Internationally acclaimed Thierry Busset launches his modern shop, café and atelier
Top Table proprietor Jack Evrensel, and maître chocolatier and pâtissier Thierry Busset, are delighted to announce the highly anticipated opening of Thierry. The fifth venue in the Top Table family, the chocolaterie pâtisseriejoins the highly acclaimed restaurants Araxi in Whistler and Blue Water Cafe, CinCin and West in Vancouver.
It might just be the perfect place to ignite your next love affair, or rekindle a work in progress.
Yes, there’s a certain frisson in the air at Thierry, one of the most eagerly anticipated openings in years. Equal parts shop, café and atelier—but all romance—it’s that shiver of anticipation that underscores the rich aromas of tempering chocolate, buttery croissants, and the pastries that make Thierry Busset “one of the best pastry chefs in the world,” according to former colleague Chef Gordon Ramsay.
Busset’s pedigree is legendary. A native of Auvergne, Busset refined his art of classic pastry making in some of the world’s finest pâtisseries and restaurants: Bernard Sicard and Joseph Pilati in France, with Albert Roux at the three-star Michelin Le Gavroche in London, and with the incandescent Marco Pierre White at The Restaurant at The Hyde Park Hotel, which was awarded its third Michelin star during his tenure.
Upon moving to Vancouver, Busset led the pastry programs at two sister venues: CinCin and West, where his innovative approach to desserts, chocolates and breads, according to Vancouver magazine, saw him “widely regarded as one of North America’s finest pastry chefs”.
One of a kind Thierry is light and airy, with thoroughly modern décor by Vancouver-based designer Marc Bricault. Curved walls of palmwood tambour are highlighted by flowing Castore lights playing off marble floors and Thonet bentwood chairs that evoke classic Parisian cafés.
Opening early and closing late, the café is sure to become a popular rendezvous, perhaps for the organicThierry Espresso Blend coffee designed exclusively for Top Table by Casa Del Caffé’s Vincent Gentile. Comprised of five top-flight Fair Trade Arabica varieties, the blend is strong and smooth, expressing rich notes of chocolate, cinnamon and spice.
The café is ideal for a morning cappuccino and croissant, or a delicious sandwich, chilled gaspacho or slice of quiche in the afternoon. And because Thierry is fully licensed, enjoy both sweets and savouries over a snifter of Cognac, a sip of spirited liquid chocolate, or a glass of wine from a list articulated to complement them all.
The shop at Thierry is a many splendored thing. An extensive range of exquisitely packaged products is on display, handcrafted daily and using only premium ingredients: the freshest fruits, artisanal dairy products and, bien sûr, the world’s finest chocolate. Splendid, too, are a variety of signature macarons and rich ice creams and sorbets, each ready to take home or present as a gift.
“This new venture realizes a longtime dream of mine,” says Busset. “We wanted something absolutely unique: the free flowing shop and café, an atelier where you can watch us work, and intensity and excitement in everything we make”.
Thierry Founded in the traditions of acclaimed maître pâtissier Thierry Busset’s native France, ‘Thierry’ offers a contemporary approach to the finest handcrafted chocolates, macarons, pastries, and desserts. Located in downtown Vancouver at 1059 Alberni Street between Burrard and Thurlow, there is convenient street side and underground parking available. www.thierrychocolates.com
