A true pastry enthusiast and widely rewarded, Ilham Moudnib joins the Dorr Paris teams! New challenge and new challenge: this pastry chef brings a breath of fresh air to the ranks of the Moulin Vert and the Grand Bistro. From this summer, customers will discover a menu of creative and gourmet desserts, specially signed for Dorr Paris.

Ilham Moudnib, the new Pastry Chef at the Grand Bistro and L'Auberge du Moulin Vert

Photo: DR

A priori intended for a career in classical dance or sports education, Ilham Moudnib nevertheless very quickly distinguished herself by an activity that she practiced with love, like an outlet, baking.

She was noticed as a cake designer by the team of the TF1 Masterchef show, which selected her for its season 2 in 2011.

Everything then accelerates with its place in the Top 10 finalists. Attracted by the challenges, Ilham then obtained the CAP in Pastry and the following year opened his shop in the heart of Alsace, in Strasbourg, the “Fairy Cake Shop”.

With its experience in many fields (luxury hotels, restaurants, boutique baking, catering), Ilham offers a tailor-made service according to the needs and constraints of its customers: needs assessment, training and tailor-made development workshops , realization of culinary events, creation of products, cards / innovations, optimization of production time, staff training and quality monitoring are among its many areas of intervention. Finally, Ilham also runs various courses (Desserts and small cakes, Desserts on a plate, Pies, Macaroons, Cake Design etc.).

Finalist at the French Dessert Championship in 2014 and 2015, Ilham was also a Finalist at the Pastry Queen France in 2015, the Women's World Pastry Cup.

Completely passionate, 200% alive for pastry making, she even goes so far as to still write on her CV today, in the Leisure section: “Pastry”… Everything is said.

His vision of pastry today

Today more than ever, Ilham Moudnib is convinced that flavors and gastronomy are compatible with a good nutritional balance. For her, a dessert must be delicious and desirable.

His pastry is feminine, creative and gourmet. And for her recipes, she always chooses healthy, natural, raw and pure products. Each time, she seeks the right harmony between dough, cream, fondant and crisp while paying attention to the sugar.

For her desserts that she wants to be good for health, all the amounts of sugar and fat have been reduced without ever altering the most important: the pleasure of taste, in a word light and gourmet desserts.

The new dessert menu

  • "Chocolat Mon Amour", a reinterpretation of the famous fluffy heart
  • “La Crème de la Crème”, a new version of the Tonka bean crème brûlée
  • "Le Millefeuille des Anges", with a very light diplomatic cream and a surprising salted caramel coulis
  • "White Lemon", a trompe l'oeil lemon with lemon mousse and a powerful marmalade of candied lemon and basil

And again, the Panna Cotta with Matcha Tea, the Breton Shortbread Crumble & Raspberry Sorbet or the Wild Strawberry Cheesecake ...