Le Paris Shinjuku by Chef Julien Perrinet, H&S Chef Of The Month
H&S Chef Of The Month
Chef Julien Perrinet
Nationality: French
Park Hyatt Tokyo
Interview With H&S Magazine
Who Is Julien Perrinet?
Born and raised in Concarneau, a small city in Brittany (west of France). Julien grew up in a traditional family with good values. He is the last born of 3 boys, his childhood has been stable and sweet.
His passion for cooking started early. Making cakes and sweets with his mum to celebrate any occasion was always the priority. At 12 years old, Julien announced to his parents that he wanted to become a pastry chef. After 4 years spent in the famous St Joseph culinary school in Concarneau, Julien left his hometown to Paris, to learn from the best. This is when he joined chef Bernard Ganachaud‘s team (M.O.F) in Vincennes in 2001.
After quite a few overseas experiences & rich encounters (Canada, Qatar, Maldives, China…), his path brought Julien to Singapore where he took part in the opening of two restaurants “Joel Robuchon” in Sentosa. These establishments have been awarded respectively 2 and 3 Michelin stars.
Julien joined the Hyatt family in 2015, as Executive pastry chef of the Grand Hyatt Taipei for almost 6 years. Julien is still part of the family as he integrated the iconic Park Hyatt Tokyo after his Taipei experience.
With a team of 42, he was in charge of 7 restaurants, a cake shop (Baguette) plus very large and busy banqueting operations, creating giant cakes, giant macarons pyramid, amazing buffets, and creative fashionable canapes (for brands like LV, Chanel, Moschino, Fendi, Dior, Hermes, Rolex, IWC, BMW…)
He has won many awards namely, Taiwan’s best chocolate cake (2018 and 2020) Mother’s Day competition organized by the Taiwanese media Appledaily, The Best Chef Awards (2019), selected in one of the best 400 pastry chefs in the world by “the best chef Awards”, Ambassador chef (2019) Les Vergers Boiron famous french brand providing frozen fruit and vegetable purees, coulis, semi-candied fruits and fruits in pieces. Prova Gourmet a 70 years old company that has been seeking out and selecting the most precious vanillas. Coupe du monde de patisserie (World cup pastry competition) (2019) Taiwan national pastry team finished 10th on 28 national teams which took place in Lyon (France), Asia pastry week (2018) 3rd place in the chocolate C3 Valrhona Chefs Competition, qualification for WPC with the 5th place in the Asian Pastry Cup (Taiwan team).
Type Of Cuisine?
French pastry of course with a strong Asian influence (I am since 15 years in Asia) with healthy concerns (sustainability and reducing sugar, banned coloring, and additives).
What Inspired You To Become A Chef?
I knew I wanted to become a chef since I was 12. (Probably cooking with my mum and baking cakes for family’s birthdays). I always wanted to challenge myself to make amazing cakes since I was a kid.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
I had to face many challenges in my career, but probably the biggest is communication. I have traveled in many different countries and the most challenging part is to make sure people understand you, your style, and your advice.
What’s Your Biggest Achievement In The Culinary Industry?
Despite the fact that I become an executive pastry chef in a famous hospitality brand, I believe that bringing the National Taiwan team to “coupe du Monde de la patisserie” in 2019 was one of the best memories of my career.
When It Comes To Cooking What Is More Important To You The Technique, The Ingredients Or The Creativity?
I think you need to have all of it combined to be a good chef. Once you mastered the balance between all the aspects of pastry work, this is how you become a chef. In the hotel industry, being a chef is not just cooking but so much more skills are necessary.
Recipe Of The Week: Le Paris Shinjuku
Praline Dulcey Cream
Ingredients:
• 85g Dulcey chocolate
• 100g white chocolate
• 120g praline hazelnut
• 40g egg yolk
• 80g whole egg
• 200g Fromage blanc
• 200g cream
• 1g sea salt
• 40g mass gelatin
• 12g vanilla extract Prova
Preparation
Warm up the cream, cook the Anglaise with eggs, add vanilla, salt & mass gelatin. Add Fromage blanc and allow to cold down.
Yuzu Chocolate Namelaka
Ingredients
• 500g UHT Cream
• 0.5 pcs vanilla pod
• 120g yuzu Valrhona chocolate
• 60 g Opalys white chocolate
• 48 g mass gelatin
• ½ pcs lemon zests
Preparation
Boil the cream that is infused with the entire grated vanilla for 12 minutes. Strain, then warm up and pour on chocolate & add the liquid mass gelatin. Blend well. Add lime zest & keep in chiller to set before using. Whip before using until desired texture (make sure not to over-whip).
Setoka Mikan Yuzu Jam
• 400g Setoka mikan juice
• 100g yuzu juice
• 15g lemon juice
• 12g LM pectin
• 55g sugar
Preparation
Warm up the juice and puree, then add the mixture of pectin and sugar when boiling. Add lemon juice and cook until 103c. (Brix 26). keep in a container in the fridge. Blend well using Bamix before using.
Praline Coolant (Homemade)
Ingredients
• 750g Hazelnuts (roasted in the oven, 15 min at 165c)
• 250g sugar
• 6g sea salt
• 100 g butter
• 100 g Bahibe 46% milk chocolate
Preparation
Cook sugar at 160c, pour the nuts, and crystallized sugar & cook slowly until caramelized. Once done, Pour on Silpat and allow to cool down, once cold, put in Robot Coupe. Add in milk chocolate and butter and allow to cool down. Pipe in the middle of the cream when mounting.
Pate A Choux (Choux Pastry)
Ingredients
• 500g milk
• 500g water
• 500g butter
• 8g sea salt
• 10g sugar
• 1 vanilla pod
• 500g cake flour
• 1000g eggs
Preparation
Boil milk, water, and butter with sea salt, sugar, and vanilla. When boiling, add the flour and cook well until you have a smooth paste. Right after, pour the dough into the mixer, and add eggs slowly on top & mix. Pipe the pate a choux when it is still warm. Freeze right after. Then bake at 165c for 45 minutes.
Crumble (For Choux)
Ingredients
• 250g butter
• 375g light brown sugar, Cassonade (la Perruche)
• 375g cake flour T45
Preparation
Soften the butter; add sugar and then the flour. Spread between two layers of baking paper at 0.2 mm. Keep frozen then cut some disks. Place them on top of the choux before baking.
Other Ingredients
• 8cm diameter hazelnut tart shell
• Salted caramel
• Viennois sponge soaked in Yuzu juice
• Caramelized hazelnuts
• Gold leaf
• Snow powder
Assemble & Garnish As Per The Images:
STEP BY STEP:
Composition:
9 Vanilla hazelnut tart shell 80 mm diameter 17mm high
3 Praline Dulcey cream
5 Praline cream
8 Homemade Hazelnut praline coolant (lava)
6 Yusu chocolate Valrhona & vanilla Namelaka cream
7 Orange mikan citrus jam
1 Salted caramel
2 Viennois sponge + orange yuzu syrup 7cm 7 Choux pastry (with crumble) filled up with orange mikan jam 3.5cm
4 Caramelized hazelnuts chopped
10 Hazelnut skin
10 Gold leaf
11 Hazelnut roasted and cut in half