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HONG KONG
With a career shaped by Michelin-starred kitchens and a commitment to culinary excellence, Chef Christophe Schmitt has embarked on a bold new chapter, bringing his expertise to Asia for the very first time. At Clarence, located in the vibrant heart of Hong Kong, his debut dinner set menu celebrates a seamless blend of classic French techniques and locally inspired ingredients. In this interview, Chef Schmitt shares his journey, his philosophy, and the inspiration behind this unique dining experience that marries tradition with innovation.
What inspired you to bring your culinary expertise to Asia for the first time and how has this exciting new chapter influenced your approach to creating the dinner menu at Clarence?
I first met Olivier Elzer 25 years ago, and we’ve maintained a connection ever since. About a year ago, we reunited to take on this exciting new challenge, and the opportunity to work in Asia deeply inspired me. The region’s rich culinary culture, vibrant ambiance, and incredible people have always left a big impression on me, making it an exciting place to create.
Our menu is rooted in classic French dishes, elevated by locally sourced ingredients like citrus and vegetables that capture the essence of the region. My goal is to continue this mission – bringing high-quality, beautifully crafted, and accessible French classics to Asia.
It’s important to clarify that we are not a fusion cuisine, as some might think. Instead, we respect and celebrate the terroir and ingredients of Asia while staying true to French culinary traditions. This allows us to craft both timeless classics and innovative creations that showcase the best of both worlds.
Your menu at Clarence beautifully marries the sophistication of French culinary traditions with the vibrant flavours of local Asian ingredients. How did you approach blending these two worlds, and what has been the most rewarding aspect of crafting a menu for this region?
Seasonality is at the heart of how we craft our menus. I enjoy working closely with the seasons, exploring markets, and speaking with suppliers to discover the freshest and most available ingredients.
Collaboration is just as important – I frequently brainstorm with my team and Clarence founder Olivier Elzer, exchanging ideas and fine-tuning concepts. This process often spans two weeks, with some dishes going through iteration after iteration before reaching their final form.
In France, sharing dishes is a part of the dining experience for many, and this inspired the highly customisable and shareable menus we’ve designed at Clarence for both lunch and dinner.
From Asia, we draw heavily on the importance of local seasonality, incorporating ingredients that celebrate the region’s distinct flavours and produce. This seamless blend of French culinary traditions and Asian terroir is at the core of what makes the Clarence dining experience so unique.
The most rewarding aspect of crafting a menu for this region has been the opportunity to adapt and draw inspiration from Hong Kong’s vibrant culinary culture. From my very first meal at Clarence, I set out to reflect the local palate, which often embraces bolder flavors and spices. This meant adjusting certain preparations to align with the tastes of the region, ensuring our dishes resonate with our guests.
The process has been incredibly rewarding and engaging. Working closely with Olivier and the rest of the team, we’ve thoughtfully adapted each dish while staying true to our vision. It’s been a fascinating journey of collaboration and creativity, blending tradition with innovation.
With standout dishes like the Beef Tartare in Bone Marrow and the Hokkaido Sea Urchin with Scrambled Egg, your menu is full of character. Is there a particular dish you feel best embodies your culinary vision, and why?
The Hokkaido Sea Urchin with Scrambled Egg is the dish that best embodies my culinary vision. It’s a perfect representation of how I can incorporate Asian ingredients while adding French touches (or vice versa). For this dish, I used only Asian products: rich, golden egg yolks from Yunnan, fresh local fennel, and exquisite Hokkaido sea urchin from Japan. The one French element is the pastis, a nod to the South of France, which adds a unique layer of flavor.
The journey to perfecting this dish was fascinating. We started with the idea of simple scrambled eggs, but the challenge was in balancing the flavours. By blending sea urchin paste into the scrambled eggs, we added depth and complexity while allowing the quality of each ingredient to shine. It’s a dish that really marries simplicity with sophistication.
Clarence is known for its focus on creating a personalised dining experience for every guest. How would you describe the atmosphere and dining journey at Clarence, and what makes it unique?
The atmosphere and dining journey at Clarence are designed to be both intimate and memorable. We’ve created a modern yet understated space where the focus is on enjoying exceptional food in great company.
The simple and elegant decor, paired with beautiful views of the city, sets the stage for a refined yet inviting experience.
What truly makes Clarence unique is our commitment to personalisation through thoughtfully crafted set menus, paired with high-quality, excellent food at an accessible price point. With founder Olivier Elzer’s impressive background in Michelin-starred fine dining, including an incredible achievement of 27 Michelin stars, it would have been easy for him to continue on the fine dining path. However, recognising the region’s consumers’ demand for value, we are focused on delivering exceptional dining experiences that meet those expectations.
