Pierre Hermé

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Pierre Hermé shop sign in Paris

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.


A Pierre Hermé's "Olive Oil and Vanilla" macaron
A selection of Pierre Hermé pastry creations, including macarons, Tarte Infiniment Vanille, and a special edition chocolate cake.

Famous all around the world, 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 invented his own unique world of tastes, sensations and pleasures, an original approach to the profession of pastry chef which led him to revolutionize even the most firmly entrenched traditions.

He created the Maison Pierre Hermé Paris in 1997 with his associate Charles Znaty and the company has been expanding strongly since 2010 on the international scene with several boutiques now located in Europe, Asia and the Middle East. The first Pierre Hermé Paris boutique opened in Tokyo in 1998, followed in 2001 by a boutique in Paris, located in the fashion district of Saint-Germain-des-Prés at 72 rue Bonaparte. Success was immediate in Tokyo and Paris alike. Every day, enthusiastic gourmets discovered Pierre Hermé pastries, macarons and chocolates while connoisseurs from around the world flocked to these temples of sweet delights. In late 2004, a second Parisian boutique with its very innovative interior design opened at 185 rue de Vaugirard.

Pierre Hermé was the youngest person ever to be named France's Pastry Chef of the Year, and is also the only pastry chef to have been decorated as a Chevalier of Arts and Letters.[1] He was awarded "Chevalier de la Légion d'honneur" by Jacques Chirac on 3 May 2007, just before Nicolas Sarkozy's election.[citation needed]


Pierre Hermé, Secrets Gourmands, Larousse, 1993

La Pâtisserie de Pierre Hermé, Montagud Editores, Espagne, 1994

Coauteur Larousse Gastronomique, 1996

Le Larousse des Desserts de Pierre Hermé, Larousse, 1997

Plaisirs Sucrés, Hachette, 1997

Desserts by Pierre Hermé, Little Brown, USA, 1998

Pierre Hermé, Secrets Gourmands, Shibata Shoten, Japon, 1999

Desserts à la carte, Hachette, 2000

Pierre Hermé, Secrets Gourmands, Noésis, 2000

La Pâtisserie de Pierre Hermé, Edizioni Finedit, Italie, 2001

Chocolate Desserts by Pierre Hermé, Little Brown, USA, 2001

Le Larousse des Desserts, Larousse, 2002

Plaisirs Sucrés (réédition), Hachette, octobre 2002

Mes Desserts au Chocolat, Agnès Viénot Éditions, octobre 2002

Mes Desserts Préférés, Agnès Viénot Éditions, octobre 2003

Die Pâtisserie Von Pierre Hermé, Mathaes, Allemagne, 2004

Le Larousse du Chocolat, Éditions Larousse, octobre 2005

"The Cooks Book", Dorling Kindersley, UK, octobre 2005

PH10, Agnès Vienot Éditions, octobre 2005. Vainqueur des Gourmand World Cookbook Awards

Gourmandises, Agnès Vienot Éditions, octobre 2006

Coauteur Comme un chef, Éditions Larousse, octobre 2006

Gourmandises, Agnès Viénot, Éditions, 2006

Le Larousse des desserts, Larousse, 2006

Confidences Sucrées, Agnès Viénot Éditions, 2007

Macaron, Agnès Viénot Édition, 2008

Le Larousse des Desserts, Dohosha Media Plan, 2008

Le livre des Fours secs et moelleux de Pierre Hermé, Asahiya Shuppan, 2009

Carrément Chocolat, Agnès Viénot Édition, 2009

Infiniment, Agnès Viénot Édition, 2010

Le Livre Chocolat de Pierre Hermé, Asahiya Shuppan, 2010

Rêves de pâtissier : 50 classiques de la pâtisserie réinventés, Éditions de la Martinière, octobre 2011

Best of Pierre Hermé, Alain Ducasse Édition, novembre 2011

Macarons, Grub Street Publishing, United Kingdom, 2011

Le Livre des Viennoiseries de Pierre Hermé, Asahiya Shuppan, 2011

Au Coeur du Goût, Co author : Jean-Michel Duriez, Agnès Viénot Editions, 2012

Le Chocolat Apprivoisé, PHP Editions, 2013

Ispahan, Edition de la Martinière, 2013

Pierre Hermé et moi (Illustré par Soledad Bravi), Édition Marabout, Avril 2014

Macaron, Éditions de la Martinière, Octobre 2014

Satine, Editions Grund, 2015

Creative Method[edit]

Preferring discreet pastry decors and "uses sugar like salt, in other words, as a seasoning to heighten other shades of flavour" and refusing to sit on his laurels, he is always revising his own work, exploring new taste territories and revisiting his own recipes.

What the press say[edit]

Praise has often been lavished on Pierre Hermé, named the "Picasso of Pastry" by Vogue US and 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 Patisserie" (The Guardian), along with honours and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets.


  1. ^ Jane Dystel (1998). "Review of Desserts by Pierre Herme". Publisher's Weekly (quoted on amazon.com). Retrieved 7 April 2011. 

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