Pastry Chef Yazid Ichemrahen enchants the Royal Monceau – Raffles Paris

Le Royal Monceau – Raffles Paris entrusts the reins of its patisserie to Yazid Ichemrahen. A globetrotter who has worked with the greatest names in the profession, from Angelo Musa to Joël Robuchon, and World Champion in Frozen Desserts.

Yazid Ichemrahen took refuge in pastry-making as a child, seeking an escape from his difficult family past. Raised by a foster family, he discovered his love of pastry-making through the cakes brought home by their baker sons. Inspired by these simple moments, he nurtured the dream of becoming a pastry chef himself. Despite the challenges, he persevered and was accepted as an apprentice by Pascal Caffet, a renowned chef.

From there, he went on to gain experience, working with great talents such asAngelo Musa and Joël Robuchon. These experiences forged his character and his passion for pastry-making, propelling him to the position of Pastry Chef at the Royal Monceau – Raffles Paris.

His career path reflects his determination to overcome obstacles. But also to seize the opportunities that present themselves, inspiring those around her with her mantra: “Responsibility isn’t given, it’s taken.”

Yazid Ichemrahen brings a new dynamic to the Royal Monceau patisserie – Raffles Paris

Yazid Ichemrahen, the new Pastry Chef at Le Royal Monceau – Raffles Paris, embodies an artisanal and authentic approach to luxury patisserie. Its philosophy is based on simplicity and accessibility, while preserving the emotion andexperience of its creations. In collaboration with Alexandre Favre, he has created a new sweet menu highlighting raw produce and the skills of local producers.

For him, luxury lies in the quality of the emotions aroused by his desserts, rather than in their price. With a strict rule of three ingredients and three textures per dessert, he favors the purity of flavors and the richness of taste experiences. Its entrepreneurial approach combines tradition and modernity, while rigorously respecting its products.

He also strives to meet the diverse expectations of his customers, adapting his creations to cultural sensitivities and varied taste preferences, even revisiting classics with international influences (as is the case with Foret Noire, Ile Flottante or Mochis Glacés).

Le Royal Monceau – Raffles Paris – 37 Av. Hoche, 75008 Paris