Claudio Pezzetti, pastry chef at Casadelmar**, receives the Passion Dessert award

In March 2025, Claudio Pezzetti, pastry chef at Casadelmar**, received the Passion Dessert title, awarded by the Michelin Guide and Maison Valrhona.

« With this distinction, Maison Valrhona and the Michelin Guide reaffirm their commitment to celebrating France’s most talented restaurant pastry chefs, recognised for their exceptional mastery of the art of plated desserts and their strong ethical and environmental values.”

It was the dessert Noisettes de Cervione, Nyangbo chocolate, hazelnut ice cream and cocoa sorbet that caught the inspectors’ attention:

“Graphic and delicate, this creation by pastry chef Claudio Pezzetti blends Piedmontese influences and Corsican products with finesse. The plate resembles a crispy ‘boat’, reminiscent of the shape of a cocoa pod. It contains a chocolate gavotte, chocolate ice cream and a highly fragrant hazelnut cream, with roasted hazelnut pieces underneath. The whole dish is topped with thin strips of dark chocolate. The flavours are powerful and the sugar is subtle and well balanced”.

Claudio Pezzetti, Pastry Chef at Casadelmar

Originally from Padua, Claudio Pezzetti trained as a chef near Venice before moving to Paris in 2003 to work at the Il Carpaccio restaurant at the Royal Monceau. The following year, he followed his chef to Corsica for the opening of Casadelmar in Porto-Vecchio, where he made a decisive shift towards pastry making. Curious and rigorous, he took advantage of the off-season to hone his skills with some of the biggest names in the business: Pierre Hermé, Taillevent, Lenôtre, the École Ducasse, and more.

Now an undisputed master of his art, he creates desserts for the gourmet restaurant and grill, as well as for the bakery and breakfast menu. Working in harmony with chef Fabio Bragagnolo, he showcases Corsican and Mediterranean products—brocciu cheese, hazelnuts, honey, citrus fruits—in bold, light and refined creations. At 46, this ‘in-house’ chef cultivates excellence and emotion, combining precision of taste and modernity in a constant quest for sensory perfection.