Meeting Gontran Cherrier at his 27th artisanal entrepreneurial venture in Collingwood, his very first Café style Boulangerie around the world was like bumping into an old friend, the extremely humble Cherrier was kind enough to personally share some of his most brilliant and exquisite culinary insights and delights ofcourse.
In the midst of the chaotic setting on Smith St, with strong aroma of Gruyere and Parmesan in the air, and of course, the complimentary tasting platter of his famous Black Ink Bun, Classic Croissant and Miso Rye Bread, we found an oxymoron bubble, a cosy corner in his Artisanal Boulangerie ‘Gontran Cherrier’ jammed packed with Francophiles to rendezvous on his dreams, jetsetting life and his take on the mix of two cultures.
’O Did you always dream about becoming a Boulanger/entrepreneur?
Gontran Cherrier: Ever since childhood I have been accustomed to the smell of bread in the oven, its aroma which spreads through the house. I was born to a family of bakers and pastry cooks which passes down its know-how from generation to generation. I followed the same path and every day I follow in these modest and gourmet ancestral footsteps.
’O Your latest 27th ‘Gontran Cherrier’ Boulangerie opened few weeks ago. How have things been and what made you choose Melbourne for your very first cafe style Boulangerie?
GC: I’m really happy to be here, because I waited a long time to have an opportunity to open my café style boulangerie. I really like this country and I have been here few times before for Melbourne Food and Wine Festival. Melbourne is beautiful; the atmosphere, culture, cooking, and the country with the sea and you have many things to make, I am most definitely falling in love with this country.
’O I heard you are flying to Taipei, how do you manage your busy schedule?
GC: I often travel between different places, and tomorrow I am flying back to Taipei. We are opening a boulangerie this 8th of July. And the schedule is as full it can get, as we’ll open in September in China and December in Bangkok.
’O You are practically a globetrotter and a Gastronomy Guru, How different is Australian Food culture?
GC: Australian culture especially Melbourne is really open minded about quality and food they appreciate high and good quality cuisine, it’s very a quite step for me to open in Melbourne and this street (140 Smith Street, Collingwood) is really crazy. For example Squid Ink Bun is very well appreciated here in Melbourne. It took of in Paris now.
’O How do you cater to our Vegan foodie? Have you found that challenging to do that with traditional French?
GC: Yes it can be challenging sometimes. I will increase my range with no-gluten, maybe low fat, maybe I will try to increase my range in this way.
’O How do find a balance between Aussie and French food culture?
GC: Yes, for sure, but I will try to make some combination and try to first mix between two cultures and that’s very important for me. Just from the two what it is important for you in Australia and I try to keep this in my mind just to produce some more flavors.
’O If you were to recommend our L’Officiel readers 3 best dishes from your menu what will they be and Why?
’O So you’ll have a team to look after Asia & Australia ?
GC: Yeah. I have a chef based in Taipei and I ask him just to control the quality of different places, and I do that too and don’t stay as I have chef who spent many years with me before, for years and I trust her and she knows exactly what I want in terms of quality, the range, and so..
’O What’s next for you?
GC: We’re looking to open in Sydney for sure, after that maybe Brisbane, Adelaide and in Melbourne we will try to open a second shop as soon as possible.
Onsite Interview with Gontran Cherrier by Leeann Heron
Image Courtesy Gontran Cherrier & Hayley Benoit
140 Smith Street Collingwood
