At the cusp of high summer, when alpine air still lingers in each wild blueberry and the last tendrils of lemon thyme whisper their fragrance, Chef Thibaut Honajzer invites us to a refined creation where each element is in perfect seasonal harmony. Drawing from his celebrated journey as pastry chef at Lausanne’s Beau-Rivage Palace and creator of the Sweet Sage tea-room, this composition elevates natural simplicity into haute-pâtisserie poetry.
Yogurt Sorbet with Lemon Thyme
Ingredients
· 500 g water
· 110 g atomized glucose
· 150 g honey
· 2.5 g agar-agar
· 5 g super neutros
· Zest of 1 yellow lemon
· 30 g lemon thyme
· 2 g green cardamom
· 500 g plain yogurt
Instructions
Heat the water to around 80 °C, add the lemon thyme and lightly crushed cardamom pods, and leave covered to infuse for twenty minutes. Strain through a fine chinois or étamine to obtain a clear, aromatic base. Mix the agar-agar with atomized glucose and super neutros, then return the infusion to the heat. Whisk in the honey, followed by the dry mixture, and bring to a boil to activate the stabilizers. Immediately pour the hot liquid over the yogurt and blend thoroughly with a hand blender to achieve a smooth emulsion. Cool quickly, then allow the mix to mature at +4 °C for a minimum of twelve hours. On the following day, add the zest of lemon, blend again, and churn in an ice-cream machine until a smooth sorbet is obtained. Store in the freezer and roll into cylinders on acetate or a chilled tray for service.
Blueberry Compote with Génépi
Ingredients
· 1 kg blueberries
· 120 g honey
· 100 g sugar
· 40 g lemon juice
· ½ tonka bean (finely grated)
· 150 g génépi
Instructions
Combine the blueberries with the sugar in a saucepan and allow them to macerate briefly so they release their natural juices. Add the honey and grated tonka bean, then cook gently until the fruit begins to break down and soften. Deglaze with lemon juice and génépi, stirring to integrate the flavors, and continue reducing over moderate heat until the mixture thickens into a glossy, lacquered compote that coats the spoon. Reserve chilled until use.
Feuilletée Brioche
Ingredients
· 500 g T55 flour
· 500 g T40 flour
· 20 g salt
· 200 g sugar
· 55 g fresh yeast
· 375 g milk (room temperature)
· 305 g whole eggs (approx. 6)
· 250 g butter (softened, for dough)
· 500 g tourage butter (for ~2.2 kg of brioche dough)
Instructions
Place the flours, salt, sugar, yeast, milk, and eggs in the bowl of a mixer fitted with a dough hook and knead for eight minutes on first speed and two minutes on second speed, until the dough begins to detach. Gradually add the softened butter and work until fully absorbed, checking that the dough temperature reaches 24 °C. Leave to rest for thirty minutes at room temperature, then roll into a rectangle and refrigerate at +2 °C until firm. Prepare the tourage butter at a pliable consistency of 16–18 °C, enclose it in the dough, and perform one double turn followed by one single turn, resting in the refrigerator between folds. Roll to about 5 mm thickness, cut strips of 7.5 × 3 cm, and place into silicone molds of 4 cm diameter. Proof in a warm, humid environment until doubled in volume, then bake at 185 °C for nine minutes until golden. While still warm, brush with a hot thyme-infused syrup to glaze and perfume the brioche.
Plating
In a shallow bowl, spread a layer of blueberry compote and garnish with a few fresh berries and a small sprig of thyme. Place a feuilletée brioche at the center, filled or brushed with compote for extra richness. Finish with a rolled cylinder of yogurt sorbet, positioned to contrast temperatures and textures. Serve immediately for an elegant, aromatic composition that highlights the season’s finest alpine ingredients.
About Chef Thibaut Honajzer
Chef Thibaut Honajzer first made his name as the pastry chef at the prestigious Beau-Rivage Palace in Lausanne before venturing into his own creative endeavor. A native of the Auvergne region, his desserts are infused with childhood memories and a deep respect for natural, botanical ingredients, each creation a balance of precision and poetic inspiration. Drawing upon his profound pastry expertise and an ethos rooted in seasonal artistry, Honajzer brings a refined, sensory sophistication to every plate.
From Alpine Roots to The Sweet Sage
Nestled in Lausanne’s Rôtillon district, The Sweet Sage is the latest expression of Chef Honajzer’s vision: a sanctuary where indulgence, well-being, and nature converge. Co-founded with Alix Marin in October 2023, the boutique offers light, elegant pastries inspired by aromatic plants and childhood reveries, alongside an extensive herbal infusion bar and seasonal delights. The ambiance is serene, the artistry is palpable, and every detail — from décor to flavor — speaks to a refined, sensory experience that transcends the ordinary.