[Hong Kong, 24 April 2025] Step into the world of Jean-Pierre, a love letter to the bistros of Paris that revives the romance and revelry of France's golden age. A temple of decadence and debauchery where life is lived large and the rules are dialed down, Jean-Pierre invites guests into a nightly celebration where glasses clink, laughter erupts and bowtied captains weave between tables serving up French bistro classics with charm and flair.
[Hong Kong, 24 April 2025] Step into the world of Jean-Pierre, a love letter to the bistros of Paris that revives the romance and revelry of France's golden age. A temple of decadence and debauchery where life is lived large and the rules are dialed down, Jean-Pierre invites guests into a nightly celebration where glasses clink, laughter erupts and bowtied captains weave between tables serving up French bistro classics with charm and flair.
A restaurant story brought to life by founders Syed Asim Hussain and Marc Hofmann, Jean-Pierre is named for Marc’s father and represents a personal homage to French culture, dining and joie de vivre. Marc reflects on his childhood, describing his father as the ultimate host — a storyteller and bon vivant who filled their home with laughter and shared meals.
"Dinners were an event — more than just cooking, it was a performance. From the table settings to delicious food, wine and laughter, a French table embodies the spirit of genuine hospitality," Marc shares. “In that spirit, we want dining at our table to feel generous and communal, and to let the food be the starting point, rather than the focal point, of a really great evening.”
A Glimpse into the Golden Era of Bistros
Jean-Pierre is a reflection of a time in Paris when life was celebrated with fervour — from sumptuous meals to large gatherings. When handwritten letters still carried whispers of affection and haze-filled rooms were the norm, the decadent French bistro culture, now loved and adored the world over, became popularised across the country.
With a lively atmosphere that includes an elegant cocktail bar, made for early starts and late endings, a beautiful dining room that can seat 70 or more and an open-air outdoor terrace for drinks and conversation under the stars, there is plenty of space to unwind. Melissa Collison's masterful design marries Art Deco elegance with sensual comfort — dark mahogany furnishings and plush red velvet banquettes invite lingering indulgence. Adding further depth to the space is the personal touch — cherished artifacts from Jean-Pierre’s life and history adorn the walls and shelves, creating an environment that honours the story of a life well lived.
The Communal Spirit of Dining
Jean-Pierre’s kitchen is helmed by rising star Chef John Troupis, under the mentorship of Executive Head Chef Matthew Kirkley, who he has worked alongside for the last five years, including at MICHELIN-starred BELON and Magistracy Dining Room.
The menu puts a spotlight on the canon of French bistro fare in all its glorious simplicity, offering delicious dishes that form a backdrop to conviviality and fun. A celebration of the classics that defined French cuisine for the world — Steak Tartare ($198), Soupe à l'Oignon ($128), Boeuf Bourguignon ($308), Profiteroles ($108) and Baba Au Rhum ($188) — all honour Jean-Pierre's belief in the communal spirit of dining, where every dish is an invitation to share and partake in life's simple pleasures.
The magic of Jean-Pierre is not just in the flavours but equally in the spectacle. Old world glamour returns as Crêpes Suzette ($228) are flambéed tableside and Sole Meunière ($658) is served with flair. Poulet de Simone ($888), an ode to the classic poulet roti, is reimagined with Hong Kong's exceptional three yellow chicken, prepared the classic way with a luscious stuffing of mushrooms, tarragon and spinach. In a nod to Paris’ Le Voltaire, Oeufs Mimosa ($8), the bistro dish that outlived the Franc, is served one half-egg at a time for $8 — or €1 — for all guests, forever.
“La cuisine verite — truthful cooking. These are dishes that everyone knows,” says Chef John. “When you have a steak au poivre there is a lot less to hide behind, which creates higher pressure in the kitchen, as the execution needs to be perfect.”
“We are not trying to reinvent the wheel,” adds Chef Matthew. “The true art of bistro cuisine is not reinvention, but trying to make the best steak frites or soupe à l'oignon you’ve ever tasted.”
To complete the experience, at the centre of the room, guests will find La Table de Jean-Pierre — a large round table that seats up to nine, right in the middle of the celebration, where they become part of the vibrant atmosphere of the room.
“Dining at Jean-Pierre is an experience where you, the guest, are a part of the show, and everyone is welcome in our show,” says Marc. “For me, sharing meals has always been about entertainment, joy and unforgettable experiences. At Jean-Pierre, we want our guests to enjoy themselves to the fullest — however they choose to do so.”
The extensive French wine selection, curated by Head Sommeliers Jean-Baptiste Copot and Nicolas Eyquem, runs the gamut from Grand Cru to Hong Kong’s very first Languedoc wine on tap as the ‘Vin de Table’ for the ultimate bistro experience. For those feeling extra celebratory, the restaurant offers a “Tournée de Jean-Pierre” for HK$4,888, giving guests the opportunity to buy a glass of Ayala Champagne for every guest in the house to share a collective ‘Santé.’
Le Bar at Jean-Pierre
Situated at Jean-Pierre’s entrance, the bar is as much of a standout feature as the main dining room. With high ceilings and an elegant winding marble bartop, it sets the tone for fun as soon as guests arrive.
Led by Maître des Cocktails Suraj Gurung, the menu is characterised by classic cocktails with a golden age French twist: A Chambord Margarita ($128), a Café Francais ($128) (a Francophone spin on an Irish Coffee served with a macaron d’Amiens “Jean-Trogneux”) or the signature drink of the house, the delectable Cornichon Martini ($128).
Guests are equally welcome to visit Jean-Pierre for a cocktail and quick bite to eat at the bar. The bar menu includes the signature JP Burger ($208), serving only ten per day, or crispy Pierre Koffmann Frites ($68) and a classic Croque Monsieur ($268) (or Madame, with addition of an egg).
With 40 individual restaurant stories and counting, Jean-Pierre also represents a new chapter for Black Sheep: the company’s unique approach to creating restaurants now extends beyond Founder Syed Asim Hussain, allowing team members to tell their stories as well.
"As we raised a toast to Jean-Pierre the man in the restaurant he inspired, I can only hope he was looking down at these garçons, tipping a glass of pastis back at us. I know he would be so proud of Marc," reflects Asim. “With this latest opening, Black Sheep has truly become a movement — something far greater than just my dreams and ambitions, now a canvas where passionate individuals on this journey with us can honour their own stories and heritage.”
"Having the opportunity to co-author this story with Asim, my mentor, is one of the great joys of my life," shares Marc. “I am grateful to Asim, our incredible chefs, passionate hospitalitiers, talented creatives and so many others here at Black Sheep who have helped to bring Jean-Pierre to life, and we look forward to welcoming Hong Kong to our table.”
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For more information please contact COMPANION
Alex@companioncommunications.com
Dominique@companioncommunications.com
Address
9 Bridges Street, Hong Kong
Opening Hours:
Hours: 6pm-Late
Bar: 530pm-Late / Terrace: 6pm-11pm
Open Monday to Saturday including public holidays
IG: @jeanpierrehongkong
About Jean-Pierre
Opened in 2025 on Bridges Street, Hong Kong, Jean-Pierre is a jubilant homage to the charming and decadent bistros of Paris. Each night at Jean-Pierre is a celebration of the art of living well, embracing a belief that meals should linger long after the candles burn low, wine tastes better when it is shared and the best conversations happen when no one is thinking about tomorrow.
About Black Sheep Restaurants
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 40 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.