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Cronut King Dominique Ansel Is Opening a Bakery in London

Cronut King Dominique Ansel Is Opening a Bakery in London


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Dominique Ansel, the French pastry chef who singlehandedly created New York City’s Cronut obsession, is taking his legendary dessert hybrid to the U.K.

The chef will open his fourth bakery, after two in New York City and one in Tokyo, in London later this year.

“Growing up so close to London, I never had a chance to visit until I was much older and immediately fell in love with the blend of cultures and the spirit of the place,” Ansel wrote in an Instagram post announcing the new opening. “I’m so grateful at the chance to share a little of what I do with you all. We're looking for new culinary talent to join our team and to learn a great deal on our journey. Stay tuned, and we can't wait to meet everyone and do our best for you.”

In another post, the chef revealed that plans for Dominique Ansel London had been in the works for at least the last six months, and that the bakery is currently hiring.


Renowned Pasty Chef Dominique Ansel Debuts His First Full Restaurant at The Grove

Pastry king Dominique Ansel comes west with a full-flavor debut.

“LA demands something special for restaurants, a different way of thinking.” So says Dominique Ansel, a figure known for innovation. The 39-year-old, named best pastry chef at this year’s World’s 50 Best Restaurants awards, is the father of the Cronut, a Time magazine “Best Invention of 2013” and the reason for the term “viral pastry.” Since opening his eponymous NYC bakery in 2011, after six years at the restaurant Daniel, Ansel has spread the reach of his groundbreaking baking approach with a New York café and bakeries in Tokyo and London. Now, he’s looking west, debuting his first full restaurant, 189 by Dominique Ansel, at the Grove. Not only will this be the James Beard Award winner’s first savory menu and complete bar program, but at 10,000 square feet across two levels, the project is on a different scale altogether (his original bakery’s kitchen is roughly 100 square feet). To get 189 ready for its November opening, the Frenchman—who entered the kitchen at 16 to help support his family—traveled often to LA. On a recent visit, he recounted a Sunday spent prepping, gaining inspiration—and becoming a little more Angeleno.


Renowned Pasty Chef Dominique Ansel Debuts His First Full Restaurant at The Grove

Pastry king Dominique Ansel comes west with a full-flavor debut.

“LA demands something special for restaurants, a different way of thinking.” So says Dominique Ansel, a figure known for innovation. The 39-year-old, named best pastry chef at this year’s World’s 50 Best Restaurants awards, is the father of the Cronut, a Time magazine “Best Invention of 2013” and the reason for the term “viral pastry.” Since opening his eponymous NYC bakery in 2011, after six years at the restaurant Daniel, Ansel has spread the reach of his groundbreaking baking approach with a New York café and bakeries in Tokyo and London. Now, he’s looking west, debuting his first full restaurant, 189 by Dominique Ansel, at the Grove. Not only will this be the James Beard Award winner’s first savory menu and complete bar program, but at 10,000 square feet across two levels, the project is on a different scale altogether (his original bakery’s kitchen is roughly 100 square feet). To get 189 ready for its November opening, the Frenchman—who entered the kitchen at 16 to help support his family—traveled often to LA. On a recent visit, he recounted a Sunday spent prepping, gaining inspiration—and becoming a little more Angeleno.


Renowned Pasty Chef Dominique Ansel Debuts His First Full Restaurant at The Grove

Pastry king Dominique Ansel comes west with a full-flavor debut.

“LA demands something special for restaurants, a different way of thinking.” So says Dominique Ansel, a figure known for innovation. The 39-year-old, named best pastry chef at this year’s World’s 50 Best Restaurants awards, is the father of the Cronut, a Time magazine “Best Invention of 2013” and the reason for the term “viral pastry.” Since opening his eponymous NYC bakery in 2011, after six years at the restaurant Daniel, Ansel has spread the reach of his groundbreaking baking approach with a New York café and bakeries in Tokyo and London. Now, he’s looking west, debuting his first full restaurant, 189 by Dominique Ansel, at the Grove. Not only will this be the James Beard Award winner’s first savory menu and complete bar program, but at 10,000 square feet across two levels, the project is on a different scale altogether (his original bakery’s kitchen is roughly 100 square feet). To get 189 ready for its November opening, the Frenchman—who entered the kitchen at 16 to help support his family—traveled often to LA. On a recent visit, he recounted a Sunday spent prepping, gaining inspiration—and becoming a little more Angeleno.


