Yann Brys
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Yann Brys Articles
Nine chocolate eggs for a spring-like and magical Easter
From bees that remind us of the need to take care of the planet to spectacular bouquets of flowers. The great pastry chefs surprise again with pieces that look like works of art.
Eight galettes des Rois that break the mold
With Venetian reminiscences, savory, in a cruffin version... Who said that this traditional specialty cannot be updated with great success?
Twelve Christmas bûches to travel without leaving home
Provence, Paris, and Venice are some of the places that you will be able to savor through our traditional ranking of Christmas logs.
Ten artistic chocolate eggs for an unconventional Easter
Eggs that grow wings, octopuses taken from the ocean, driftwood, chickens from Madagascar... The Easter campaign is full of creativity once again.
Yann Brys’ Evok seasonal collection is inspired by Christmas tree decorations
The MOF once again with five impressive bûches or Christmas logs.
Johan Martin, Yann Brys and Nicolas Lambert, Prix d’Excellence 2021
The emotional gathering at the Fabrice Pavilion in Paris brought together some of the most prestigious figures of French Pâtisserie
Eight chocolate eggs for a creative and special Easter
Fun animals, elegant chickens, pictorial eggs, pop symbols, spaceships… This year is no exception. Great pastry chefs once again exploit their inventiveness for the Easter campaign.
Yann Brys draws inspiration from the Christmas tree and winter forests for the Evok bûches collection
The MOF has designed five Christmas logs that vindicate the essentials, traditions, and symbols.
Yann Brys, Julien Álvarez, and Johan Martin in the Bellouet Conseil course calendar
The Parisian school believes that it is more important than ever to help pastry chefs progress to revitalize their businesses.
Yann Brys’ eclectic collection for Evok
The MOF has designed a different creation for four of the group's hotels: Nolinski, Brach, Sinner, and Coeur des Vosges.
Bee Chef Pastry School launches an International Masters in Haute Pastry
Responsible pastry, ice cream trends, viennoiserie, and gelling agents are some of the topics that will be covered in this training scheduled for the month of November.
16 chocolate proposals for an artistic and fun Easter
Adorable animals, friendly vegetables, carousels, baroque eggs ... In 2020, renowned pastry chefs show their ingenuity by working with chocolate.
Yann Brys designs Evok’s impressive collection of bûches
The MOF has designed five pieces that faithfully reflect the identity of five of the group’s hotels: Nolinski, Brach, Sinner, Cour des Vosges, and Evok.
14 bûches for an imaginative and tasty Christmas
Here is a review of some of the most spectacular and gourmand Christmas proposals of 2019.
Twelve top pastry chefs will visit Hangar 78 during the first half of 2018
Easter chocolate figures, gastronomic ice creams, or high-end French pastry are some of the topics that will be taught.
21 Easter Eggs to dream about
Plated eggs, stiff peaks ... Beehives, teapots, Japanese creatures ... Great pastry chefs surprise us again in 2017 with imaginative and detailed Easter eggs.
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