Interview by Aude Camus
How did I ring in 2026? With a little too much Champagne (no regrets), steak tartare, oysters, cornichon martinis and a live band at Jean-Pierre. One of Hong Kong’s most talked-about openings of 2025, the restaurant is an unapologetic ode to French art de vivre — indulgent, jubilant, and joyfully excessive in all the right ways. This is a place where evenings stretch late, pleasure comes first, and joie de vivre is always on the menu. Dreamt up by Marc Hofmann, Jean-Pierre has quickly become one of the city’s most atmospheric dining rooms. I caught up with him to uncover the stories, memories and intentions behind it.
Jean-Pierre is often described as a “love letter to Parisian bistros” or a recreation of the old-world French spirit. What was your guiding vision when conceiving this restaurant?
How did I ring in 2026? With a little too much Champagne (no regrets), steak tartare, oysters, cornichon martinis and a live band at Jean-Pierre. One of Hong Kong’s most talked-about openings of 2025, the restaurant is an unapologetic ode to French art de vivre — indulgent, jubilant, and joyfully excessive in all the right ways. This is a place where evenings stretch late, pleasure comes first, and joie de vivre is always on the menu. Dreamt up by Marc Hofmann, Jean-Pierre has quickly become one of the city’s most atmospheric dining rooms. I caught up with him to uncover the stories, memories and intentions behind it.
Jean-Pierre is often described as a “love letter to Parisian bistros” or a recreation of the old-world French spirit. What was your guiding vision when conceiving this restaurant?
We wanted to build a great restaurant—a place that serves the best rendition of classic bistro fare in Hong Kong, with competent and warm service. A place to celebrate life’s small occasions and significant milestones: your first date, your second date, you, your best friend and a third bottle of wine, your breakup night at the bar, your birthday, a random Wednesday night after your sixth Cornichon Martini...
My father, Jean-Pierre, was born in the late 1930s. I grew up listening to all of his crazy stories with his brother, Jean-Paul; his military service, his youth in the 60s and 70s, his crazy nights out... I have always been fascinated by the photos, movies, and music from that era; the way people dressed, the revolution of morals, the rhythm of the music, the messy tables full of large dishes, the dining rooms filled with cigarette smoke... It looks like the perfect movie scene to me.
The restaurant is named after your father. What qualities or memories of him did you most want to capture in this project?
His love for life and his generosity. My father was a “bon vivant”; he was an epicurean who loved sharing good food and good wine with friends and family. My earliest memory of him is being seated at the table on his left, tasting a sip of Bordeaux from this big wine glass. I was probably five years old. My fondest memories of him are these special nights where he would dress up for the occasion, wear this special cologne of his, open a nice bottle of wine for his friends, and tell the stories of his travels until late at night. That is the spirit of Jean-Pierre.
Has your upbringing influenced your approach to hospitality today?
I grew up in Lille with my two brothers, Pierre and Luc. Three brothers under one roof, you can imagine the chaos in the house. Something our father taught us very early is “tout ce qui est à table est à tout le monde,” meaning that food was meant to be shared and that the table was a sacred place. My father was a successful entrepreneur. He was respected by the people who worked with him. He was very demanding, but also very generous with his employees, and I saw him demonstrating it through his actions. We also grew up in a family where there was always an extra chair and an extra plate (or two) for whoever was passing by.
What role does atmosphere (music, lighting, décor, theatrics) play relative to the food?
My father, Jean-Pierre, was born in the late 1930s. I grew up listening to all of his crazy stories with his brother, Jean-Paul; his military service, his youth in the 60s and 70s, his crazy nights out... I have always been fascinated by the photos, movies, and music from that era; the way people dressed, the revolution of morals, the rhythm of the music, the messy tables full of large dishes, the dining rooms filled with cigarette smoke... It looks like the perfect movie scene to me.
The restaurant is named after your father. What qualities or memories of him did you most want to capture in this project?
