Pierre HERMÉ

World-renowned master pastry chef Pierre Hermé has been revolutionizing the world of macaroons and chocolate for decades. From Paris to Tokyo, his stores embody the quintessence of patisserie.

Presentation

Pierre Hermé grew up above the family bakery, immersed from childhood in the enchanting scents of Viennese pastries. " I was constantly immersed in the world of this profession," he recalls. at just nine years of age, he already knew he would become a pastry chef, inspired by his father but determined to chart his own course.

The Lenôtre and Fauchon years

at the age of 14, he took the train to Paris, joining Gaston Lenôtre's workshop-school in Plaisir. This encounter marked a decisive turning point: " It was fantastic, I thought I knew pastry-making, but Lenôtre's was a real discovery. "After five years with Lenôtre and military service as head pastry chef to the Minister of Defense, he continued his career in Belgium with François Clerc in Wittamer, then with Alain Passard for the opening of the Carlton in Brussels.

In 1985, a friend told him that Fauchon was looking for a pastry chef. He was hired at just 23. There, he elevated pastry-making to an art form, creating seasonal collections and dreaming up new flavors. " I just wanted to do my job the way I wanted to do it, that was my motivation ".

A watchword: taste

In 1997, in parallel with his work at Ladurée, he founded Maison Pierre Hermé Paris, realizing his vision of avant-garde pastry-making. From then on, Pierre Hermé became the "Picasso of pastry", combining haute gastronomy and luxury, from Paris to Tokyo. His adaptation of the macaroon redefines this classic: "An abundant filling for maximum taste. That's the diHerence of Maison Pierre Hermé Paris. "

at the head of 90 outlets and a thousand employees worldwide, Pierre Hermé continues to reinvent his art, true to himself: "Some people express themselves through appearance, form; for me, my mode of expression is taste. "His next project? The opening of a flagship store in Singapore in 2025.

Biography & Awards

1961 Born in Colmar (Haut-Rhin)

1976 assistant pastry chef at the Lenôtre store on avenue Victor-Hugo in Paris

1979 assistant pastry chef at the Lenôtre store on avenue Victor-Hugo in Paris

1981 military service as pastry chef to Defense Minister Charles Hernu

1982 becomes head pastry chef at the François Clerc catering workshop in Paris

1983 chef de partie at Wittamer pastry shop in Brussels, Belgium

1983 opening of the Carlton with Alain Passard in Belgium

1984 pastry chef at the Intercontinental Hotel in Luxembourg

1985 Pastry chef at Maison Fauchon Paris

1987 Prix Gault et Millau for Best Chocolate Cake

1997 vice-President in charge of creation for the launch of Ladurée on the Champs-Elysées