Having honed your skills in Michelin-starred kitchens across Europe, how does the culinary scene in Asia inspire you?
The culinary scene in Asia is incredibly diverse and dynamic, offering a contrast to Europe. In places like France, Michelin-starred restaurants tend to focus predominantly on French cuisine, occasionally influenced by fusion elements but largely homogenous. In Hong Kong, however, Michelin stars are awarded to restaurants showcasing a wide variety of cuisines, which reflects the city’s multicultural food culture. This diversity is incredibly inspiring and pushes me to think beyond traditional boundaries.
What excites me most is the opportunity to explore and learn from so many different culinary traditions. It’s fascinating to see how the same ingredients can be used in entirely different ways across cultures, and I enjoy engaging with other chefs to share ideas and perspectives. Another incredible aspect of Hong Kong is its access to the world’s seasons. In France, we work within the confines of local seasonality, but here, the global availability of fresh produce allows for endless possibilities in crafting dishes. This makes being part of Hong Kong’s food culture both exciting and creatively fulfilling.
What excites you most about being part of Hong Kong’s dynamic food culture and the Greater Bay Area?
What excites me most is the incredible diversity of culinary traditions in Hong Kong. It’s fascinating to explore dishes from so many different cultures and to see how the same ingredients can be used in completely unique ways. I also love connecting with other chefs and exchanging ideas – it’s inspiring to learn from their approaches and techniques.
Another standout aspect is Hong Kong’s unparalleled access to global seasonal produce. While seasonality is central to cooking in France, here I have the opportunity to work with the best ingredients from all across Asia and more, which opens up endless possibilities for creativity and innovation.
Your achievements, including the Taittinger International Culinary Award and recognition in the Meilleur Ouvrier de France competition, are extraordinary. How have these experiences influenced your philosophy and passion in the kitchen?
Competitions have been incredibly important to me – they’re like a sport, bringing together so many talented chefs to push the boundaries of creativity and excellence. In the kitchen, we work as a team, collaborating to bring dishes to life. But in competitions, it’s just me, and I thrive on that challenge. I love the process of creating, refining, and aiming for perfection. These experiences have shaped my philosophy to always strive for the highest standards while embracing innovation and craftsmanship. It’s this pursuit of excellence that fuels my passion in the kitchen every day.
Your menu highlights fresh, seasonal ingredients and celebrates local terroir. How do these principles inspire your creativity, and what role do they play in shaping the dining experience at Clarence?
Fresh, seasonal ingredients and local terroir are at the heart of everything we do at Clarence. They inspire my creativity by providing a constantly changing palette of flavours and textures to work with. Seasonality challenges me to innovate and adapt, ensuring every dish highlights the best ingredients available at any given time.
Celebrating local terroir adds a deeper layer to the dining experience, as it allows us to craft dishes that resonate with the region while maintaining a connection to French culinary traditions.
This balance between local and global influences shapes a unique and memorable journey for our guests. It’s this dynamic interplay that defines Clarence and makes each dining experience special.
READ: Savouring Savoie in Bangkok: Chef Arnaud Dunand On French Fine Dining at Maison Dunand – Interview
Are there specific chefs or culinary traditions that have left a lasting impact on your cooking style? How have these influences shaped the dishes you create today?
Living in Hong Kong has deepened my appreciation for blending the traditional techniques of French cuisine with local influences and produce. It’s important to me to stay true to these classic methods while finding innovative ways to incorporate the flavours and ingredients of this region. This balance allows me to craft dishes that feel both familiar and fresh.
Two chefs, in particular, have profoundly influenced my style. Olivier Elzer has been a significant mentor, teaching me the importance of rigor, precision in seasoning, and the ambition to constantly push boundaries and strive for more. Another key influence is Jean-Yves Leuranguer, with whom I worked for eight years in Paris. He coached me through many competitions, refining my techniques and instilling a sense of competitiveness that continues to drive me today.
Their guidance has shaped not only my skills but also my passion for creating dishes that honour tradition while embracing innovation.
What do you hope diners take away from their experience at Clarence? Are there particular emotions, memories, or flavours you strive to leave with your guests?
At Clarence, I hope diners leave with a sense of discovery and connection – both to the food and to the shared dining experience, because sharing food is a part of France’s culture as well. I want them to feel inspired by the flavours, which reflect the richness of local terroir and the precision of French culinary techniques.
Each dish is crafted to blend familiar French traditions with innovative touches that surprise and resonate. Beyond the flavours, I want to create memories of warmth where the dining journey feels both personal and shared.
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Address: 25/F, H Code, 45 Pottinger Street, Central | Website: clarencehk.com | Phone: +852 3568 1397 | Email: info@clarencehk.com | Instagram: @clarencehkg | Facebook: @clarencehongkong
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