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Yoann Redon
I believe that taste has the power to create memory — and that food, when done right, can make people travel without moving.
I believe that taste creates memory.
A perfect cream, a well-calibrated sponge, the fine edge of texture and aroma — these things stay with us. They become part of the stories we tell. For me, pastry is not about decoration. It’s about impact. It’s about crafting something so well-balanced that it lingers — in the mind, in the body, in time. My work, whether in a kitchen or a production lab, is rooted in this belief: that emotion comes from precision.
A perfect cream, a well-calibrated sponge, the fine edge of texture and aroma — these things stay with us. They become part of the stories we tell. For me, pastry is not about decoration. It’s about impact. It’s about crafting something so well-balanced that it lingers — in the mind, in the body, in time. My work, whether in a kitchen or a production lab, is rooted in this belief: that emotion comes from precision.
Over the past 15 years, I’ve explored pastry as a discipline, a craft, and a system. I trained in France, worked in Palace in Monaco, ran production in Russia, taught in Peru, and led R&D for one of the most demanding houses in the Relais Desserts group. I’ve contributed to international projects, scaled fragile recipes, optimized workflows, and supported teams on three continents. These experiences shaped a conviction: that good products are not just made — they’re engineered with care and intention.
That’s why my work always begins with listening. Listening to the client. To the material. To the environment and the team. Only then can we create something balanced — a product that performs, yes, but that also moves people.
I’ve always believed that premium quality is not defined by rare ingredients — but by precision and control. Too much sugar can mute an aroma. Too much fat can kill a texture instead of enhancing it. Great flavor is never an accident: it’s a decision, refined in testing, measured in grams, and shaped by constraint. What excites me most is finding that sweet spot — where process, product, and price align without sacrificing soul.
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My love of travel pushed me to learn languages — and those languages taught me to listen. I speak French, Russian, and English fluently, which has allowed me to build bridges across kitchens, labs, and leadership teams. Working with different cultures forced me to rethink habits, reframe expectations, and embrace the unexpected. Adapting French-level quality to local raw materials and new market realities isn’t a compromise — it’s a creative act. And it’s what I do best.
What matters to me isn’t just delivering a good recipe. It’s delivering the right one — for you, your team, your client, and your values. Clients often tell me: “You listened. You understood exactly what we needed.” That’s the highest compliment I can receive. Because in the end, consulting is not about ego. It’s about translation. My role is to connect your vision with the technical and strategic path that can make it real — one product, one decision, one perfect bite at a time.
