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.

Yazid Ichemrahen's path as a pastry chef began at the age of 3 and has never deviated from its original course. For the future chef, pastry-making is an escape from a difficult everyday life that lacks perspective, affection and recognition. Throughout his career, he has crossed paths with inspiring personalities and father figures. His mentors include Pascal Caffet, MOF and World Pastry Champion, who discovered and trained him; Angelo Musa, with whom Yazid Ichemrahen worked as a commis at the Pâtisserie des Rêves; and Joël Robuchon, whom he joined at the Métropole in Monaco.
As he gained experience, Yazid honed his technique and improved his skills, encouraging him to set himself a new goal, which he achieved with flying colours: at the age of 22, he won the world championship for frozen desserts. This made him the youngest world champion in all confectionery competitions combined. 

Hand in hand with Alexandre Favre, Executive Pastry Chef and rising star of the French pastry scene, Yazid Ichemrahen works on the sweet menu of the most Parisian of palaces.

The two men share the same passion and a set of values: respect for raw materials and putting people first.