Since joining Le Royal Monceau – Raffles Paris, Yazid Ichemrahen has immersed himself in the spaces conceived by Philippe Starck. Among them, Le Bar Long holds a particular place in his creative imagination.

This singular living space — open from morning until midnight — is defined by the absence of any traditional counter. In its place, a long, backlit central table stretches the full length of the room, shaping the space through a single, continuous, luminous line. One does not simply stop here to drink; one lingers, drawn in by the perspective, by a visual depth that seems to extend to infinity.

It is this line — fluid, architectural, beguiling — that the Chefs and their team chose to transpose into pastry this year.

Beneath this architectural exterior, an exceptionally refined composition unfolds:

• Light mousse of dual vanilla — Madagascar and Tahiti 
• Flowing Piedmont hazelnut praline
• Tangy mandarin marmalade
• Light hazelnut sponge
• Hazelnut croustillant with Guérande fleur de sel

Each layer has been considered by Chefs Yazid Ichemrahen & Alexandre Favre with an absolute sense of balance: the enveloping warmth of the vanillas answers the brightness of the mandarin, while the flowing praline binds the whole with quiet generosity. A layering of intentions, as precise in construction as it is in flavour.

From an early age, Yazid Ichemrahen found in pastry a path of resilience and excellence. Trained by renowned chefs including Pascal Caffet, Angelo Musa, and Joël Robuchon, he won the Ice Cream World Cup at just 22. Today, he leads the dessert menu at Bar Long at Raffles Paris, embracing a minimalist approach focused on pure flavors and genuine emotion.

Alongside him, Executive Pastry Chef Alexandre Favre, former collaborator of Christophe Michalak, brings technical precision and a strong commitment to mentorship. His experience includes Plaza Athénée, École Hôtelière de Lausanne, and Cheval Blanc Paris.

Together, they craft a modern and refined pastry experience in the heart of Paris, defined by creativity, precision, and respect for exceptional ingredients.