Yazid Ichemrahen

Yazid Ichemrahen’s path into pastry started at around three years old and continued unwavering through adolescence and beyond. For Yazid Ichemrahen, desserts were a way of escaping from his difficult daily life that was cruelly lacking in perspective, affection, and recognition, as shown in the autobiographical book “Créer pour survivre, vivre pour ne pas sombre” and the film he co-produced entitled, “Sugar and Stars” (A la belle étoile). His career put him on a path to meet inspirational Chefs and father figures. Among his mentors are World Pastry Champion and Meilleur Ouvrier de France, Pascal Caffet, who discovered and trained him, then Angelo Musa under whom Yazid Ichemrahen grew in confidence at Pâtisserie des Rêves, and even Joël Robuchonwho he worked for at Métropole in Monaco.

Ichemrahen honed his technique through every experience, going from strength to strength. This new legitimacy encouraged him to set a new goal: at just 22 years old, he won the Frozen Desserts World Cup, becoming the youngest world champion of any dessert competition ever.

Hand in hand with Alexandre Favre, Yazid Ichemrahen has been working on the new dessert menu for the most Parisian of Palaces.
“I wanted to come back to the raw ingredients and honour the producers, their history and skill at making incredible quality products every day.”
There is just one rule: no more than three ingredients and three textures in a single dessert. A recipe for happiness.

Ichemrahen’s heart is set on offering more than just cakes, he’s seeking to offer true culinary experiences. It starts with a visual experience, expressed through sleek design and presented with a precise gesture. His 360-degree entrepreneurial vision combines tradition and modernity, with the exacting nature of haute couture and total respect for the ingredients.