My name is Nour Yassine 22 years, I’m pastry chef currently doing masters in trades of the desserts in Olivier Bajards international school of pastry. I live in Paris and and am training in the laboratories of the famous world champion Christophe Michalak.
A native of Ivory Coast, where I got my bachelor economy, of Lebanese origin, I got the chance to enjoy a multicultural education. The kitchen has always held an important place in my life. From young age my mother used to bake cakes for us every week and the idea of catching a pastry bag already made me dream. When in high school, I used to will walk the streets of Abidjan with my best friend Charlotte to eat the best chicken legs. I wanted to taste everything. Having grown up in Africa, I’ve always had a huge culinary curiosity and I wanted to discover all of the wonderful flavors that my native country, Côte d’Ivoire, had to offer. I want to show only the best parts of Africa to the four corners of the world.(Sharing and Humanity)
While in Brussels, I did my first training at hotel Vatel and that’s when I decided to devote myself entirely to pastry.
Since then I have always fought, and I always put a lot of heart in my work which allowed me to learn alongside the best like Yannick Alléno and Christophe Michalak. I currently work at Christophe Michalak where I discovered our flavors (cocoa pod, bissap, alloco)
I am very curious and I have had the chance of always working with chefs who want to transmit and teach, as my current Chef Tristan Rousselot and Dieuveil Malonga are also an example for me because he has managed to honor African gastronomy around the world.
I see myself returning to Abidjan in the future, in order to bring a touch of modernity to the Ivorian gastronomy and especially to give maximum pleasure to all those who like you and I are passionate about good food.