YAZID ICHEMRAHEN YCONE · YAZID ICHEMRAHEN / Presentation. THE YCONE CONCEPT. ICONIC PASTRY A HEALTHY JUICE BAR A SAVORY MENU ANYTIME A FINISHING WORKSHOP AND LABORATORY OPEN TO THE

YAZID ICHEMRAHEN YCONE

YAZID ICHEMRAHEN

Originally from the Marne, Yazid Ichemrahen has travelled all around the world for several years in search of new inspiration while providing advice to different structures. This entrepreneur who is always challenging himself and swarms with ideas creates his brand YI. He conceptua-lizes under this brand his unique pastry and accompanies companies.

In his research and development, he is always aware to respect the human values that are dear to him: simplicity and sharing.As an enthusiastic art lover, he sublimes each creation according to his emotions to bring them the elegance and sensibility that it deserves ".Mindful of detail and precursor in the pastry field, he is the designer of the Vernet pastry shop in Avignon, ranked by Forbes magazine in the top 10 pastries of France in 2016.

SIMPLYTHE CHEF

YAZID ICHEMRAHEN / Presentation

CAREER PATH2017 - CREATION OF THE PLAYTIME BRAND

2017 - CREATION OF THE YCONE BRAND AND OPENINGOF A CONCEPT STORE IN NAMMOS VILLAGE MYKONOS (2018)

2016 - CREATION OF THE VERNET PASTRY SHOP IN AVIGNON

2015 - CREATION OF YI COMPANY DEDICATED TO PASTRY CONSULTING AND PROJECT MONITORING AROUND THE WORLD

2014 - CREATION OF YI BRAND

2014 - WORLD CHAMPION OF PASTRY AND ICED DESSERT IN RIMINI (ITALY)

2014 - 2016 - R&D CONCEPTS MANAGER OF BERNARD BLACHÈRE GROUP

2013 - FRENCH PASTRY CHAMPION

2012 ET 2014 - WINNER OF THE RABELAIS YOUNG TALENTS AWARDAS CHOCOLATIER (2012) AND GLACIER (2014)

2012 - PASTRY CHEF AT THE HOTEL METROPOLE IN MONACOWITH JOËL ROBUCHON

2011 - YOUNGEST PASTRY CHEF OF FRANCE AT RESTAURANT 2 MICHELIN STARS CHATEAU CORDEILLANT-BAGES IN PAUILLACWITH THIERRY MARX

2009 - OPENING OF « LA PÂTISSERIE DES RÊVES » IN PARISWITH PHILIPPE CONTICCINI AND ANGELO MUSA


His philosophy of taste is close to that of his life. It could be defined in one word:simplicity. His bet is to keep an "authentic" taste by looking for the best raw materials so as not to have to denature them and by assembling them according to his emotions to create new sensations, new taste experiences.

Each pastry chef must be able to cook his creations, the technique comes only in the finish.Today his priority is to make each of his creations accessible to everyone. He thinks andorganize the production to make it multi-fold. The optimization of the costs allows him tonot to touch the exceptional ingredients that make the real difference, greedy and tasty.

PHILOSOPY


GLOBETROTTER

HONG KONGSHANGHAIOSAKAKUWAIT CITYDUBAIDOHACASABLANCAALGERKIEVMOSCOWSOFIAPARISMONTE CARLOMILANOROMABARCELONABUCHARESTCHICAGOMIAMINEW YORKLAS VEGAS

He has been traveling the world for four years as a consultant for various typesof structures: large groups, industrialists, palaces, or craftsmen. Every meeting,every travel feed the following, and always at the service of tomorrow's projects.These trips are both a source of inspiration and a real support for understandingthe international gastronomy business in order to better adapt future projects.


MEDIASRelease of the book "UN RÊVE D’ENFANT ÉTOILÉ" sold 58,000 copies

Social networks : more than 160K followers

A film based on the life story of Yazid Ichemrahen, inspired by his book "UN RÊVE D’ENFANT ÉTOILÉ"and realised by one of the largest French production company, CADP, will be released in France in 2020.Presentation at the Cannes Film Festival in 2019


THE YCONE CONCEPT

ICONIC PASTRY

A HEALTHY JUICE BAR

A SAVORY MENU ANYTIME

A FINISHING WORKSHOP AND LABORATORY OPEN TO THE CUSTOMERS

ART AS A SUPPLEMENT OF SOUL

YCONE SPIRITYcone is the realization of a project matured for years. Ycone is an exceptional place where Pastry meets art in all its forms to create a unique experience. It is a place of intimate comfort, gourmet discovery and openness to the world.

It is also a project that reconciles a very operational vision with a qualitative requirement in the field of pastry and gastronomy. The aim is to offer and guarantee the most profitable model possible. Ycone's financial performance axis is divided into 5 key points:

YCONE / Concept

If the core business remains the pastry, it is a “dusted pastry”. This pastry shop focuses on an exceptional selection of quality products and ingredients, on the visual identity and taste of the finished products, without making it inaccessible. So that in order to guarantee, throughout the day and every day, an perfect freshness, we have reflected and optimized our commercial offer. Each of our clients is unique and must have the opportunity to feel the whole sensitivity of a cake that has just been made.

On the other hand, we have chosen to take the utmost care in sourcing each ingredient and each supplier.Indeed, for Ycone, excellence is exclusivity. And exclusivity is the rarity.