Renowned Pasty Chef Dominique Ansel Debuts His First Full Restaurant at The Grove

Pastry king Dominique Ansel comes west with a full-flavor debut.

“LA demands something special for restaurants, a different way of thinking.” So says Dominique Ansel, a figure known for innovation. The 39-year-old, named best pastry chef at this year’s World’s 50 Best Restaurants awards, is the father of the Cronut, a Time magazine “Best Invention of 2013” and the reason for the term “viral pastry.” Since opening his eponymous NYC bakery in 2011, after six years at the restaurant Daniel, Ansel has spread the reach of his groundbreaking baking approach with a New York café and bakeries in Tokyo and London. Now, he’s looking west, debuting his first full restaurant, 189 by Dominique Ansel, at the Grove. Not only will this be the James Beard Award winner’s first savory menu and complete bar program, but at 10,000 square feet across two levels, the project is on a different scale altogether (his original bakery’s kitchen is roughly 100 square feet). To get 189 ready for its November opening, the Frenchman—who entered the kitchen at 16 to help support his family—traveled often to LA. On a recent visit, he recounted a Sunday spent prepping, gaining inspiration—and becoming a little more Angeleno.


Renowned Pasty Chef Dominique Ansel Debuts His First Full Restaurant at The Grove

Pastry king Dominique Ansel comes west with a full-flavor debut.

“LA demands something special for restaurants, a different way of thinking.” So says Dominique Ansel, a figure known for innovation. The 39-year-old, named best pastry chef at this year’s World’s 50 Best Restaurants awards, is the father of the Cronut, a Time magazine “Best Invention of 2013” and the reason for the term “viral pastry.” Since opening his eponymous NYC bakery in 2011, after six years at the restaurant Daniel, Ansel has spread the reach of his groundbreaking baking approach with a New York café and bakeries in Tokyo and London. Now, he’s looking west, debuting his first full restaurant, 189 by Dominique Ansel, at the Grove. Not only will this be the James Beard Award winner’s first savory menu and complete bar program, but at 10,000 square feet across two levels, the project is on a different scale altogether (his original bakery’s kitchen is roughly 100 square feet). To get 189 ready for its November opening, the Frenchman—who entered the kitchen at 16 to help support his family—traveled often to LA. On a recent visit, he recounted a Sunday spent prepping, gaining inspiration—and becoming a little more Angeleno.


Renowned Pasty Chef Dominique Ansel Debuts His First Full Restaurant at The Grove

Pastry king Dominique Ansel comes west with a full-flavor debut.

“LA demands something special for restaurants, a different way of thinking.” So says Dominique Ansel, a figure known for innovation. The 39-year-old, named best pastry chef at this year’s World’s 50 Best Restaurants awards, is the father of the Cronut, a Time magazine “Best Invention of 2013” and the reason for the term “viral pastry.” Since opening his eponymous NYC bakery in 2011, after six years at the restaurant Daniel, Ansel has spread the reach of his groundbreaking baking approach with a New York café and bakeries in Tokyo and London. Now, he’s looking west, debuting his first full restaurant, 189 by Dominique Ansel, at the Grove. Not only will this be the James Beard Award winner’s first savory menu and complete bar program, but at 10,000 square feet across two levels, the project is on a different scale altogether (his original bakery’s kitchen is roughly 100 square feet). To get 189 ready for its November opening, the Frenchman—who entered the kitchen at 16 to help support his family—traveled often to LA. On a recent visit, he recounted a Sunday spent prepping, gaining inspiration—and becoming a little more Angeleno.


Renowned Pasty Chef Dominique Ansel Debuts His First Full Restaurant at The Grove

Pastry king Dominique Ansel comes west with a full-flavor debut.

