After training in renowned Michelin-starred restaurants and palace hotels, he invented a pastry style where sweet and savory borrow the same codes of cooking, seasoning and pairing. His soaring creations quickly caught the eye of critics, and his name spread by word of mouth among gastronomes. Beyond his airy meringues and refined compositions, all of Paris flocked to discover his famed Vanilla Millefeuille. A true signature dish, this dessert — awarded "Dessert of the Year" by the LEBEY guide in 2014 — beautifully captures Yann Couvreur's artistic spirit.

Yann Couvreur has now been on this adventure for nearly a decade. Following the opening of his first pâtisserie in the Goncourt district, a second address on rue des Rosiers in the Marais, then a third inside a renowned Parisian department store at 35 Boulevard Haussmann (9th), where guests can have breakfast, lunch and afternoon tea around the chef's desserts and delicacies, it is in the Batignolles district that Chef Yann Couvreur chose to open his fourth boutique. A fifth followed in Vincennes and a sixth in Saint Charles, in the 15th arrondissement. A new concept, "le YC Café," opened at Gare Montparnasse in 2021.

This pastry chef didn't learn his cake recipes at his mother's apron strings. His father was no pâtissier — he was a bookseller. It all started in ninth grade. The spark: a chance internship at the pâtisserie right across from the family bookshop. Vocational diplomas in cooking and pastry in hand, Yann Couvreur trained in the kitchens of the Trianon Palace. Pastry took hold of him. Chef Alain Dutournier gave him his first chance at his gastronomic restaurant Le Carré des Feuillants. First thrills. His sentimental education in pastry would take place at the Park Hyatt. Within the Parisian palace, the avant-garde pastry chef Jean-François Foucher offered him the role of sous-chef. It was Foucher who encouraged him to head off to the Eden Rock in Saint-Barth, in the Caribbean. First head-chef position and first menu. Back in Paris at the five-star Bourgogne. The level kept rising. Until he was called to practice his craft at the Prince de Galles. It was a time of creative ferment. A recipe was born: a millefeuille with Madagascar vanilla. First accolades. 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, just like him," says Yann Couvreur. A fox he would cross paths with almost every evening as a boy, on the edge of the forest. And like him — a redhead. The house mascot, the fox appears throughout Yann Couvreur on placemats, on takeaway boxes, and even in its pastry and chocolate declensions for Easter. At the 2017 Salon du Chocolat, the artist Richard Orlinski and Pâtissier Yann Couvreur unveiled a monumental sculpture in its honor: a fox 4.5 meters tall. A miniature would join the boutiques a few weeks later.