Yann Couvreur in 5 pastries

Since opening his first boutique in 2016, Yann Couvreur has imposed a singular vision of patisserie, at once precise, instinctive and terribly gourmet. With his refined aesthetic and technical rigor, the Parisian pastry chef has never ceased to explore new forms of sweetness, always centered on emotion and taste. To better understand his world, he presents us with five creations which, each in their own way, tell a different facet of his career, from his childhood memories to his most emblematic signatures. Five pastries, like so many landmarks in a career marked by exacting standards, elegance and raw pleasure.

His proudest creation: Lové

If he had to pick just one, that would be it."I'm quite proud of the Lové, I think it's very beautiful." Imagined as a regressive yet refined sweet, this pastry embodies the house's DNA: a play of textures and generosity, dressed in an animal and poetic aesthetic. Taking the silhouette of the house's emblematic fox, curled up on itself in chocolate, this dessert combines a melting caramel heart, light chantilly and intense vanilla notes."It's a very beautiful product, which sets us apart in a certain way." Behind this apparent simplicity lies meticulous design work to make large-scale production possible without ever compromising quality."I'm glad we can do this."

© Yann Couvreur Pâtisserie

The dessert that marked a turning point in his career: Millefeuille

It's one of those creations that marks a turning point, a before and an after. For Yann Couvreur, it's the millefeuille. "It positioned me and made me stand out from the crowd Created when he was officiating at the Prince of Wales, this dessert helped forge his identity as a chef. "People came for it. it symbolized me." To revisit this classic, he opts for a kouign-amann-style pastry, baked in a panini maker: a daring technique that removes the excess butter for a crisp, caramelized puff pastry. All topped with a diplomatic vanilla cream. A strong signature, which will accompany him even in his first boutiques.

yann Couvreur Pâtisserie

The guilty pleasure creation: the Vanilla Marshmallow Caramel Bar

"That's what's going to lose me." Yann Couvreur speaks of his Vanilla Marshmallow Caramel Bar with amused tenderness, as one would speak of an irresistible sin mignon. Twenty centimetres long, it's made up of nine little squares to be detached, like so many mouthfuls to be savoured slowly. inside, a soft marshmallow, vanilla-infused salted caramel and milk chocolate coating. A regressive, comforting, unpretentious pleasure that embodies its raw gourmandise.

yann Couvreur Pâtisserie

The "childhood memory" creation: the Fraisier

Some creations are born from a memory. For Yann Couvreur, it's the Fraisier. "I was born in June, and I often had this cake for my birthday," recalls the pastry chef. "Yann Couvreur also remembers the tarte tropézienne his mom used to make, an "absolute delicacy" that he offers his customers every year, when the warm weather returns.

yann Couvreur Pâtisserie

Customers' most popular creation: the Merveille

If there's one pastry that sums up Yann Couvreur's loyalty to his aesthetic and his vision of taste, it's the Merveille."It's our signature cake, which we've been offering since we opened nine years ago."

yann Couvreur Pâtisserie

Never removed from the menu, even after a makeover, this creation seduces with its controlled complexity: alternating textures, layers and flavors. Silky chocolate mousse, crunchy meringue, old-fashioned salted hazelnut paste with a few sprinkles, all wrapped in a chocolate shell. Gluten-free, light and contemporary, it sums up the art of reconciling technicality, legibility and immediate pleasure.