Pierre Hermé was crowned the best pastry chef in the world by the World's 50 Best Restaurants, an annual ranking established by 972 international experts made up of food critics, chefs and restaurateurs. Following this coronation, he spoke directly on his twitter account and said he was “honored to receive this title and hopes to continue to surprise gourmets around the world. »
But if this lover of art and design offers constantly revisited collections of chocolates, pies and cakes, it is especially associated with a small cake in particular. The French pastry chef has built his empire around his macaroons with unique combinations of flavors, acclaimed by gourmets all over the world! Because the "Picasso of pastry" now reigns over no less than 47 shops, present in 12 countries. And it was in the 1980s that he launched into inventive combinations of flavors, to change from the classic macaron with chocolate or pistachio. Then were born:the olive oil and vanilla macaroon, the Mogador made of milk chocolate and passion fruit, or the essential Ispahan, combining raspberry, lychee and rose... And if you've already had the chance to taste Pierre Hermé macaroons, you can only confirm how good they are.
The macaroon specialist is delighted to see the current craze for high-end pastry, and confides:"There are more and more talented pastry chefs who are talking about them, opening shops, doing exceptional things in hotels, restaurants… The profession is very lively, lots of young people want to learn this profession, I find that wonderful. Perhaps he recognizes himself in them? It must be said that before becoming self-employed, Pierre Hermé began working very early, at the age of 14, with Gaston Lenôtre, then at Fauchon and finally at the famous Ladurée house.
We let you discover in pictures, some of her most beautiful creations on her Instagram account.
