissier de l’Hôtel Matignon :
« C’est le moment présent et l’improvisation qui priment. »
Voir l’article

Institut culinaire 2019
Entretien avec Gaël Clavière, chef pâtissier à l’Hôtel de Matignon :
“Avoir des notions d’entrepreneuriat et de management est fondamental dans notre métier”
Voir l’article

Émissions & Médias Web

ANews – WorkWell (Mai 2024)
Gaël Clavière est intervenu dans l’émission WorkWell&Vous, aux côtés d’experts tels que Caroline Diard. Il y partage les coulisses de son expérience à Matignon, en mettant en avant l’importance du management et des valeurs humaines en cuisine.
Voir l’article

Webinaire international (Novembre 2025)
Invité lors d’un webinaire dédié à la pâtisserie française, Gaël Clavière a présenté son parcours et sa vision de l’excellence auprès d’un public d’étudiants et de professionnels, notamment en lien avec l’Inde.
Voir l’article

Interview UFE (13 mars 2026)
Dans l’article « Gaël Clavière, pour l’amour du goût », il évoque notamment l’évolution vers le bio et les circuits courts au sein des cuisines de Matignon.
Voir l’article

Jurys & Distinctions

Interview de fond – Institut Culinaire de France (ICF)
Un entretien approfondi dans lequel Gaël Clavière développe sa vision de la transmission, de la reconversion professionnelle et des compétences essentielles pour réussir aujourd’hui.
Voir l’article

Témoignage – “Transmettre l’Excellence” (vidéo)
Une prise de parole autour de la transmission du savoir-faire et de l’exigence en pâtisserie.
Voir l’article

Grand Prix Pâtiss’Art (Juillet 2025)
Gaël Clavière a été sélectionné comme membre du jury de ce concours de prestige, présidé par Nicolas Bernardé et parrainé par Maxime Frédéric.
Voir l’article