Fourth-generation baker Gontran Cherrier (BC Salon, 1-14-11 Shibuya, Shibuya-ku; www.gontran-cherrier.jp) enjoys a rock-star following among foodies in Paris. After a successful boulangerie opening in Singapore, the first Japan outlet has opened near Shibuya station. Signature selections include a delicately layered artisanal pain au chocolat and pain melon. The baker has a talent for incorporating local ingredients into traditional French recipes—be sure to try the squid-ink or curry baguettes, hearty bread made with red miso, or the yuzu cheesecake. There is a small eat-in area on the first floor and a café on the second.
From Metropolis issue #968 on October 5th.
Having studied bread baking at the French Culinary Institute, I am very particular about my bread. Gontran Cherrier is very creative with using local ingredients and I am particularly fond of this squid ink baguette. The red miso is also a hearty, dense bread that I like for sandwiches. Do make a point of visiting his shop if you are in Shibuya.
Updated on 21 June 2013:
Gontran Cherrier recently opened his third Tokyo location at Shinjuku Station’s Minami Guchi (South Exit) at the Southern Terrace. Long lines to be expected the first few weeks as the Japanese love going to newest shops. Best news, is that the bakery opens at a proper French time, first thing in the morning, at 7:30 a.m.
Shibuya-ku, Yoyogi 2-2-1, Shinjuku Southern Terrace