His love for life and his generosity. My father was a “bon vivant”; he was an epicurean who loved sharing good food and good wine with friends and family. My earliest memory of him is being seated at the table on his left, tasting a sip of Bordeaux from this big wine glass. I was probably five years old. My fondest memories of him are these special nights where he would dress up for the occasion, wear this special cologne of his, open a nice bottle of wine for his friends, and tell the stories of his travels until late at night. That is the spirit of Jean-Pierre.
Has your upbringing influenced your approach to hospitality today?
I grew up in Lille with my two brothers, Pierre and Luc. Three brothers under one roof, you can imagine the chaos in the house. Something our father taught us very early is “tout ce qui est à table est à tout le monde,” meaning that food was meant to be shared and that the table was a sacred place. My father was a successful entrepreneur. He was respected by the people who worked with him. He was very demanding, but also very generous with his employees, and I saw him demonstrating it through his actions. We also grew up in a family where there was always an extra chair and an extra plate (or two) for whoever was passing by.
What role does atmosphere (music, lighting, décor, theatrics) play relative to the food?
When you come into one of our [Black Sheep] restaurants, we want you to feel that someone cared about the space and all its details. The atmosphere is about how we make you feel as a guest—that is what we are truly passionate about, rather than just feeding you. We are not a food and beverage group; we are hospitaliers.
With Jean-Pierre, we have spent close to fifty hours just on the playlists; we cared for every storytelling detail on the menu; we curated each photo and art piece, because we care about how we make you feel.
There’s a strong emphasis on “conviviality” and theatrical moments (like tableside flaming crêpes, La Table de Jean-Pierre – the central round table). How do you train staff to deliver this sense of theatre without it feeling gimmicky?
It is gimmicky when the fundamentals are absent. At Jean-Pierre, we really focus on the fundamentals: a heartfelt greeting at the door, getting your correct order, topping up your wine without you asking for it... All of it might sound stupid or to be a given, but it is really what we focus on with the team.
With Jean-Pierre, we have spent close to fifty hours just on the playlists; we cared for every storytelling detail on the menu; we curated each photo and art piece, because we care about how we make you feel.
There’s a strong emphasis on “conviviality” and theatrical moments (like tableside flaming crêpes, La Table de Jean-Pierre – the central round table). How do you train staff to deliver this sense of theatre without it feeling gimmicky?
It is gimmicky when the fundamentals are absent. At Jean-Pierre, we really focus on the fundamentals: a heartfelt greeting at the door, getting your correct order, topping up your wine without you asking for it... All of it might sound stupid or to be a given, but it is really what we focus on with the team.
For the sense of theatre, it almost comes naturally because we have built a team of characters who have fun and share a lot of love for one another. There is no prompt or script—every night is different, and we encourage our team members to express their personality and to be themselves.
Hong Kong diners often value Instagrammable moments. Did that play into your design or menu decisions? If yes, how did you ensure it didn’t overwhelm substance?
We did not think of Instagram as, frankly, everything we do at the restaurant comes from an era far before the internet even existed. It is a show for the eye and for the heart. I love restaurants where the music is almost too loud, the light is nearly too dark, and the flavours are bold.
Chef John Troupis leads the kitchen. How did you come to choose him, and what qualities made you confident in his ability to realise your vision?
Chef John and I have been working together for many years now. We opened Magistracy Dining Room together before Jean-Pierre, and we could not dream of a better chef to build Jean-Pierre and lead the kitchen. He is so knowledgeable about French cuisine. He has dedicated the last fifteen years of his life to this art. He is passionate, hardworking, and a fantastic team leader.
How do you balance between authenticity (traditional bistro) and making it relevant or inviting in Hong Kong’s dining scene?
Hong Kong diners often value Instagrammable moments. Did that play into your design or menu decisions? If yes, how did you ensure it didn’t overwhelm substance?
