Offer gourmet desserts reduced in sugar ? This is the bet that Yann Couvreur has launched. This young pastry chef has become a master in the art of exalting the pure and raw tastes of the products he works with.
Passionate about pastry since his adolescence, Yann Couvreur then worked in renowned starred restaurants and palaces. The Chef invents a pastry where sweet and savory borrow the same cooking, seasoning and condiment codes. The philosophy of the House is to make high-end pastry accessible to as many people as possible. Fresh products, seasonal fruits, no preservatives, colorings or flavourings, natural or artificial for all creations, savory or sweet. The Pastry Chef wants to surprise the palates without confusing them. For his creations, he always starts from a known base, such as chocolate, then dares to combine unconventional flavors in order to arouse curiosity.
Audacity with simplicity
The idea is to distil small touches of audacity without ever going too far. For example, for his éclairs, he offers three different variations: the classic chocolate/tonka bean, the gourmet milk chocolate/coconut and finally, the one that tantalizes the taste buds with mocha/anise. It is this artistic fiber and these original perfumes that make Yann Couvreur famous. Not to mention his work on the visuals of his plates. When you see and taste one of his creations, you remember its name! Between pastries, soft cakes and refined pastries – without forgetting its signature dessert, the vanilla mille-feuille from Madagascar – the choice is difficult.
Yann Couvreur Pastry – 137 avenue Parmentier, 75010 Paris.