Violet Garden by Chef Julien Perrinet, H&S Chef Of The Month
H&S Chef Of The Month
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: Violet Garden
Milk Chocolate Mousse | Earl Grey Ganache | Blackberry Jam | Speculoos Crunch | Fresh Berries
Milk Chocolate Mousse
• 675g milk
• 778g BAHIBE 46% milk chocolate
• 100g Guanaja 70%
• 1g sea salt
• 98g gelatin mass
• 1,350g whipped cream
Boil Milk, poor on chocolate, add gelatin, and then whipped cream at 28c-31c, use right away.
• 600g Les vergers Boiron BLACKBERRY Purée
• 400g Les vergers Boiron STRAWBERRY Puree
• 2g Lime zest
• 28g LM pectin
• 85g Sugar
Boil the puree, mix well pectin and sugar, and cook together, poor in insert and frozen.
Earl Grey Namelaka
• 750g cream
• 45g French earl grey TWG tea
• 2 pcs Vanilla Pod
• 270g Milk chocolate Bahibe 46%
• 63g mass gelatin
Boil the cream, add tea, infused 8 mins; poor on chocolate add the liquid mass gelatin. Pour in moulds.
Purple Glaze (No Colouring)
• 1000g sugar
• 250g water
• 800g cream
• 400g Les vergers Boiron Blackcurrant Purée
• 100g Les vergers Boiron RASPBERRY Purée
• 400g glucose
• 55g gelatin leaves
• 250g condensed milk
• 175g neutral glaze
Cook sugar and water at 121c. Boil the cream and the purees with the glucose. Add the cooked sugar and blend well.
Add the gelatin, then the condensed milk, and the neutral glaze. Last the coloring. Keep in the chiller.
• 150g egg yolk
• 400g whole fresh eggs
• 315g sugar
• 250g egg white
• 100g sugar
• 200g flour violet
• 2 tray 60 x 40 cm/ 550g
Blackberry Syrup For The Sponge
• 1 kg sugar syrup
• 300g blackberry puree
• 1 tray: 150gr
Add the egg yolk + fresh egg + sugar in the mixer & mix. Make the meringue with egg white and sugar. Then add meringue in first & mix and then add in the sieved flour. Pour the sponge mix on Silpat. Spread the vanilla powder on top of the sponge. Bake it in a ventilated oven at 230c for 5-6 minutes.
• Silver line
• Vanilla namelaka
• Shiso flower
• Normal crumble
• Silver pearls
• Dry rose petals
• Fresh blackberry
• Fresh blueberry
• Fresh raspberry
• One pink butterfly
Assemble & Garnish As Per The Image:
1: milk chocolate mousse Bahibe 46%
2: biscuit Viennois vanilla + blackberry syrup
3: Speculoos praline crunch (cheesecake base)
4: Blackberry jam
5: purple glaze (no coloring)
6: decoration (vanilla cream/fresh blackberry and blueberries / edible flowers
7: Earl grey milk chocolate namelaka cream