Pastry Chef and Entrepreneur Yazid Ichemrahen arrives at Le Royal Monceau - Raffles Paris

The most Parisian Palace announces the appointment of Yazid Ichemrahen, World Pastry Champion “Frozen Desserts” and globetrotting Chef trained by the greatest names, to lead the pastry and dessert program at the iconic Palace hotel beginning 15 April 2024. The distinguished Pastry Chef unveils his ode to all things sweet at the ultra luxurious Le Royal Monceau – Raffles Paris, his first Parisian address.


His path into the pastry world began as a young child, at around three years old, and continued through adolescence and beyond. For Yazid Ichemrahen, desserts were a way of escaping from his difficult daily life which was lacking in perspective, affection, and recognition, as shown in his autobiography “Créer pour survivre, vivre pour ne pas sombre” and the film he co-produced, “Sugar and Stars” (À la belle étoile).
Mentored by World Pastry Champion and Meilleur Ouvrier de France, Pascal Caffet, who discovered and trained him, Angelo Musa under whom Ichemrahen grew in confidence at La Pâtisserie des Rêves, and Joël Robuchon at Métropole in Monaco who left long-lasting impact on the rising star, Ichemrahen’s impressive career and life have been guided by inspirational Chefs and father figures.

With each new experience Ichemrahen honed his skills and technique, and at just 22 years old, he won the Frozen Desserts World Cup, becoming the youngest world champion of any dessert competition ever. He now owns three companies (YCONE, YTIME, AT HOME), several outlets all over the world and is planning to open his first Parisian store this Fall.


For his arrival at the Parisian Palace and the newly introduced dessert menu, Ichemrahen has chosen a rising star on the French pastry scene: Alexandre Favre. A former disciple and right hand of Chef Christophe Michalak, Alexandre Favre joins Yazid Ichemrahen as his Executive Pastry Chef at Le Royal Monceau – Raffles Paris. The dynamic duo shares similar passion and beliefs: allowing gorgeous raw materials and ingredients to take centre stage and placing humanity at the heart of everything they do. With complementary creativity between two pastry aficionados, the new Pastry Team is dedicated to highlighting raw ingredients by keeping their desserts as natural as possible. Their back-to-basics creations come from a desire to offer desserts with a distinct, comforting, and authentic taste.


In collaboration with Alexandre Favre, Yazid Ichemrahen is introducing a dessert menu featuring unique creations designed for contemporary and sophisticated traveller. “I wanted to return to raw ingredients, while honouring the producers, their history and knowledge of creating incredible, high-quality products. By adhering to a single rule – no more than three ingredients and three textures in any single dessert – a recipe for happiness emerges.”
While expanding the dessert menu beyond more than just cakes, Ichemrahen is introducing new and innovative culinary experiences beginning with visually captivating creations, expressed through sleek design and presented with a precise technique. His 360-degree entrepreneurial vision blends tradition and modernity, with the exacting nature of haute couture and reverence for ingredients found on the dessert menu. 

Yazid Ichemrahen’s Exclusive Signature Dessert at Le Royal Monceau – Raffles Paris

Chef Ichemrahen has orchestrated his sweet selections as a perfect symphony of tastes and emotions. His signature dessert: A black forest - a dessert that has been with him since the beginning - with sugar-free whipped cream, an airy seasonal fruit tart with a Kipferl biscuit base, a 100% vanilla dessert with Madagascan and Tahitian vanilla flower, and even a sense-awakening reinterpreted cheesecake. Expect sweet moments with light, effervescent, reimagined desserts

The Exclusive Desserts are available at Le Bar Long on Wedneday, Saturday and Sunday from 3pm to 6pm.

Desserts at Le Bar Long

Staying true to the welcoming yet elegant atmosphere of Le Bar Long, the dessert menu invites guests on a contemporary “pas de deux” with gourmet and balanced sweet courses: a chocolate cake that’s a blend between a fondant and a delicate souffle, an ile flottante with vanilla and orange blossom, a vegan salad playing with feminine, floral notes, and Italian ice cream debuting at Le Royal Monceau – Raffles Paris perfectly paired with sunny days. The rice pudding exemplifies Ichemrahen’s new direction: the idea of mainly sourcing regional products directly from artisanal producers, such as milk or eggs, ensuring that ingredients are ultrafresh offering true depth of flavour. 

Desserts at the Michelin starred restaurant, II Carpaccio 

For the must-visit destination of Italian gastronomy in Paris, Ichemrahen has created a menu devoted to transalpine ingredients with a hint of the unexpected. In place of a traditional Tiramisu, “L’écume de café” invites guests to explore the rich aroma of coffee. Panettone is reimagined as a caramelised brioche, highlighting the sweet notes of dried fruit. Also featured on the new menu - two “Dolci” menu essentials, a dual texture chocolate fondant with stracciatella sauce, and a three citrus tart blending roasted orange, lemon and grapefruit with creamy notes of Italian Robiola cheese.

Desserts at Matsuhisa Paris

Yazid Ichemrahen draws great inspiration from Nobu Matsuhisa, reflecting his spirit into the star dessert at Matsuhisa Paris: the famous cheesecake, a comforting rendition on the signature dessert found at Nobu San’s restaurants. Other sweet treats, including mochi ice cream and fruit salad will be presented in a playful gourmet bento box.