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.
Towards the end of 1996, Pierre Hermé left Fauchon to start Pierre Hermé Paris® with Charles Znaty. Their first shop opened in Tokyo in 1998, followed by a Salon de Thé in July 2000. In 2001, Pierre Hermé returned to the gourmet scene in Paris. Immediately, the pastry shop at 72 rue Bonaparte in the Saint Germain des Prés area scored a big success. Every day, enthusiastic gourmets rediscovered pastries, macarons and chocolates, with connoisseurs from all over the world flocking to this temple of sweet delights.

In 2004, a second shop featuring very innovative interior design opened at 185 rue de Vaugirard. In early 2005, the latest concepts from Pierre Hermé Paris® were launched in Tokyo: a “luxury convenience store” and a Chocolate Bar. Both are located in the Omotesando district, where the biggest fashion brands and companies operating in Japan have stores.

In 2011, Pierre Hermé Paris® has eight sales outlets in Tokyo, one in Osaka, nine in Paris, one in Strasbourg, two in London and an online boutique www.pierreherme.com.

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.

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 flavour.” 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 honours and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets.



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Views: 883

Comment by Danielle on November 30, 2011 at 6:46

oh wow. that looks delicious. served for breakfast, lunch and dinner. what girl wouldnt be in her element

Comment by Shoelosophy on November 30, 2011 at 7:43


Comment by Cover Girl on November 30, 2011 at 8:33

WOW!! now that I have seen this what am i going to do for the rest of the day? :)

What I would do for a Patisserie that served this quality in SA.

Comment by Shaamila Cassim on November 30, 2011 at 12:10

Pierre Hermes macaroons are the best I have ever had! And Neo Fundi the most tempting site I have ever been on! :>

Comment by neofundi on November 30, 2011 at 14:51

@Shaamilla we love you too:)

Comment by melpo theodorou on November 30, 2011 at 16:01

the guy that took these photos is the hero for me, he made me imagine the taste... 

Comment by Everything She Loves on December 1, 2011 at 0:28


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