- The Gist: Three-course menu inspired by traditional pastry and French techniques in a “grown-up treehouse” setting
- The Chef: Dominique Ansel
- Location: 24 Floral St, Covent Garden, London WC2E 9DP
- Food in 5 words: Classic dishes with pastry twist
- See more: http://dominiqueanseltreehouse.com
How did we get here?
Award-winning pastry chef Dominique Ansel has made his name as the creator of a whole host of innovations in the bakery sphere, not least the cronut (a croissant-doughnut pastry) which was named one of Time Magazine’s best inventions of 2013.
The French-born chef has gone on to open up numerous bakeries following this success before launching his first-ever restaurant in Los Angeles at The Grove back in November 2017. In addition to LA, he now owns bakeries and restaurants in Hong Kong, New York and London.
While his debut restaurant, 189 by Dominique Ansel, serves up modern American cuisine, Ansel’s new establishment in London is much more akin to his pastry roots.
What’s different about it?
The Treehouse, located in London’s West End, aims to utilise what made Ansel famous in the first place: pastry. Although the cronut is off the menu.
Many of the dishes on the menu will sound familiar but are given a fresh twist by incorporating pastry foundations and artisanal techniques that are the staple of a pastry chef’s repertoire.
“Sometimes, the very best part of an apple pie is the crust,” Ansel says. “When we were conceptualizing the idea for Dominique Ansel Treehouse, I thought about how in a traditional restaurant setting, the pastry department typically works on all the different doughs on the menu, even from a savoury perspective.
“I’m excited to create a new menu that celebrates these pastry foundations and French techniques, in a casual bistro café with simple fresh ingredients that stay true to the classics.”
The two-story bistro, which includes a bakery on the bottom floor, is also notable for its eye-catching décor. Inspired by a “grown-up treehouse,” a tree trunk is at the centre of the ground floor space while most customers are seated upstairs in the treetop “canopy.”
You’ve got to try…
The menu has yet to be finalised but given Ansel’s background in desserts, the classic apple tarte tatin should go down well.
Sparkie also likes…
Pissaladière, onion marmalade, anchovy, pine nuts and olives.
You like your pastry.