How To Cook London’s Best Dishes: Dominique Ansel Treehouse’s Gnocchi

1 week agoWords by Ms Heather Taylor

Gnocchi with Mimolette and Comté cream sauce at Dominique Ansel Treehouse, London. Photograph by Mr Ed Schofield, courtesy of Dominique Ansel Bakery

With the invention of the Cronut, Mr Dominique Ansel made baking history. The award-winning pastry chef created the much-hyped pastry hybrid – a cross between a doughnut and a croissant – in 2013, and it soon sparked queues around the block at his New York bakery. A flurry of imitations (unsurprisingly, the tac-cro, a taco-cum-croissant, didn’t catch on in quite the same way). More sweet inventions, from blossoming hot chocolate to frozen s’mores, followed, cementing Mr Ansel’s reputation as one of the world’s most innovative pastry chefs.

Now, the lauded patissier is turning his attention to the savoury stuff, and has just opened Dominique Ansel Treehouse in London. The all-day café, a two-storey space in Covent Garden with a giant rope-clad “tree trunk” that erupts through both floors, uses the world-renowned pastry techniques Mr Ansel and his team are known for in a selection of Insta-bait dishes, from handcrafted pasta to pies and tarts, and there’s not a Cronut in sight.

Mr Dominique Ansel. Photograph by Ms Orphée Tehranchian, courtesy of Dominique Ansel Bakery