Gourmet adventures created by experts

“Gastronomy is the art of using food to create happiness and it always starts with the eyes,” says the Executive Chef of Matsuhisa Paris. An Italian with a passion for Japanese cuisine, Chef Emanuele Bombardier has been the Executive Chef of Matsuhisa Paris since October 2022. Having worked for Chef Nobu Matsuhisa in Europe and South Africa for more than 15 years, Emanuele moved to Paris when Nobu opened his restaurant at Le Royal Monceau – Raffles Paris. Alongside his team of sushi masters, Emanuele fervently transcribes Nobu’s Peruvian-Japanese cuisine, adding his own savoir-faire and creativity.

From an early age, Yazid Ichemrahen found in pastry-making both an escape and a reason to move forward. From a life shaped by resilience, which he recounts in Créer pour survivre, vivre pour ne pas sombrer and À la belle étoile, he has drawn exceptional strength and discipline. Trained by some of the greatest names in the field, including Pascal Caffet, Angelo Musa and Joël Robuchon, he refined his craft to the point of winning, at just 22 years old, the World Ice Dessert Championship. Today, he curates the dessert menu of one of Paris’s most prestigious Palaces, guided by a minimalist and exacting philosophy: no more than three ingredients and three textures, for pure and genuine emotion.

A former right-hand to Christophe Michalak, Alexandre Favre has established himself as one of the rising stars of French pastry. Having worked at the Plaza Athénée, the École hôtelière de Lausanne, and Cheval Blanc Paris alongside Maxime Frédéric, he combines technical mastery, teaching spirit, and teamwork. Now serving as Executive Pastry Chef alongside Yazid Ichemrahen, he shares a philosophy rooted in respect for both product and people, placing transmission and cohesion at the heart of his craft.

Together, Yazid Ichemrahen and Alexandre Favre are redefining pastry-making as both modern and authentic, where every creation tells a story of passion, precision, and emotion.