C’est le toast de toute la France. Si vous pouvez obtenir vos mains sur certains, que compter vos bénédictions.
Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre.
Famous in France, Japan and the United States, the man that Vogue called “the Picasso of Pastry” revolutionized pastry-making with regard to taste and modernity. With “pleasure as his only guide”, Pierre Hermé has invented a totally original world of tastes, sensations and pleasures.
With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and “uses sugar like salt, in other words, as a seasoning to heighten other nuances of flavor.” Refusing to rest on his laurels, he is always revising his own work, exploring new taste territories and revisiting his own recipes. As a result, praise has often been lavished on Pierre Hermé, who has been called “pastry provocateur” (Food & Wine), “an avant-garde pastry chef and a magician with tastes” (Paris-Match), “The Kitchen Emperor” (New York Times) and “The King of Modern Pâtisserie” (The Guardian), along with honors and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets.
His creations are simply beautiful almost artistic from what I have observed. I cannot wait to get my hands on some very soon. Enjoy!
You can visit the site and order online if you live in Europe. http://www.pierreherme.com/products.html
Unfortunately, those of us in the states are going to have to wait till a store opens up or plan our trip to France if we want to enjoy these treats. However, it’s a good excuse to go back to Paris, est-ce pas ?