{"id":123890,"date":"2024-04-22T10:10:00","date_gmt":"2024-04-22T09:10:00","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2024\/04\/22\/pastry-chef-yazid-ichemrahen-enchants-the-royal-monceau-raffles-paris\/"},"modified":"2024-06-24T14:03:57","modified_gmt":"2024-06-24T13:03:57","slug":"pastry-chef-yazid-ichemrahen-enchants-the-royal-monceau-raffles-paris","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2024\/04\/22\/pastry-chef-yazid-ichemrahen-enchants-the-royal-monceau-raffles-paris\/","title":{"rendered":"Pastry Chef Yazid Ichemrahen enchants the Royal Monceau – Raffles Paris"},"content":{"rendered":"\n

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 Jo\u00ebl Robuchon, and World Champion in Frozen Desserts.<\/strong><\/p>\n\n

<\/p>\n\n

Yazid Ichemrahen<\/strong> took refuge in pastry-making as a child, seeking an escape from his difficult family past<\/strong>. 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<\/strong>. Despite the challenges, he persevered and was accepted as an apprentice by Pascal Caffet<\/strong>, a renowned chef. <\/p>\n\n

<\/p>\n\n

From there, he went on to gain experience, working with great talents such asAngelo Musa<\/a> and Jo\u00ebl<\/strong> Robuchon<\/strong>. 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<\/strong>. <\/p>\n\n

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

<\/p>\n\n

Yazid Ichemrahen brings a new dynamic to the Royal Monceau patisserie – Raffles Paris<\/h2>\n\n
\"Yazid<\/a><\/figure>\n\n

Yazid Ichemrahen<\/strong>, the new Pastry Chef at Le Royal Monceau – Raffles Paris<\/strong>, 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<\/strong>. In collaboration with Alexandre Favre<\/strong>, he has created a new sweet menu highlighting raw produce and the skills of local producers. <\/p>\n\n

<\/p>\n\n

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<\/strong>, he favors the purity of flavors and the richness of taste experiences. Its entrepreneurial approach combines tradition and modernity, while rigorously respecting its products. <\/p>\n\n

\n
\n
\"\"<\/a>
The Black Forest <\/em><\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a>
The Floating Island <\/em><\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a>
Lemon tart<\/em><\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n

He also strives to meet the diverse expectations of his customers, adapting his creations to cultural sensitivities<\/strong> and varied taste preferences, even revisiting classics<\/strong> with international influences (as is the case with Foret Noire, Ile Flottante or Mochis Glac\u00e9s). <\/strong> <\/p>\n\n

Le Royal Monceau – Raffles Paris<\/a> – 37 Av. Hoche, 75008 Paris<\/em><\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Le Royal Monceau – Raffles Paris entrusts the reins of its patisserie to Yazid Ichemrahen. 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