Yann Brys, Meilleur Ouvrier de France (MOF) 2011, is celebrated for inventing the Tourbillon technique—an iconic spiral piping method that redefined the visual language of modern pastry. After training under some of the greatest names in French gastronomy, including Fauchon and Dalloyau, he took the helm of pastry at Evok Hotels Collection. Brys’ creations blend architectural precision with sensual textures, often inspired by nature, travel, and geometry. His boutique “Tourbillon by Yann Brys” is a destination for pastry lovers seeking both visual poetry and refined flavors. Each dessert reflects his quest for motion, balance, and emotion.