With “pleasure as his only guide”, Pierre Hermé has invented his own universe of flavours, sensations and delights. The man Vogue US nicknamed the ‘Picasso of Pastry’ has revolutionised the art of patisserie with a modern touch renowned throughout the world.

A descendent of four generations of Alsatian bakers, Pierre Hermé arrived in Paris aged 14 as an apprentice to Gaston Lenôtre. His thirst for knowledge opened many doors. He went on to develop his career with big brands, including Fauchon where he was head pastry chef for ten years before founding Maison Pierre Hermé Paris in 1998.

Pierre Hermé has overturned traditions, doing away with excessive decorations in favour of a more discreet style, using sugar like salt as a seasoning, never resting on his laurels, but constantly exploring new flavours, mastering innovative ingredients and revisiting his own recipes. From leisure activities to meetings, lectures to travel, fragrances to textures, everything inspires him; his daring combinations and work ethic have made him a legend on the French gastronomy scene.

Voted World’s Best Pastry Chef at the World’s 50 Best Restaurants ceremony in 2016, and ranked fourth in a list of the 50 most influential Frenchmen by Vanity Fairthe same year, the pastry chef and chocolatier puts all his talents to giving pleasure to gourmands not just here on earth but even in space! In 2017, Pierre Hermé sent the first macarons into space for astronauts in the International Space Station.

Language spoken: French

Photo credit: Stéphane de Bourgies