French Master Pâtissier Chef Yazid Ichemrahen, of Ycone Paris at Raffles Al Areen Palace Bahrain, shares his inspirations and reveals a truly surprising dessert ingredient.

At just 22, you became the youngest ever World Pastry Champion. Looking back, what was the most defining moment during that journey and how has it shaped your approach to pastry today?
The most defining moment of my journey was when I had the opportunity to meet several esteemed French pastry chefs. Their guidance and encouragement gave me the strength to compete and ultimately win the World Pastry Championship. They shared invaluable advice and spent time with me, helping me understand the importance of precision in every detail and the value of perseverance. Those lessons continue to be incredibly relevant in my work today, shaping my approach to pastry and pushing me to strive for excellence in everything I create.

You’ve mentioned that you travel the world for inspiration. Has there been a specific country or culture that has left a significant mark on your work, perhaps influencing a new creation at Ycone Paris at Raffles Al Areen Palace Bahrain?
Japan is a country that I deeply admire and respect. The richness of its culture and culinary traditions has profoundly inspired my work. I find that many of my creative ideas stem from my experiences there. Travelling to discover new food creations is something I cherish, as it continually fuels my inspiration and drives me to innovate in my pastry creations.

With your experience spanning the globe, what’s the most unusual ingredient you’ve worked with and how did you incorporate it into a dessert?
The most unusual ingredient I’ve worked with in a dessert was Iranian caviar. I paired it with vanilla to create an exclusive and unique dessert that truly stands out. The combination of flavours and textures brings a fascinating depth to the dish, showcasing the unexpected yet harmonious interplay between the caviar and the sweetness of the vanilla.

You’re renowned for your innovative and visually stunning creations. What’s your signature dessert at Ycone Paris, Raffles Al Areen Palace Bahrain? Could you tell us the story and inspiration behind it and what makes it so special to you?
My signature dessert at Ycone is called ‘100% Vanilla’. I drew inspiration from the beautiful, natural and light colours that surround the hotel. This dessert is incredibly airy, much like a delicate cloud, and celebrates my love for vanilla in all its forms. Its lightness not only reflects the aesthetic of the environment but also evokes a sense of purity and elegance, making it a truly special creation for me. ✤