Yann Couvreur pushed open the doors of Trianon Palace de Versailles. Then there was Le Carré des Feuillants and Park Hyatt where he worked under Jean-Francois Foucher to learn the architectural of pastry-making focused on less sugar. At age 26, he obtained his first post as Head Pastry Maker at Eden Rock in St. Barthélemy. The French capital quickly called him to return, and he joined the distinguished restaurant of Hotel Le Burgundy, then the MICHELIN starred restaurant of Prince de Galles Hotel, to oversee pastry and all desserts. An artisan at heart, he crafts each individual piece matching his credo: A universe in which integrity of ingredients are at the centre of his creations.