Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Yazid Ichemrahen, Royal Monceau's new signature pastry chef

Yazid Ichemrahen, Royal Monceau's new signature pastry chef

Mathilde Bourge | 4/19/24, 12:02 PM
Disable your adblocker

Pastry chef Yazid Ichemrahen signs the new sweet menu of the Royal Monceau - Raffles Paris. His creations will be available in the hotel's two restaurants and bar.

Le Royal Monceau - Raffles Paris welcomes a new pastry talent. Starting this spring 2024, Yazid Ichemrahen, known for his title as the youngest world champion of all pastry competitions combined, signs the sweet offering of the hotel's various outlets.

One bar and two restaurants

Yazid Ichemrahen, 32, didn't disappoint in landing this opportunity. "There wasa call for tenders and there were a lot of pastry chefs competing. The hotel teams did blind tastings of a dozen pastries, then we had to create a dessert for the gourmet restaurant, and I was selected," he sums up. "I didn't expect to be chosen, and more than just proud, I'm especially moved to be able to sign the desserts for such a hotel in Paris, a city where I sometimes slept outside in my early days," he recalls. "This opportunity gives me a lot of credibility, and I'm very happy for my colleagues, who have trusted me for years", says Yazid Ichemrahen, already at the helm of numerous boutiques in Courchevel, Mykonos and Gstaad.

The pastry chef is responsible for the sweet side of the various Royal Monceau - Raffles Paris restaurants, starting with the Italian gourmet restaurant Il Carpaccio, as well as Matsuhisa Paris and Bar Long. "On a day-to-day basis, Alexandre Favre will represent my name and expertise at the Royal Monceau. I travel a lot and I needed someone I could trust. I have a great connection with Alexandre and he has a very clear vision of what I want to do," he assures us.

The journey of a fighter

Yazid Ichemrahen's life, portrayed on the big screen in"À la belle étoile", is that of a fighter. Raised in foster care, the young boy threw himself heart and soul into baking, which became a real escape. As a teenager, he did his utmost to gain his first experience with Meilleur Ouvrier de France and World Pastry Champion Pascal Caffet. Yazid Ichemrahen then went on to work with Angelo Musa and Joël Robuchon. In the meantime, he also won the title of World Champion of Frozen Desserts, at just 22 years of age.

What's next? The opening of his first Parisian boutique by autumn 2024. "Five months ago, I didn't even know I was going to be taken on at the Royal Monceau - Raffles Paris, and I had already booked premises at 44 rue Croix-des-Petits-Champs in the Iᵉʳ arrondissement of Paris. I'm going to take the time to get to grips with this job at the Royal Monceau, and we'll open the boutique in the autumn. It's going to be a concept store designed like an apartment, so it'll feel like welcoming customers as if they were at home. It'll be great revenge to have a 'home' in Paris after sleeping outside!"

Disable your adblocker

These news might interest you

Mory Sacko and Maisons du Monde join forces for a tableware collection
News & Events
Mory Sacko and Maisons du Monde join forces for a tableware collection
Maisons du Monde unveils its tableware collection, in collaboration with Mory Sacko. These objects, inspired by the chef's world, will be available from September 2025.
Castel Clara: the new teen cure that reconciles thalassotherapy and Gen Z in Belle-Île-en-Mer
Hotels & Bed & Breakfast
Castel Clara: the new teen cure that reconciles thalassotherapy and Gen Z in Belle-Île-en-Mer
Castel Clara, Belle-Île-en-Mer's iodine star, inaugurates a cure designed for 14-18 year-olds. A first: posture, skin, stress and a balanced diet are on the menu for a week of well-being.
10 crêperies in Brittany
Tables & Chefs
10 crêperies in Brittany
It's impossible to spend a holiday in Brittany without stopping off at a good crêperie. Here are ten good places to enjoy crêpes and galettes of all kinds.
Reine Sammut becomes chef at Domaine Misincu in Cap Corse
News & Events
Reine Sammut becomes chef at Domaine Misincu in Cap Corse
Reine Sammut takes over the culinary reins at Domaine Misíncu, a haven of nature and serenity in Cap Corse. Between Provençal elegance and plant-based conviviality, she infuses La Table et au Jardin with her love of produce and people.
 Dialogues, Adrien Zedda's new restaurant in Biarritz
News & Events
Dialogues, Adrien Zedda's new restaurant in Biarritz
Chef Adrien Zedda and his accomplice Thomas Bouanich inaugurate Dialogues, a new address in Biarritz where the flavors of the vegetable garden meet the accents of the sea.
20 tables in the countryside
Tables & Chefs
20 tables in the countryside
What a long winter it's been! Even if we all enjoy dining out in a cosy atmosphere, sometimes with a roaring fire to warm us up, we have to admit that we've all been waiting for spring. To celebrate the return of this season, synonymous with renewal both in the now verdant countryside and in our finally colorful plates, there's nothing like a selection of 20 tables in the countryside. On the banks of a stream, in the heart of a valley, on a flower-filled terrace, on a square in the shade of a plane tree or on the edge of a forest. enjoy the charms of these "warmly" recommended addresses. Auberge de la Grive, Aisne Nicolas and Cécilia Gautier, whom we've been following for a long time (Nicolas also has the distinction of having twice been elected Jeune Talent, in 2010 when he worked at l'Ardoise, in Ognes, then three years later when he was at the helm of Château d'Esclimont), returned to the heart of Picardy in the summer of 2023. They sold their two other restaurants, Nature and Bistrot RG, in the North of France, to create, in a magnificent country house they fell in love with (and which they now occupy), the Bistrot RG.the two of them work in pairs, facing a dozen or so customers arranged in a U-shape around a central island where the couple are busy. The menus are imposed, of course, but that's the only slight complaint the Gautiers might have. Even if the atmosphere can sometimes take a little time to warm up (it's not always easy to get along with table-mates you haven't chosen), the dishes that follow one another soon cheer up even the sorriest of spirits. The 3 toques are already very close, for the very fine char from Voulpaix lightly confit, lovage and nasturtium, the soft-steamed monkfish (wonderful flesh) with beurre blanc and girolles from Saint-Gobain and the gourmet blonde from Caillouël roasted over the embers. As you can see, Nicolas Gautier still loves working with local produce (and he talks about it with passion), and he doesn't neglect the desserts, which are very elaborate and personalized. The cellar is quite short, but very well focused. Where? 5, rue du Logis, 02300 Trosly-Loire See the Gault&Millau review ofAuberge de la Grive www.aubergedelagrive.com
Become Partners