Angelo by Yazid Ichemrahen
angelo

It is the history of our meetings that determines the taste of our future. This cake synonymous with sharing and friendship is a tribute to my best friend Angelo Musa, best worker of France 2007 (Meilleur Ouvrier de France) and current pastry chef of the Plaza Athénée of Alain Ducasse in Paris.

When I met Angelo I was only 18 years old and I started in pastry. I watched him as a fan in front of an idol and he was one of the first people to give me a chance, a real chance to enter into the world of the great and prove that I was worth it.

I always said to myself that if I ever felt able of it, I would create a cake that remembers him. I think this is the cake on which I was under pressure the most because I wanted to let truly reveal every emotion and materialize all I owe him today in this profession.

It has a linear and clean design like Angelo's career, truly surprising, gourmet and generous textures, like his personality. He is inspired by a humble way by the very simple association of chocolate and hazelnuts that characterizes as I see Angelo Musa. It is now the biggest sale of my shop and I am proud of it. Thank you Angelo


COMPOSITION
  • Crispy chocolate with flower salt
  • Hazelnut biscuit
  • Chocolate mousse 66%
  • Hazelnut cream
  • Chantilly milky spéculos
  • Coating almonds
Angelo by Yazid Ichemrahen
Angelo by Yazid Ichemrahen
Angelo by Yazid Ichemrahen
Angelo by Yazid Ichemrahen
Angelo by Yazid Ichemrahen
Angelo by Yazid Ichemrahen