Gourmet

One of the creators of the haute couture patisserie concept, Pierre Hermé began his career at the age of 14 as the apprentice of another of the world’s greatest pastry chefs, the Frenchman Gaston Lenotre. As a member of the fourth generation of pastry chefs in Alsace, Pierre turned the craftsmanship of his ancestors into virtuosity. He has been called the “Picasso of patisserie”, the “Dior of taste” for his modern, different approach that revolutionised tradition. Pleasure is his guide. Hermé removes unnecessary decorations, makes desserts more stylish and creates a completely original world of flavours, sensations and aromas. “The Guardian” declared him “king of modern pastry”, according to the New York Times he is “emperor of gastronomy”, for Vanity Fair he is the fourth most influential Frenchman in the world. As a skilled master of one of the thinnest desserts, the macaron, Hermé is the youngest “Pastry Chef of the Year” in France and a Chevalier of the Legion of Honour. There is a wax statue of him in the Musée Grevin in Paris and his name is included in the dictionary “Larousse”. His chain of boutiques spans Europe, Asia and the Middle East.