Published on 3/9/22

CERCLE V CALENDAR x Jonathan Martin

Jonathan Martin

At the beginning of each month, we share the desserts you have selected for the Cercle V 2022 calendar.

This March, we present a creation by Jonathan Martin, a pastry chef who has been working at the Domaine de Clairefontaine for the last 10 years. This charming hotel’s gourmet restaurant has been Michelin-starred for the past three decades!

“Pâtisserie has always fascinated me because it lets us create an infinite number of desserts with a handful of basic ingredients (eggs, sugar, flour, butter and milk).”

The chef defines his pastry as technical, local and seasonal. He chose to work with Valrhona because “we share the same values, such as innovation and choosing to be part of a fair and sustainable cocoa industry”. His favorite guilty pleasure? That would be Illanka 63%, our Single Origin Peruvian Grand Cru. It combines fruit notes with the sweetness of roasted nuts. With his L’Ondulation Choco dessert, the chef offers simple, recognizable flavors and a variety of textures. In the dining room, a touch of smoke enhances the vanilla ice cream and its dressing! Thanks to the chef for taking part - and congratulations!