Yann Duytsche

Dolç pastry shop, located in the Barcelona town of Sant Cugat, has been the center of operations for Yann Duytsche for a few years, a pastry chef with more than two decades of experience whose elaborations express a rare combination of Cartesianism, creativity and delicacy. His career began in 1987 at Le Clement restaurant in Ardres, where he assumed the responsibility of pastry chef shortly after completing his studies at the hotel school. A short time later, he will head the kitchen of the Hôtel Fitz Roy in the French ski resort of Val Thorens. That will be a brief season that serves to probe the terrain of the salty before his return to the specialty of pastry chef at the restaurant of the Hôtel Château Tilques, in the Pas de Calais.