Creative and visionary, Pierre Hermé revolutionizes pastry traditions: he eliminates superfluous decorations, uses sugar like salt to enhance flavors, and constantly challenges himself by exploring new ingredients and reinterpreting his recipes. In his Atelier de Création, like an artist or couturier, he designs his creations, writes recipes, and perfects proportions, supported by pastry chefs who bring his projects to life.
Curious about everything, from literature to travel, fragrances to textures, Hermé transforms every experience into inspiration. Recognized as an essential figure in French gastronomy, he was named World’s Best Pastry Chef in 2016 by the World’s 50 Best Restaurants Academy.
His talent has even reached space: in 2017, his macarons were sent to astronauts aboard the International Space Station. In 2023, he had the honor of creating the Ispahan dessert for the State Banquet held in honor of King Charles III at the Palace of Versailles.
Today, Maison Pierre Hermé Paris continues its international expansion, bringing the excellence of French pastry to the entire world.
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