“LA demands something special for restaurants, a different way of thinking.” So says Dominique Ansel, a figure known for innovation. The 39-year-old, named best pastry chef at this year’s World’s 50 Best Restaurants awards, is the father of the Cronut, a Time magazine “Best Invention of 2013” and the reason for the term “viral pastry.” Since opening his eponymous NYC bakery in 2011, after six years at the restaurant Daniel, Ansel has spread the reach of his groundbreaking baking approach with a New York café and bakeries in Tokyo and London. Now, he’s looking west, debuting his first full restaurant, 189 by Dominique Ansel, at the Grove. Not only will this be the James Beard Award winner’s first savory menu and complete bar program, but at 10,000 square feet across two levels, the project is on a different scale altogether (his original bakery’s kitchen is roughly 100 square feet). To get 189 ready for its November opening, the Frenchman—who entered the kitchen at 16 to help support his family—traveled often to LA. On a recent visit, he recounted a Sunday spent prepping, gaining inspiration—and becoming a little more Angeleno.


Renowned Pasty Chef Dominique Ansel Debuts His First Full Restaurant at The Grove

Pastry king Dominique Ansel comes west with a full-flavor debut.

“LA demands something special for restaurants, a different way of thinking.” So says Dominique Ansel, a figure known for innovation. The 39-year-old, named best pastry chef at this year’s World’s 50 Best Restaurants awards, is the father of the Cronut, a Time magazine “Best Invention of 2013” and the reason for the term “viral pastry.” Since opening his eponymous NYC bakery in 2011, after six years at the restaurant Daniel, Ansel has spread the reach of his groundbreaking baking approach with a New York café and bakeries in Tokyo and London. Now, he’s looking west, debuting his first full restaurant, 189 by Dominique Ansel, at the Grove. Not only will this be the James Beard Award winner’s first savory menu and complete bar program, but at 10,000 square feet across two levels, the project is on a different scale altogether (his original bakery’s kitchen is roughly 100 square feet). To get 189 ready for its November opening, the Frenchman—who entered the kitchen at 16 to help support his family—traveled often to LA. On a recent visit, he recounted a Sunday spent prepping, gaining inspiration—and becoming a little more Angeleno.


Renowned Pasty Chef Dominique Ansel Debuts His First Full Restaurant at The Grove

Pastry king Dominique Ansel comes west with a full-flavor debut.

“LA demands something special for restaurants, a different way of thinking.” So says Dominique Ansel, a figure known for innovation. The 39-year-old, named best pastry chef at this year’s World’s 50 Best Restaurants awards, is the father of the Cronut, a Time magazine “Best Invention of 2013” and the reason for the term “viral pastry.” Since opening his eponymous NYC bakery in 2011, after six years at the restaurant Daniel, Ansel has spread the reach of his groundbreaking baking approach with a New York café and bakeries in Tokyo and London. Now, he’s looking west, debuting his first full restaurant, 189 by Dominique Ansel, at the Grove. Not only will this be the James Beard Award winner’s first savory menu and complete bar program, but at 10,000 square feet across two levels, the project is on a different scale altogether (his original bakery’s kitchen is roughly 100 square feet). To get 189 ready for its November opening, the Frenchman—who entered the kitchen at 16 to help support his family—traveled often to LA. On a recent visit, he recounted a Sunday spent prepping, gaining inspiration—and becoming a little more Angeleno.


Renowned Pasty Chef Dominique Ansel Debuts His First Full Restaurant at The Grove

Pastry king Dominique Ansel comes west with a full-flavor debut.

“LA demands something special for restaurants, a different way of thinking.” So says Dominique Ansel, a figure known for innovation. The 39-year-old, named best pastry chef at this year’s World’s 50 Best Restaurants awards, is the father of the Cronut, a Time magazine “Best Invention of 2013” and the reason for the term “viral pastry.” Since opening his eponymous NYC bakery in 2011, after six years at the restaurant Daniel, Ansel has spread the reach of his groundbreaking baking approach with a New York café and bakeries in Tokyo and London. Now, he’s looking west, debuting his first full restaurant, 189 by Dominique Ansel, at the Grove. Not only will this be the James Beard Award winner’s first savory menu and complete bar program, but at 10,000 square feet across two levels, the project is on a different scale altogether (his original bakery’s kitchen is roughly 100 square feet). To get 189 ready for its November opening, the Frenchman—who entered the kitchen at 16 to help support his family—traveled often to LA. On a recent visit, he recounted a Sunday spent prepping, gaining inspiration—and becoming a little more Angeleno.



Comments:

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