{"id":68328,"date":"2020-02-18T10:24:06","date_gmt":"2020-02-18T09:24:06","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=68328"},"modified":"2020-02-18T10:27:11","modified_gmt":"2020-02-18T09:27:11","slug":"dominique-ansel-treehouse-a-new-all-day-cafe-in-london","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/dominique-ansel-treehouse-a-new-all-day-cafe-in-london\/","title":{"rendered":"Dominique Ansel Treehouse |A new all-day caf\u00e9 in London"},"content":{"rendered":"

Chef Dominique Ansel, named World\u2019s Best Pastry Chef by the World\u2019s 50 Best Awards, has recently opened Dominique Ansel Treehouse, a new all-day caf\u00e9 in London\u2019s Covent Garden. Located on quaint Floral Street, the new concept offers a menu that celebrates and showcases the pastry foundations and artisanal techniques that pastry chefs do best, from flaky puff pastry to delicate handmade pasta, short crusts for pies and tarts, fresh-baked breads, and more.<\/p>\n

We\u2019ve been fans of <\/em>chef Dominique Ansel<\/a> from the moment he opened his first bakery in New York and got famous by creating his Cronut\u00ae and many more f\u00eated pastries like my favourite his signature DKA (Dominique\u2019s Kouign Amann). They don\u2019t serve the Cronut\u00ae at the Treehouse for this croissant- doughnut hybrid you need to go to his <\/em>bakery in London<\/a>. But the menu of Dominique Ansel Treehouse sound delicious and London is relatively nearby for us Dutchies, although we still would love to have a Dominique Ansel bakery in Amsterdam!\u00a0 ^Marjolein<\/em><\/p>\n

<\/p>\n

Dominique Ansel Treehouse\u00a0 <\/strong><\/h3>\n

For this new concept and menu, Chef Dominique looked to the pastry kitchen and the techniques that he and his fellow pastry chefs have honed and worked on perfecting for years, and how that could translate into a savoury menu and casual caf\u00e9 setting. It\u2019s these building blocks of pastry that set the foundation for Dominique Ansel Treehouse<\/a>. \u201cSometimes, the very best part of an apple pie is the crust. 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\u2019m excited to create a new menu that celebrates these pastry foundations and French techniques, in a casual bistro caf\u00e9 with simple fresh ingredients that stay true to the classics,\u201d says Chef Dominique. Set within a stunning two-storey space, the modern treehouse design is inspired by exploration and imagination. The space offers caf\u00e9 seating throughout the ground floor as well as upstairs in the lofty \u2018treehouse canopy\u2019. A takeaway bakery counter it located on the ground floor, offering fresh-baked pastries and classic French viennoiserie.<\/p>\n

The menu at Dominique Ansel Treehouse <\/strong><\/h3>\n

As guests are seated, they\u2019ll be welcomed with a choice of housemade bread to start \u2013 from garlicky olive oil focaccia, to buttery brioche, Carta di Musica, and sourdough (made using a levain first started by Chef Dominique in his New York Bakery 8 years ago, allowing him to bring a small piece of home to his new home in London).\u00a0 The all-day caf\u00e9 menu features a selection of tapas-style small plates, each showcasing individual pastry driven techniques in their preparation and presentation. Think: flaky puff pastry for a wild mushroom and confit chicken vol-au-vent, and a mille feuille with chicken liver mousse, mandarin orange confit, and brown butter; delicately handmade pastas like bonbon-shaped caramelle filled with ricotta and cashews or fluffy hand-mixed gnocchi with creamy Comt\u00e9 sauce; and baked mussels topped with homemade garlic parsley butter breadcrumbs.<\/p>\n

Dessert will feature an assortment of larger-format specialties to be shared with the table, from a classic apple tarte tatin, cr\u00e8me caramel, and more.\u00a0 A boutique selection of wines on tap round out the dining experience. On the ground floor, guests on-the-go will be greeted with a takeaway bakery counter filled with beautiful pastries and desserts and handmade French viennoiserie like flaky croissants and Chef Dominique signature DKA (Dominique\u2019s Kouign Amann, similar to a caramelized croissant and the best-seller in each of his shops around the world). A selection of tarts made fresh daily will also be available.<\/p>\n

The design of the all-day caf\u00e9 <\/strong><\/h3>\n

Dominique Ansel Treehouse\u2019s lofty two-storey space features cosy seating throughout both the ground floor and upper level, with the majority of the seating located upstairs in the treetop \u2018canopy\u2019. Guests will find the \u2018tree trunk\u2019 at the center of the ground floor space, where a bakery counter welcomes guests with pastries and desserts for takeaway and also to enjoy to stay if they wish. The modern design is inspired by a grown-up treehouse, lined with blonde and warm woods throughout, cosy seating nooks and casual caf\u00e9 tables, and sunken wooden booths set into the ground, creating a warm and inviting space for a casual meal.<\/p>\n

About Dominique Ansel<\/strong><\/h3>\n

James Beard Award-winning Pastry Chef Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work.\u00a0 As Chef\/Owner of eponymous bakeries in New York, London, Los Angeles, and Hong Kong, Chef Dominique is responsible for creating some of the most f\u00eated pastries in the world, including: the Cronut\u00ae<\/u> (named one of TIME magazine\u2019s \u201c25 Best inventions of 2013\u201d), The Cookie Shot, Frozen S\u2019more, Blossoming Hot Chocolate, and many more. For his prolific creativity, he was named the World\u2019s Best Pastry Chef in 2017 by the World\u2019s 50 Best Restaurants awards. Food & Wine has called him a \u201cCulinary Van Gogh\u201d while the New York Post coined him \u201cthe Willy Wonka of New York.\u201d He has also been bestowed the prestigious l\u2019Ordre du M\u00e9rite Agricole, France\u2019s second highest honour.<\/p>\n

Prior to opening his own shop, Dominique served as the Executive Pastry Chef for restaurant Daniel, when the team earned its coveted third Michelin star and a four-star review from The New York Times. He opened his first shop in 2011 with just four employees. His newest shop, Dang Wen Li (\u7576\u2f42\u6587\u6b77) by Dominique Ansel, opened in Hong Kong in January 2020.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Dominique Ansel, named World\u2019s Best Pastry Chef by the World\u2019s 50 Best Awards, has recently opened Dominique Ansel Treehouse, a new all-day caf\u00e9 in read 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