{"id":32517,"date":"2026-02-09T06:25:03","date_gmt":"2026-02-09T05:25:03","guid":{"rendered":"https:\/\/www.luxury-estate-magazine.com\/?p=32517"},"modified":"2026-02-05T10:47:04","modified_gmt":"2026-02-05T09:47:04","slug":"claudio-pezzetti-pastry-chef-at-casadelmar-receives-the-passion-dessert-award","status":"publish","type":"post","link":"https:\/\/www.luxury-estate-magazine.com\/en\/claudio-pezzetti-pastry-chef-at-casadelmar-receives-the-passion-dessert-award\/","title":{"rendered":"Claudio Pezzetti, pastry chef at Casadelmar**, receives the Passion Dessert award"},"content":{"rendered":"<p class=\"chapeau\">In March 2025, Claudio Pezzetti, pastry chef at Casadelmar**, received the Passion Dessert title, awarded by the Michelin Guide and Maison Valrhona.<\/p>\n<p>\u00ab\u00a0<em>With this distinction, Maison Valrhona and the Michelin Guide reaffirm their commitment to celebrating France&#8217;s most talented restaurant pastry chefs, recognised for their exceptional mastery of the art of plated desserts and their strong ethical and environmental values.<\/em>\u201d<\/p>\n<p>It was the dessert Noisettes de Cervione, Nyangbo chocolate, hazelnut ice cream and cocoa sorbet that caught the inspectors&#8217; attention:<\/p>\n<p>\u201c<em>Graphic and delicate, this creation by pastry chef Claudio Pezzetti blends Piedmontese influences and Corsican products with finesse. The plate resembles a crispy \u2018boat\u2019, 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<\/em>\u201d.<\/p>\n<div id='gallery-1' class='gallery galleryid-32517 gallery-columns-3 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-ClaudioNATALIA_KHOROSHAYEVA-683x1024.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-ClaudioNATALIA_KHOROSHAYEVA-683x1024.jpg 683w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-ClaudioNATALIA_KHOROSHAYEVA-200x300.jpg 200w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-ClaudioNATALIA_KHOROSHAYEVA-768x1151.jpg 768w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-ClaudioNATALIA_KHOROSHAYEVA-1025x1536.jpg 1025w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-ClaudioNATALIA_KHOROSHAYEVA.jpg 1334w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-miel-citron-NATALIA_KHOROSHAYEVA-683x1024.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-miel-citron-NATALIA_KHOROSHAYEVA-683x1024.jpg 683w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-miel-citron-NATALIA_KHOROSHAYEVA-200x300.jpg 200w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-miel-citron-NATALIA_KHOROSHAYEVA-768x1151.jpg 768w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-miel-citron-NATALIA_KHOROSHAYEVA-1025x1536.jpg 1025w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-miel-citron-NATALIA_KHOROSHAYEVA.jpg 1334w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"819\" src=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-Fraise-Neptita_A79R6153-S_DETALLE-1024x819.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-Fraise-Neptita_A79R6153-S_DETALLE-1024x819.jpg 1024w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-Fraise-Neptita_A79R6153-S_DETALLE-300x240.jpg 300w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-Fraise-Neptita_A79R6153-S_DETALLE-768x614.jpg 768w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-Fraise-Neptita_A79R6153-S_DETALLE-1536x1229.jpg 1536w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2026\/02\/luxury-estate-magazine-Fraise-Neptita_A79R6153-S_DETALLE.jpg 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\n\t\t\t<\/dt><\/dl>\n\t\t<\/div>\n\n<p><strong>Claudio Pezzetti, Pastry Chef at Casadelmar<\/strong><\/p>\n<p>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 Herm\u00e9, Taillevent, Len\u00f4tre, the \u00c9cole Ducasse, and more.<\/p>\n<p>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\u2014brocciu cheese, hazelnuts, honey, citrus fruits\u2014in bold, light and refined creations. At 46, this \u2018in-house\u2019 chef cultivates excellence and emotion, combining precision of taste and modernity in a constant quest for sensory perfection.<\/p>\n<div class=\"adresse\">\n<p>H\u00f4tel Restaurant Casadelmar<\/p>\n<p>Route de Palombaggia<\/p>\n<p>20137 Porto-Vecchio<\/p>\n<p>+33(0)4 95 72 34 34<\/p>\n<p>www.casadelmar.fr<\/p>\n<p>Instagram\u2009: @casadelmarhotels<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>In March 2025, Claudio Pezzetti, pastry chef at Casadelmar**, received the Passion Dessert title, awarded by the Michelin Guide and Maison Valrhona. \u00ab\u00a0With this distinction, Maison Valrhona and the Michelin Guide reaffirm their commitment to celebrating France&#8217;s most talented restaurant pastry chefs, recognised for their exceptional mastery of the art of plated desserts and their strong ethical and environmental values.\u201d&hellip;<\/p>\n","protected":false},"author":1,"featured_media":32507,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52],"tags":[],"coauthors":[12],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Claudio Pezzetti, pastry chef at Casadelmar**, receives the Passion Dessert award | Luxury Estate<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.luxury-estate-magazine.com\/en\/claudio-pezzetti-pastry-chef-at-casadelmar-receives-the-passion-dessert-award\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Claudio Pezzetti, pastry chef at Casadelmar**, receives 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