We did not think of Instagram as, frankly, everything we do at the restaurant comes from an era far before the internet even existed. It is a show for the eye and for the heart. I love restaurants where the music is almost too loud, the light is nearly too dark, and the flavours are bold.
Chef John Troupis leads the kitchen. How did you come to choose him, and what qualities made you confident in his ability to realise your vision?
Chef John and I have been working together for many years now. We opened Magistracy Dining Room together before Jean-Pierre, and we could not dream of a better chef to build Jean-Pierre and lead the kitchen. He is so knowledgeable about French cuisine. He has dedicated the last fifteen years of his life to this art. He is passionate, hardworking, and a fantastic team leader.
How do you balance between authenticity (traditional bistro) and making it relevant or inviting in Hong Kong’s dining scene?
It is hard to be authentic when you are ten thousand kilometres away from Paris. What we are trying to create at Jean-Pierre is the blueprint for an excellent restaurant serving bistro cuisine. We built it to be the best in the world. There are no rankings for this; it is all feelings-based and a never-ending pursuit.
As a result, Asim (editor’s note: Black Sheep Restaurants’ founder), Chef Matthew [Kirkley], Chef John [Troupis], Nathan [Erickson], who leads our Content team at Black Sheep, and I took a trip to Paris and Lyon to understand what we were actually looking for. It felt essential to experience authentic French bistros before we imagined Jean-Pierre. But what we created together is different; I want our guests to call it Jean-Pierre.
There are some standout signature dishes (e.g., Poulet de Simone, Steak Tartare, Oeufs Mimosa). Which dish do you personally see as the “heart” of Jean-Pierre, and why?
As a result, Asim (editor’s note: Black Sheep Restaurants’ founder), Chef Matthew [Kirkley], Chef John [Troupis], Nathan [Erickson], who leads our Content team at Black Sheep, and I took a trip to Paris and Lyon to understand what we were actually looking for. It felt essential to experience authentic French bistros before we imagined Jean-Pierre. But what we created together is different; I want our guests to call it Jean-Pierre.
There are some standout signature dishes (e.g., Poulet de Simone, Steak Tartare, Oeufs Mimosa). Which dish do you personally see as the “heart” of Jean-Pierre, and why?
Can I choose three? L’Œuf Mimosa—the quintessential bistro staple. It is so simple, delicious, and we serve it for 1€ only—the spirit of a bistro; Le Poulet de Simone, we are a Hong Kong restaurant and are proud to serve one of the best chicken in the world, locally raised in the city we call home; and Le Baba au Rhum, Jean-Pierre’s second love.
Hong Kong is already home to many French and European dining options. What do you see as Jean-Pierre’s differentiator or competitive edge?
Nostalgia. I recently read that nostalgia is a trip to your youth. Bringing our guests back in time to their youth, to their childhood in France, to their summer holiday when they discovered the art de vivre à la française as a young adult, to their honeymoon in Paris... That is our superpower.
What metrics or feedback will you look at to know if Jean-Pierre has “succeeded” (beyond revenue)? For example, guest loyalty, press, social buzz?
Success in restaurants is very unforgiving; you are only as good as your last service. We define success as what we create—our bond, the memories and feelings we create for our guests, the souvenirs we will share with our kids thirty years from now. For me, that is success. It is more intangible, more sublime maybe.
On a very personal level, bringing this restaurant to life with my mentor, Asim, and naming it after my father, was already a dream come true.
Who is your ideal guest for Jean-Pierre (locals, expatriates, Francophiles, etc.) — and how do you engage with them?
I love the guests who come to play with us—the ones who embody the spirit of Jean-Pierre. It is the guest who came just for a glass of wine and a Croque Monsieur at the bar, stayed for the music, got carried away until late, and is dancing on the bar after the door is closed.
Looking ahead, do you see Jean-Pierre as a one-off passion project, or part of a potential series or expansion?
It is both. It is a passion project, but we also have bigger dreams and ambitions for Jean-Pierre. My father would not have let us stop just after this one.
