Yann Brys

Tourbillon Vanille

Best Craftsman of France

Passionate about pastry from a young age, he trained at the Toulouse Hospitality School before honing his skills under renowned chefs like Michel Mendiela and Philippe Urraca. Drawn to Paris, he joined prestigious establishments such as Fauchon and Dalloyau, where he became the Director of Creation. In 2009, he developed the “Tourbillon” piping technique, now a global signature. In 2011, he was awarded the title of Meilleur Ouvrier de France, celebrating his excellence and innovation. He is also a member of various prestigious institutions and is recognized as one of the best pastry chefs in France.