HEY I’m Corentin
I moved to Ōtautahi in 2017 to transform my passion for food into a career. My journey to completing a diploma in Patisserie created many connections and opportunities for me here. Some of these include learning from the businesses I’ve had the pleasure of working for, making friends in the industry who continue to support me and encourage me, and winning gold at the 2019 Nestle’s Toque D’Or.
A global pandemic stopped me from moving overseas to gain experience - a career path expected from most young chefs in New Zealand. I created BUTTER out of a need for me to continue to develop my skills, showcase my creativity, and more importantly, to learn everything I can about pastry.
The food I make is the food I like to eat. Not everyday, but sometimes. It’s food to celebrate the special events in life with, and to share with the people we love.
MEDIA
CUISINE MAGAZINE
OCTOBER - NOVEMBER 2021
“It’s taken just a year for Butter, the Christchurch-based business owned by Corentin Esquenet, to achieve success off the back of an Instagram feed full of exquisite French-inspired tarts, canelés and other traditionally influenced contemporary pastry. Yet the biggest thing he has learnt in the past year is to take his time. “I’ve been taught patience by pastry. I’ve learnt that I need to put in the time that it deserves...”
Then article includes five tart recipes.
STUFF.CO.NZ
From Reims to Christchurch: Frenchman's pastries take off in New Zealand
“Corentin Esquenet is the chef and face of Butter – a social media account posting high quality pictures and videos of delicious French pastries. He makes them himself in his commercial kitchen on Tuam St in Christchurch central, which he calls “my own little mad science lab.”
MN UNIFORM
ODD JOBS JOURNAL
“Corentin is pastry chef who runs a business called BUTTER in Ōtautahi Christchurch. He draws on creativity from many fields making desserts inspired mostly by French patisseries. The food he makes is the food he likes to eat, Not everyday (but sometimes). His treats and the process of making them are beautifully documented and regularly have me asking myself whether a Macchiato tart could make a safe journey from Ōtautahi to Whangarei.”
Story Bites
The Almost perfect tart
“Corentin Esquenet, the chef behind BUTTER explains his passion for making traditionally inspired contemporary pastry. Such love is evident in the minutia of his creations. In this short documentary, we learn how Corentin strives to reach the gamut of flavours and why he is brilliantly obsessed with the process of progression.”
AVENUES MAGAZINE
Spread the love
““I wanted a project that I could channel my energy, my creativity into. Something that I could learn and develop from. That is the most important thing, to not get stale, for me to be constantly learning, and to improve on what I’m doing.”
Cuisine Magazine
The Cuisine 100 Tastes of New Zealand 2020
‘‘Corentin Esquenet is the name behind BUTTER, a maker of fabulous classical French pastries and other little treats that he’ll deliver personally to your door (if you live in Christchurch).'“
