Parisian Pastry Perfection Flagship Now at K11 MUSEA
Gontran Cherrier, the fourth generation French baker and globally recognised pastry chef has opened his first boulangerie and restaurant in Hong Kong’s newest retail destination, K11 MUSEA.
Famed for the freshest and crunchiest baguettes along with perfectly crispy yet moist croissants, Gontran Cherrier is set to bring an elevated baking experience to the Hong Kong scene.
Born into a family of passionate bakers, Gontran’s love of baking began when his family opened a boulangerie in Paris when he was just eight years old. Honing his talent alongside some of the best in the business, Gontran has built a pastry empire including over 50 stores worldwide with numerous cook books and TV appearances thanks to his passion, natural skill and love of re-working classic creations with a fresh, French twist.
Across K11 MUSEA’s Food Playground, the 3,500 square ft. Gontran Cherrier space encompasses an open bakery emitting aromas of freshly baked goods, an 80 seat restaurant along with a comfortable communal table, a café area with seating as well take-away coffee, and a retail space for take-home baked goods.
Every day, guests can see a team of Gontran’s best bakers in a state-of-the-art, open-plan kitchen prepare and knead dough, create mini-masterpieces and put finishing touches to baked fineries. With queues since opening, over 2,000 baguettes and croissants are prepared each day using the best French flour and butter flown in from France.
The baked menu consists of more than 50 handmade creations ranging from viennoiserie, breads, pâtisserie, cookies and cakes.
Viennoserie are generally known as breakfast pastries and act as the bridge between pâtisserie and French bread. Viennoserie can be made with white flour, active yeast ingredients and sometimes puff pastry allowing the dough to rise quickly to achieve the perfect flakiness. Viennoserie available from the Gontran Cherrier bakery include the traditional croissant and its creative variations (including sesame flavour and the cloud style filled croissant) (From HKD 24), a selection of flavoured scones (From HKD 17), pain au chocolate (HKD28), brioche (From HKD 14) and Kouign-amann (From HKD 8), a round multi-layered cake containing layers of butter and sugar folded in a similar fashion to puff pastry. The viennoiserie ‘pièce de résistance’ is the delicately rolled croissant, boasting a perfect crunch on the outside and an indulgently rich inner core. Gontran recommends pulling apart the golden pastry from the middle and eating with your hands.
Different to viennoiserie, pâtisserie cakes are traditionally light, delicate and intricate, sweet and synonymously French. Iconic treats include eclairs, baked in four flavours, vanilla, strawberry, chocolate and caramel, pastry puffs in strawberry, chocolate, matcha and coffee and finally, the delicious lemon tart.
French diamond butter cookies or ‘Diamants’ (From HKD 18) are classic and typically rolled in sugar. The name comes from the appearance the sugar gives to the cookie, resembling glittering diamonds. Another signature recipe is the renowned black sesame biscuit (HKD18) which is sweet with a nutty savoury flavour.
Breads are baked daily on the premises using flour and butter imported directly from France, ensuring the bread tasted in Hong Kong, is identical to those from the original concept in Montmartre, Paris. Old artisan favourites are nestled alongside revisited colourful and spicy breads with surprising flavours, aromas and textures blending together. Like the cuttlefish ink and black sesame seed bread (HKD29), using natural black hue ingredients, a trademark of Gontran; and spicy curry cereal baguette (HKD20), using a homemade curry powder of turmeric, cinnamon and dry mustard seeds.
The quartet of outlets also includes a pastry pairing with premium GC Signature Blend coffee, roasted from 100% Arabica beans, with soft acidity, syrup like sweetness and a nutty finish. The first time this coffee has been served in Hong Kong and exclusive for Gontran Cherrier Hong Kong. Hot drinks are plenteous with offerings ranging from Affogato (HKD78) and Espresso (HKD28), to ‘Blooming’ and ‘Coco’ coffee (HKD60 each).
The restaurant is inspired by a French Bistro and the menu consists of six categories – entrees, soup, pasta, risotto, meat and fish, all available throughout lunch, brunch and dinner servings from 11am to 10pm.
Savoury dishes include classics like French Onion Soup (HKD78) accompanied by a crunchy baguette – just like in Paris. For a lighter lunch guests can try the freshest Tomato Salad (HKD128) with creamy burrata. Taking inspiration from the famed squid-ink bread in the bakery is the Squid Ink Risotto and Seafood (HKD120), a rich and warming dish.
The Hong Kong store and restaurant is the new flagship for Asia with further openings to come across Japan, Taiwan and UAE.
About Gontran Cherrier:
In 2010, Gontran Cherrier opened his first bakery in Montmartre, Paris followed by a second one in the 17th arrondissement and then a third in St-Germain-En-Laye in 2013. Gontran’s ambitions did not stop in France and in 2012, he opened his first bakery in Singapore (Tiong Bahru Bakery by Gontran Cherrier) quickly followed by Japan, South Korea, Taiwan, Australia, China, Thailand, Hong Kong and Saudi Arabia. And with a USA opening taking place in December 2019. As of September 2019, Gontran Cherrier Boulanger accounts for 57 bakeries in eight countries… and counting.
Shop B 205, B206 & B207 Level B2
K11 Musea Victoria Dockside
18 Salisbury Road
Tsim Sha Tsui
11am – 10pm