Yann Couvreur
FRENCH PASTRY CHEF AND ENTREPRENEUR, YANN COUVREUR PATISSERIE
THE CHIEF
That pastry Chef didn't learn cake recipes from his mother's petticoats. His father was not a baker, he was a bookstore owner. It all started for him in ninth grade. It all started with an internship in the pastry shop across the street from his family's shop, by pure chance.
With a BEP in Cuisine and a CAP in Pastry in his pocket, Yann Couvreur trained in the kitchens of the Trianon Palace. The pastry shop wins him over. Chef Alain Dutournier gives him his chance in his gastronomic restaurant Le Carré des Feuillants. First emotions.
Sentimental education in pastry will take place at the Park Hyatt. Within the Parisian palace, avant-garde pastry chef Jean-François Foucher offers him the position of sous-chef. It was he who encouraged him to go to the Eden Rock in Saint-Barth in the West Indies. First place as chef and first menu.
Back in Paris at the restaurant of the five-star Burgundy hotel. The level rises. Until he was called to practice at the Prince of Wales. It's a time of creative ferment. A recipe for Madagascar vanilla millefeuille is born. First coronations. September 2015, Yann Couvreur finds his workshop. An inn planted in the heart of the Bois de Vincennes. Two months later, his first shop opens in the Goncourt district.
PHILOSOPHY IN PASTRY MAKING
1. True seasonality. At Yann Couvreur's, no raspberry tart in winter. The chef's pastry is made with what nature offers him.
2. The right sugar. From lemon tart to vanilla flan, from millefeuille to chocolate éclair, all desserts and pastries are sweetened just right. A better way to enhance the taste.
3. The natural. None of the recipes use colouring or flavouring. Even natural. No deceptive effects, just the truth. The cakes and their ingredients live by themselves.
4. The life cycle. The treats offered contain no preservatives. Each one has its own lifespan. Some desserts are also made to order.