With At Home, Yazid Ichemrahen invents a new model of pastry salon
In the heart of the 1st arrondissement, pastry chef Yazid Ichemrahen inaugurates At Home, a hybrid between boutique, salon and private apartment. An immersive experience where excellent patisserie and refined design come together.
A showcase apartment in the heart of Paris
At Home is not just a tea room, let alone a traditional boutique. Nestled at 44 rue Croix-des-Petits-Champs, a stone's throw from Place des Victoires, it defies classification. " It's my apartment, my home in Paris, the place where I feel most at home and where I receive my guests ," confides the chef. Opened in early September 2025, this Parisian showcase deliberately blurs the boundaries between commercial space and intimate refuge. Yazid transposes his obsession with detail, the millimetric precision that characterizes his creations, into a global architectural and sensory vision.
The concept can be summed up in one sentence: to provide a total emotional experience, where every sense is called upon. "It' s often said that the best cakes are our mothers', those made in a certain setting, a certain family joy. That's really what I've tried to reproduce in this place, so that when you eat a cake here, you taste the emotions around you ", he explains. This philosophy permeates every corner of At Home.
léa Verrier
A sensory journey from kitchen to living room
The visit begins in the open kitchen, designed as a theatrical counter where you can observe the work of the chef and his brigade. You then pass through a dressing room revealing some of Yazid's personal objects, before entering the cosy living room, then the private dining room, designed as a table d'hôte.
The design, by Pinuccio Borgonovo (Galotti), is sober: no ostentatious marble, but a discreet aesthetic inspired by the chef's travels. Haussmannian moldings, chocolate references, Riedel crystal and Bernardaud porcelain make up a masterful Parisian decor.
© Léa Verrier
The experience includes a signature Vanille-Tonka scent, imagined with Robertet. The menu features five limited-edition pastries every day, plus an entremet at weekends. The savory menu picks up on the chef's travel influences - salmon pizette, miso eggplant, caviar potatoes - while in the evening, the space becomes a lounge. On Sundays, the menu is inspired by the flavors that marked his childhood, those shared around the table in the foster family that took him in, a nod to "Auntie".
At Home is much more than a place: it's a manifesto. It's the manifesto of a chef who refuses to be pigeonholed, blending haute pâtisserie with accessibility, discreet luxury with authenticity. " It was a dream, but I've turned it into a lifestyle," sums up Yazid Ichemrahen. Between the street and the stars, he is blazing a new trail.
