The Best Pastry Chef

Tonight, in France, the new season of our favorite show begins: The Best Pastry Chef.

So we wanted to take this opportunity to honor the one who needs no introduction, The Best Pastry Chef: Mr. Pierre Hermé.

His Life:

Pierre Hermé was born on November 20, 1962, in Colmar.

Coming from a family of bakers and pastry chefs, he became the Best Pastry Chef in the World in 2016 and is even called "The Picasso of Pastry."

Indeed, our favorite pastry chef is an Artist with a capital A.

After an apprenticeship in Paris at the age of just 14, at Maison Lenôtre, he became a pastry chef at the age of only 20 and gained experience with several great chefs, always in the position of pastry chef.

In 1985, he became a pastry chef with the Fauchon Paris teams where he remained for 11 years.

And to the delight of gourmets like us, he opened his own pastry shop, Maison Pierre Hermé Paris, in 1998.

His Work:

His specialty is the Macaron, to the point that he is sometimes nicknamed "The King of Macarons."

He has explored the infinite possibilities of the Macaron, enriching and experimenting with all possible tastes, colors, and combinations.

He also created, with his long-time associate Charles Znaty, the first "Chocolates and Macarons" shop of Pierre Hermé Paris in 2008.

Pierre Hermé's uniqueness lies in his challenge to classic pastry codes, exploring new flavors, combining tastes and textures in an original way, and through a refined, no-frills aesthetic.

Taste is at the heart of his pastries, without artifice. This is the promise of the Best Pastry Chef in the World, and it is fulfilled.

His pastries and his universe are always a source of inspiration for our creations.

His Craft:

His methods of creation are quite unexpected and rather exclusive. Indeed, like a designer, Pierre Hermé begins all his creations with an initial sketch true to his boundless imagination.

Then comes the testing phase, where he starts by giving his team of pastry chefs a first version of the imagined recipe with the quantities of each ingredient and will adapt the recipe and dosages until achieving the product and taste he envisioned.

Finally, once the pastry is fully realized, it is only then that he gives it its name. Like a birth, Pierre Hermé creates with love and passion.

An artist at heart, with whom we share this common passion that we also wish to pass on to our customers.

If you want to be tempted by our macarons, we invite you to discover them by clicking here.

To the Best Pastry Chef!