AN ICONIC PASTRY SHOP

YCONE / Concept

His philosophy of taste is close to that of his life. It could be defined in one word:simplicity. His bet is to keep an "authentic" taste by looking for the best raw materials so as not to have to denature them and by assembling them according to his emotions to create new sensations, new taste experiences.

Each pastry chef must be able to cook his creations, the technique comes only in the finish.Today his priority is to make each of his creations accessible to everyone. He thinks andorganize the production to make it multi-fold. The optimization of the costs allows him tonot to touch the exceptional ingredients that make the real difference, greedy and tasty.

In the last three years, organic food has grown by 36% in the European market and 71% in the global market. It therefore seemed essential to bring a health dimension to our overall concept. So it was not a surprise that the juice bar was highly acclaimed from the very opening by customers. And whatever the season, becoming a real favorite. With juice detox or dietary, the juice bar also diversifies the offer of pastry: especially to a public initially not attracted by an exclusively sweet offer.

Present in each Ycone boutique, the fruit wall not only promotes the freshness of the products used in the juices but also in the cakes. It also brings a touch of unusual color and welcome to the often “sanitized setting” of the high-end pastry

HEALTHY JUICES

YCONE / Concept

Ycone differs from traditional teahouses by offering an extremely qualitative salty menu, accessible and sufficiently valued. This allows us, in terms of opening-hours, to spread the visitors traffic of the pastry, to be attractive throughout the day and generate a significant turnover. Indeed, pastry sales coefficients, by definition relatively low, are offset by those of the salty menu which are much higher.

The brunch offered every Sunday also helps to promote the loyalty of our customers, while testing under real conditions, new recipes developed exclusively in each country of Ycone opening.

A SAVORY MENU

YCONE / Concept

By browsing the world and observing any type of concept, we realize that the consumption patterns of people have changed dramatically in recent years. Being strongly sensitive to this movement, we offer a place with the codes of luxury, offering exceptional products while being transparent on the design for create a friendly space, a “home sweet home” spirit and playful.

Thus, by allowing our customers to be closer to the chefs, we guarantee everyone a unique experience: A tasting orchestrated to the millimeter to allow them to savor each bite. Ycone resumes and rests on one of the Leader's flagship values: sharing. Every dish, every pastry has vocation to be shared and savored with others, with friends or with family.

AN OPEN LAB

YCONE / Concept

ICONIC PASTRY

A HEALTHY JUICE BAR

A SAVORY MENU ANYTIME

A FINISHING WORKSHOP AND LABORATORY OPEN TO THE CUSTOMERS

ART AS A SUPPLEMENT OF SOUL

Here, the place of restoration is no longer an annex of an exhibition place as in most museums and galleries of the world but an alibi and a gateway to the artistic discovery. This place coexists in perfect osmosis a high-end restaurant and an exhibition space within a single space in order to create a multi-sensory experience: both culinary and cultural.

Art allows us to establish and stabilize a viable business model. We negotiate 10 to 20% of royalties on each work sold. Beacause the place is legitimized by this activity during the whole year we can also organize vernissages with different consultants from the artistic community, guaranteeing us a new form of valorization and distinguishing us from places of the same kind already known. Finally, each exhibition is also the opportunity to create limited editions in tribute to the works on display.

ART ASAN EXTRA SOUL

YCONE / Concept

THE YCONE BRAND

Why YCONE? First because it immediately evokes an aspect that is both visual and simple to apprehend. Then because it implies the notion of an emblematic place or experience. A place of reference that assumes the mixing of genres and the standard bearer.

The Y is both a nod to patronymic and a strong gimmick and identity. The visual signature of the brand stands out as a synonym for quality and a direct reference to the Chef, Yazid Ichemrahen

AN ICONIC BRAND

YCONE / Signature

YCONE / Signature

YCONE / Signature

YCONE / Signature

YCONE / Signature

Why YCONE? First because it immediately evokes an aspect that is both visual and simple to apprehend. Then because it implies the notion of an emblematic place or experience. A place of reference that assumes the mixing of genres and the standard bearer.

The Y is both a nod to patronymic and a strong gimmick and identity. The visual signature of the brand stands out as a synonym for quality and a direct reference to the Chef, Yazid Ichemrahen

YCONE / Signature

The different views presented in the following pages are a game. A prospective and imperfect sketch of what could be Ycone tomorrow. Although prospective, it is nevertheless organized around some strong ideas.

The main idea is that whatever the location or setting of the establishment, the gastronomic creation occupies the central place around which the discovery is organized. We have defined a minimal creative cell, an island composed of a workshop as a labo / kitchen and a sales area. Dimensions and layout are from experience acquired in the past in the various places created, and in particular the Patisserie Vernet (First pastry shop of chef Yazid Ichemrahen in France). Around this central island, depending on the framework and means available, are organized tasting and exhibition spaces.

The goal is to be able to design a unique place in its implementation, but very easily declable and duplicable according to the framework and opportunities. The development of several Ycone in major cities could create a real network of know-how "à la française".

A UNIQUE BUT MULTIPLYING PLACE

YCONE / Places - Large areas







YCONE / Places - Small areas




YCONE / Places - Outdoor












YCONE / Places - Medium areas





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YAZID ICHEMRAHEN YCONE · YAZID ICHEMRAHEN / Presentation. THE YCONE CONCEPT. ICONIC PASTRY A HEALTHY JUICE BAR A SAVORY MENU ANYTIME A FINISHING WORKSHOP AND LABORATORY OPEN TO THE