Having worked in renowned Michelin-starred restaurants and palaces, he invents a pastry style where sweet and savory share the same cooking, seasoning, and condiment codes. His high-flying creations are quickly praised by critics, and his name rapidly spreads by word of mouth among food lovers. Besides his airy meringues and refined compositions, all of Paris flocks to discover his famous Vanilla Millefeuille. A true signature dish, this dessert, awarded "Dessert of the Year" by the LEBEY guide in 2014, beautifully showcases Yann COUVREUR's artistic flair.

Yann Couvreur embarked on his adventure seven years ago. After opening the patisserie in the Goncourt district, a second location on Rue des Rosiers in the Marais, followed by a third in a Parisian department store located at 35 Boulevard Haussmann (9th arrondissement), where people have breakfast, lunch, and afternoon tea with the chef's desserts and delicacies, Chef Yann Couvreur decided to open his fourth boutique in the Batignolles district. This was followed by a fifth in Vincennes and a sixth in Saint Charles in the 15th arrondissement. A new concept, "YC Café," opened in Montparnasse station in 2021.

This particular pastry chef didn't learn how to make cakes from his mother. His father was no pastry chef; he was a bookseller. It all started for him in junior high. The turning point: an internship in the pastry shop across from the family store, pure chance. With a BEP (Vocational Studies Certificate) in Cuisine and a CAP (Vocational Aptitude Certificate) in pastry, Yann Couvreur trained in the kitchens of the Trianon Palace. Pastry-making captivated him. Chef Alain Dutournier gave him his chance in his gourmet restaurant, Le Carré des Feuillants. First emotions. His sentimental education in pastry would take place at the Park Hyatt. At the Parisian palace, the avant-garde pastry chef Jean-François Foucher offered him the position of sous-chef. It was Foucher who encouraged him to head to the Eden Rock in Saint-Barth in the Antilles. First chef position and first menu. Back in Paris at the five-star restaurant of La Bourgogne. The level rose. Until he was called to work at Le Prince de Galles. It was a time of creative effervescence. A Madagascar vanilla millefeuille recipe was born. First triumphs. September 2015, Yann Couvreur found his workshop. An inn nestled in the heart of the Bois de Vincennes. Two months later, his first boutique opened in the Goncourt district.

A free and wild animal like him, says Yann Couvreur. A fox he encountered almost every evening as a child, at the edge of the forest. And like him, a redhead. The fox, the mascot of the place, is displayed at Yann Couvreur's on placemats, on takeout boxes, and even finds its variations in pastries and chocolates for Easter. At the 2017 Salon du Chocolat, artist Richard Orlinski and pastry chef Yann Couvreur created a monumental sculpture in its honor: a 4.5-meter-high fox. The miniature will be available in stores a few weeks later