MEILLEUR OUVRIER DE FRANCE
When he was just a child, talented pastry chef Yann Brys was already helping his mother make the tasty treats that she would prepare for various occasions. He started his career with Philippe Urraca, awarded “Meilleur Ouvrier de France”, before joining the teams at Fauchon where he discovered a demand and a different approach to taste. After this experience, he discovered the grand Parisian hotels such as the Concorde Lafayette or Le Bristol. But his attraction to Dalloyau led him to join the team there as an assistant to Pascal Niau, awarded “Meilleur Ouvrier de France”, director of Research and Development. Yann Brys joined Evok Hôtels Collection in 2015 as Head Pastry Chef chairman of the group.
The lemon tart is made up of sweet pastry, soft almond biscuit, lemon jam with a refreshing lime zest, smooth lemon cream with a touch of yuzu and a melt-in-the-mouth meringue.