Our Maison
The light of Makkah.
Precision in every layer. Generosity in every welcome.
Maison Tuileries is built around a simple discipline: make each element taste clear, balanced and complete. Fruit is used at its best, creams are held light, and laminated dough is given the time it needs for a crisp, delicate finish. Nothing is decorative for its own sake; everything serves the taste.
A name borrowed from a Parisian garden.
Founded in 2024, Maison Tuileries is named after the Jardin des Tuileries in Paris. In Makkah, that reference becomes something distinctly our own: French pastry technique shaped by local warmth, generosity and the pleasure of gathering around the table.
From the morning croissant to the celebration cake.
The same standards guide every creation, whether it is a croissant for breakfast or a Fraisier, Pavlova or Saint-Honoré made for a celebration. Different moments, one Maison signature: balance, freshness and a clean finish.
The people behind the craft.
Three benches, one house — French technique, folded for Makkah.
Doudou Diop
Trained at Lycée François Rabelais, Doudou Diop built his craft through kitchens that exposed him to different cultures, disciplines and ways of approaching pastry.
His journey took him from Dalloyau in Paris to La Mamounia in Marrakech, experiences that strengthened a style firmly rooted in French pastry technique while remaining open to new influences.
At Maison Tuileries, Doudou approaches every creation through balance. Texture, temperature, acidity, sweetness and structure are considered together, allowing each ingredient to remain clear and recognisable. The finish may be refined, but flavour always comes first.
His work moves naturally between the precision of the French classics and a more personal, contemporary expression — exploring contrasts, unexpected associations and the possibilities created when technique leaves room for curiosity.
Today in Makkah, he leads the pastry direction of Maison Tuileries and continues to develop a collection shaped by French savoir-faire, discovery and the character of the Maison.
Dolhen Marc
For Dolhen Marc, viennoiserie begins with precision — and patience.
After completing a CAP in Bakery at Campus Pro Hellemmes, he discovered his passion for laminated dough during his apprenticeship at Maison Beauchamp. He later continued developing his craft at bakeries including Rouget, before taking his experience beyond France with Moulins Lafayette in Canada.
Returning to France brought another period of refinement in Parisian bakeries, followed by an important milestone in 2024: his selection for the French Championship in Vannes.
There, his path crossed with World Champion Sébastien Lagrue, leading to a collaboration centred on technique, precision and transmission.
Today, Dolhen leads the viennoiserie programme at Maison Tuileries. From the temperature of the butter to the resting of the dough and the regularity of each fold, his work is built around details that cannot be rushed.
The result is viennoiserie with a clear signature: crisp, light, precisely laminated and baked fresh in Makkah.
Yassin Ginoyer
Before Maison Tuileries, Yassin Ginoyer built structures of a very different kind.
Trained as an engineer, he began his career leading major construction projects, an environment where planning, precision and attention to detail were essential. But alongside engineering was a long-standing passion for pastry — one that eventually became a new professional direction.
He trained alongside chefs including Chef Loum and Chef Larbi, developing the technical foundations required to transform that passion into a craft.
The transition from engineering to pastry was less of a rupture than it might appear. Both demand structure, patience and an understanding that the smallest detail can change the final result.
That philosophy became part of the foundation of Maison Tuileries: a Maison where French pastry technique is approached with rigour, creativity is given room to evolve, and every detail — from the atelier to the guest experience — is considered as part of the whole.
In Makkah, Yassin brings together these two disciplines to shape the Maison's vision and its next chapter.
Ingredients chosen for taste, not display.
Premium butter, real vanilla, and produce chosen for the season rather than the calendar — dates filled and coated by hand, fruit used at the moment it is ready. The kitchen adjusts to what is good, not the other way round.
Experience the Maison, your way.
Visit our tea room in Makkah or order online for Click & Collect — the same attention to freshness, presentation and detail follows every order.
Explore the boutique