MOF glacier
World Pastry Champion
Co-founder Une glace à Paris, France
Emmanuel Ryon’s career
For Emmanuel Ryon, gourmet food is above all a family affair. His childhood was marked by the culinary talents of his mother, grandmother and uncle, a pastry chef in Ferney-Voltaire, France. After obtaining his CAP in pastry-making, he attended training courses and discovered a passion for competitions, winning most of the 25 he entered. He became World Pastry Champion in 1999 and Meilleur Ouvrier de France Glacier in 2000.
His taste for travel blossomed at the Bellouet Conseil school, where he trained international professionals, gave demonstrations and wrote a book on ice cream « Learn the Art of Ice Cream and Sorbets ». It was here that he met his future partner, Olivier Ménard.
Emmanuel then collaborated with Andrei Dellos, founder of Café Pouchkine, to create dream pastries in Moscow, Paris and New York. In 2012, he put an end to this adventure and began working with great chefs, including Anne-Sophie Pic, who proposed a meeting between pastry-making and cooking around real constructions of flavours, textures and colors… And he created refined and original desserts for his restaurants in Valence, Lausanne and Paris. In 2014, he inaugurated the Frank restaurant at the Fondation Louis Vuitton, where he created a collection of pastries and ice creams, part of French cuisine, revisited in a spirit of travel and refinement…
The Art of reinventing French patisserie
Emmanuel Ryon reinvents the classics of French patisserie without touching their original structure, because he deeply believes that the past allows us to create the future, and so successfully attempts to combine technique and spontaneity. Working with textures is at the heart of his creations, with a predilection for vanilla ice cream, his benchmark. Textures create stages in tasting, leading to a final flavour that is the heart of his creation.
With Olivier Ménard, he opened “Une Glace à Paris” at 15 rue Sainte-Croix de la Bretonnerie in 2015, where they create new frozen delights, combining their complementary experience, know-how and inventiveness.
His latest book, “Givré” (Editions de la Martinière), came out in 2023.
