Chef and creator of the Cronut®, Dominique Ansel, shares with U his favourite tips and hangouts giving U an insight into his 'Perfect Day'...

How do you start your day? 

On a perfect day? I would wake up with zero emails in the Inbox, and I would sleep in to about 7am. Usually I wake up with at least 80 emails in the Inbox at around 4:30am, so this would be such a treat. I've been hoping to give up caffeine for the past year now (unsuccessfully), but if I were on my best behavior, I would make my own fresh fruit and vegetable juice.

Leisurely lunch go to?

My friend David just opened up a neat little sushi kiosk at the Bowery Market. It is a 30 minute, 12 piece sushi omakase experience. The best piece being a uni on top of seared Japanese wagyu beef. It is decadent, yet light and convenient.

Favourite way to pass the time in New York?

New York is incredibly weather dependent. But on the perfect day, it would be that classic fall weather - crisp and sunny with the fall foliage just starting. In the city, I love checking out new art exhibits. David Szwirner Gallery is one of my favorites - the first exhibit I ever saw there was the Yayoi Kusama's infinity room. On the weekends, though, I love going upstate and visiting the Storm King Center -- these outer-wordly art installations around rolling valleys.

Favourite New York landmarks, and why? 

The newest one is probably the Highline for the view. The most classic is that Brooklyn Bridge - perhaps the first bridge I crossed in New York.

Tipple of choice and favourite cocktail hangout? 

A Negroni at Maison Premiere in Brooklyn. With every kind of oyster.

Favourite dining destinations, and why? 

It really depends on the occasion, but the best thing about New York is that there are so many options. At the moment, I'm craving the gorgeous tasting menu at Olmsted in Brooklyn, where they have their own little garden outside -- complete with quails they raised themselves that happened to lay eggs the night we were dining. You start off in the back yard for appetizers and drinks and then move into the main dining room. I'd ordered the ramps tempura and the truffle chawa mushi.

Final stop for a nightcap, and why? 

A late night apple tart tatin at Buvette in our neighborhood with a glass of Calvados.

Rest hangover remedy? 

I don't stay out much these days with my early morning wake-up calls. But probably a big stack of Clinton Street Baking Company pancakes.

Where next on your travels?

I just returned from LA two days ago. Then it's back to London in a week's time! And then Tokyo in December.

Dominique Ansel who is famous for his creations such as the Cronut®, the Cookie Shot,  the DKA (Dominique's Kouign Amann), Frozen S'mores, and many other pastries, is the Chef/Owner of Dominique Ansel Bakery in New York, Japan and London, as well as Dominique Ansel Kitchen and U.P. (an after-hours dessert tasting table) in New York. In 2014, Dominique was awarded the James Beard Award for “Outstanding Pastry Chef”, and in the same year was also named one of Crain’s “40 Under 40” and Vanity Fair France’s “50 Most Influential French in the World.”

Dominique was born in France, in a small town north of Paris. Prior to opening up his first shop, Dominique first rose to fame as the Executive Pastry Chef of Daniel Boulud’s restaurant Daniel in New York City, where he worked for six years and was part of the team that brought home the 3 star Michelin and 4-star New York Times rating. He opened the celebrated Dominique Ansel Bakery in SoHo in November 2011.

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