After all the stress of launching a major restaurant, what’s your own method to unwind, reset, or stay inspired?
Hong Kong is already home to many French and European dining options. What do you see as Jean-Pierre’s differentiator or competitive edge?
Nostalgia. I recently read that nostalgia is a trip to your youth. Bringing our guests back in time to their youth, to their childhood in France, to their summer holiday when they discovered the art de vivre à la française as a young adult, to their honeymoon in Paris... That is our superpower.
What metrics or feedback will you look at to know if Jean-Pierre has “succeeded” (beyond revenue)? For example, guest loyalty, press, social buzz?
Success in restaurants is very unforgiving; you are only as good as your last service. We define success as what we create—our bond, the memories and feelings we create for our guests, the souvenirs we will share with our kids thirty years from now. For me, that is success. It is more intangible, more sublime maybe.
On a very personal level, bringing this restaurant to life with my mentor, Asim, and naming it after my father, was already a dream come true.
Who is your ideal guest for Jean-Pierre (locals, expatriates, Francophiles, etc.) — and how do you engage with them?
I love the guests who come to play with us—the ones who embody the spirit of Jean-Pierre. It is the guest who came just for a glass of wine and a Croque Monsieur at the bar, stayed for the music, got carried away until late, and is dancing on the bar after the door is closed.
Looking ahead, do you see Jean-Pierre as a one-off passion project, or part of a potential series or expansion?
It is both. It is a passion project, but we also have bigger dreams and ambitions for Jean-Pierre. My father would not have let us stop just after this one.
After all the stress of launching a major restaurant, what’s your own method to unwind, reset, or stay inspired?
I recharge when I travel. That is when I get most of my inspiration. I also love playing sports when they are fun and competitive. Playfulness is very important to me in everything I do. I would love to tell you that I meditate, do hot yoga twice a week, and drink green juices daily, but not really. To unwind and reset, all I need is a good dinner and a party with my friends.
Do you have “go-to” spots in the city — for a solo bite, casual weekend breakfast, something sweet …
For a solo bite: Chef Luca [Marinelli]’s menu, enjoyed seating at the bar at Salon des Refusés. He is a dear friend, and I love having him compose a menu based on the fresh seafood he received on the day. For a weekend breakfast: Rajasthan Rifles at the Peak, after a hike. For something sweet: Maison Trogneux’s Macaron d’Amiens; Hong Kong-style iced lemon tea (fifty percent less sweet); and Messina’s pistachio gelato.
Is there a local delicacy that you’re particularly fond of?
Chef ArChan [Chan]’s Pandan Milk Bread French Toast at Ho Lee Fook.
Is there any Hong Kong restaurant that really impressed you lately—whether it’s a brand new opening or a long-standing venue?
Luk Yu Tea House —a Cantonese institution since 1933. I love going there. I would consider us successful if our guests continue to go to Jean-Pierre in eighty years.
Do you have “go-to” spots in the city — for a solo bite, casual weekend breakfast, something sweet …
For a solo bite: Chef Luca [Marinelli]’s menu, enjoyed seating at the bar at Salon des Refusés. He is a dear friend, and I love having him compose a menu based on the fresh seafood he received on the day. For a weekend breakfast: Rajasthan Rifles at the Peak, after a hike. For something sweet: Maison Trogneux’s Macaron d’Amiens; Hong Kong-style iced lemon tea (fifty percent less sweet); and Messina’s pistachio gelato.
Is there a local delicacy that you’re particularly fond of?
Chef ArChan [Chan]’s Pandan Milk Bread French Toast at Ho Lee Fook.
Is there any Hong Kong restaurant that really impressed you lately—whether it’s a brand new opening or a long-standing venue?
Luk Yu Tea House —a Cantonese institution since 1933. I love going there. I would consider us successful if our guests continue to go to Jean-Pierre in eighty years.
