Shinjuku Gontran Cherrier

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We are so spoiled in Tokyo with amazing bakeries transplanted from France. While living in Singapore one of the popular bakeries was Gontran Cherrier’s Tiong Bahru Bakery. Local Singaporeans as well as Japanese expat wives filled the seats of the shop in the afternoon. One afternoon Cherrier was in town and it was great fun listening to everyone swoon about how sexy he is with his long hair. Regardless of his appearance, I do find his breads very appealing. The signature croissant here is very rustic and it is tempting to pull it apart layer by layer.

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One of my new favorites is this tarte flambée. A speciality of the Alsace region of France across the river from Germany. I traveled a few times to Alsace while living in Brussels and tarte flambée was one of my favorite culinary discoveries that year, along with Belgian french fries served with mayonnaise. Cherrier’s tarte flambée is on a puff pastry crust so it’s crispy and delicate. There is a tart white sauce generously covered with lardons and caramelized onions. These were yakitate, hot out of the oven. I only regret not buying the whole tray. Tarte flambée is a dish I’ve tried a few times making at home, but it’s never as satisfying as this. Next time I buy this I will be sure to drink an Alsatian riesling along with it.

 

 

GC3Cherrier’s creativity is reflected in his use of local ingredients. In Singapore some of his breads are served with curry. Here he does a mattcha croissant.  *** Note, that mattcha croissant is no longer being made. Hopefully, it will come back. 🙂

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Cherrier’s newest shop in Shinjuku has just opened and it’s already very popular. The shop used to be the Hiroshima antenna shop, which moved to Ginza.

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The second floor of the shop is a brightly lit space with plenty of seating. It overlooks Shinjuku’s south exit and the Southern Terrace. It is popular and often hard to find a seat at peak meal times.

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This day I was in the mood for cheese and meat. Far right is the tarte flambée. Above is a croque monsieur croissant which was covered with a handful of cheese and stuffed with ham before being put back in the oven. A meal in a sandwich. The bottom left is a cheese and prunes stuffed into a chewy dough.

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In the entrance the store posts the bakery schedule for baguettes, croissants and the croissant mattcha citron.

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Here is the curry baguette with grains and the squid ink baguette with cumin. I’ve had both of these in Singapore. Everyone is always curious to try the black ink baguette, which I like slicing thin and using for open-faced sandwiches. Topped with ham or smoked salmon. I also love his red miso bread which is dense and rich with umami.

The location is just outside of the Shinjuku Shin-Minami Guchi (New South Exit). Best of all, it is open from 7:30 a.m. as a proper bakery should be. This can not be said for most bakeries in Japan. His other location is in Shibuya, also close to the station.

Gontran Cherrier

Shibuya-ku, Yoyogi 2-2-1, Southern Terrace

03-5302-2282

7:30 – 22:00

 

 

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