THE BEGINNINGS OF PIERRE HERMÉ
As the fourth generation of pastry chefs, Pierre Hermé acquired his savoir-faire from Gaston Lenôtre. There he discovered the macaron, a little bite that would become his favorite form of expression. His dazzling career continued at Fauchon and then at Ladurée before he founded the Maison Pierre Hermé Paris in 1998.
Like the great fashion designers, Pierre Hermé designs his desserts from scratch. His knowledge of taste allows him to imagine the flavors and sensations he wishes to give to his creation. He thus imagines Haute-Pâtisserie, an experience in its own right, which can be understood as an Art of Living.
THE BEST PASTRY CHEF IN THE WORLD
On June 14th, 2016, Pierre Hermé was voted best pastry chef in the World by the Academy of the World's 50 Best Restaurants. The same year, Vanity Fair positioned him in fourth place in the list of the 50 most influential French people in the World. In October 2021, he is the fourth favorite entrepreneur of the French, ranking revealed by the magazine Forbes.
THE PICASSO OF PASTRY
His exceptional savoir-faire and iconic creations have earned him numerous accolades in the press. "Picasso of pastry" (Vogue Magazine11), "Pastry Provocateur" (Food & Wine), "Avant-garde pastry chef and magician of flavors" (Paris Match), "Kitchen Emperor" (New York Times).
THE LEGION OF HONOR
In 1996, Pierre Hermé received the distinction of Officer of the Order of Agricultural Merit, then in 2006, he was made a Knight of the Legion of Honor. He enters the Petit Larousse in 2016 and receives on February 26th, 2019, the Certificate of Honor of the Minister of Foreign Affairs of Japan. On September 23th, 2019, he was named Commander of the Order of Arts and Letters for the influence he offers to French gastronomy.
PIERRE HERMÉ'S EXPERTISE
His work, his curiosity, his knowledge and culture about flavors, his creations revolutionize the world of pastry. Over time, he eliminates unnecessary decorations and builds his pastries like an architect of taste, with a special attention to detail. In 2020, he shook up the codes and revolutionized the world of pastry once again by launching his first Gourmandise Raisonnée® desserts with Frédéric Bau.
Gaston Lenôtre will always be one of the great masters of French pastry. I left Alsace at the age of 14 to become one of his apprentices. He gave me the foundation, the deep knowledge and the values on which I have built ever since - attention to detail, meticulous work and the transmission of know-how. I still work with these values in mind. Pierre Hermé
Pierre Hermé Paris Universe
Pierre Hermé Paris, a creative company with innovative savoir-faire, has been a member of the Colbert Committee since 2009 and is labeled "Entreprise du Patrimoine Vivant." With pleasure as its only guide, it reinvents the craft of pastry to offer a unique experience of emotions and sensations. Quality, creativity and attention to detail are the values shared by all our employees. Discover the world of Pierre Hermé Paris.backe to the summary