Chef Christophe Schmitt of Clarence on French flavours, local inspiration, and his ultimate guilty pleasure
New to Hong Kong’s dining scene but no stranger to Michelin-starred kitchens, Chef Christophe Schmitt brings his refined French techniques and a touch of local influence to Clarence. From his love for Hokkaido sea urchin to the art of reimagining classics, he shares his take on the city’s food culture, his must-try dishes, and where he goes when he’s off duty.
Welcome to Hong Kong, Chef! This is your first time cooking in Asia—what struck you most about the local food scene?
The sheer energy of it! Hong Kong’s culinary landscape is fast-paced, diverse, and endlessly creative. The fusion of cultures and cooking styles makes it one of the most exciting food capitals in the world.
You’ve been cooking at Clarence for a few months now. How has the response been?
We’re thrilled with how diners have embraced our approach. The blend of classic French techniques with an Asian twist seems to resonate well, and that enthusiasm motivates us to keep pushing boundaries.
Any regional ingredient you instantly fell in love with?
Hokkaido sea urchin—it’s exceptional. The texture and flavour are so delicate, yet it has a depth that sets it apart from the ones I worked with in France. It’s a pleasure to incorporate it into our dishes.
If you had to pick one dish that best represents you, what would it be?
Pithiviers. It’s a classic French dish (similar to a pie, usually filled with chunky meat or vegetables and encased in puff pastry). I love reinterpreting it with a modern touch. The magic happens when you pair it with a bold sauce—it adds personality and complexity, much like how I approach cooking.
You’ve worked in Michelin-starred kitchens across Europe. How does the vibe compare in Hong Kong?
It’s surprisingly calm! There’s a quiet focus in the kitchen that allows creativity to flourish. It’s a different energy from the usual high-intensity buzz, and I love it.
Clarence’s menu is all about customisation. If you were dining in as a guest, what would your perfect meal look like?
I’d start with Scallop Carpaccio drizzled with an egg yolk condiment, then move on to Gambero Rosso with a rich shrimp head sauce and a hint of red curry. Next, our reimagined Yunnan Poached Egg, Meurette and Snails Cooked in Pot, Butter Maitre D’Hotel & Croutons, followed by my signature Pithiviers. And for dessert? Something fresh—mango and passion fruit.
Your Beef Tartare in Bone Marrow is quite the showstopper. What inspired it?
It started as a classic, but I wanted to elevate it. We gently cook the marrow under a salamander and serve it in the bone for both flavour and visual impact. It’s indulgent yet refined.
What’s next for Clarence? Any exciting additions to the menu?
Spring is coming, and I love working with seasonal produce. Expect to see asparagus, peas, and red fruits making an appearance soon.
When you’re not in the kitchen, how do you like to spend your time in Hong Kong?
I love nature, so whenever I get the chance, my wife, daughter, and I explore the city’s beaches and hiking trails. And of course, we always stop for some local eats along the way!
For someone who’s never dined at Clarence before, how would you describe the experience in three words?
Creative. Elegant. Unexpected.
And finally, what’s your ultimate guilty pleasure?
Hazelnut chocolate—no contest. That nutty, toasted flavour paired with silky, velvety chocolate is pure indulgence.
Diners at Clarence can tailor their dining experience for $698 per person, with a seasonally evolving menu that highlights the freshest ingredients.
This spring, Clarence unveils an expanded dinner menu by Chef Christophe Schmitt, featuring an array of new seasonal dishes. From delicate scallop carpaccio to indulgent beef fillet & foie gras pithivier, the menu blends French culinary traditions with Asian influences, offering a beautifully curated and immersive dining experience.
Clarence Hong Kong, 25F, H Code, 45 Pottinger Street, Central, +852 3568 1397. Open daily for lunch and dinner (closed Sundays).
