A World Pastry Champion and Meilleur Ouvrier de France in ice cream, Emmanuel Ryon is recognized for his mastery of frozen desserts and refined creativity. After working as Executive Pastry Chef at Café Pouchkine and training under prestigious French houses, he carved out a unique space at the intersection of luxury and lightness. Known for his elegant ice creams, layered textures, and aesthetic finesse, he is also co-founder of the acclaimed boutique Une Glace à Paris. Ryon’s work reflects a poetic, sensory approach to frozen pastry that delights both connoisseurs and casual gourmets.