TH E C HEF
THE PÂTISSERIE MASTER French pastry chef and chocolatier, Pierre Hermé, discusses his latest collaboration and how it paves the way for pastry chefs
P
ierre Hermé is no stranger to the world of pastry. Named The World’s Best Pastry Chef in 2016 by San Pellegrino’s 50 Best organization, Pierre Hermé inherited four generations of Alsatian pâtisserie tradition, yet he pursued formal training with French pastry Chef Gaston Lenôtre at the tender age of 14. Known for designing pastry with artistic precision – he begins with sketches and diagrams - Pierre Hermé continues to revolutionize macarons, bringing forth modern flavour profiles with complex textures and aromas. The pâtisserie legend recently launched four Gourmandise Raisonnée desserts with celebrated pastry chef and founder of the Valrhona pastry school, Frédéric Bau, in collaboration with nutritionist Thierry Hanh. Here, Pierre Hermé tells us more about the alliance while divulging his love for macarons.
How did you get started in this field?
How did you realize macarons were the dessert you wanted to excel in? When I learned to make macarons, I didn't like macarons. I thought they lacked flavour because, at the time, they were made with
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I was born in a bakery and so in the family, I am part of the fourth generation to pursue this career. It was my father who certainly influenced me. From the age of nine, I knew I wanted to become a pastry chef. I then started an apprenticeship at the end of the 1970s and that changed my knowledge of the profession and got me into it.
