The next time you bite into one of Pierre Herme’s macarons, remember that it is a creation of the world’s Best Pastry Chef, a title bestowed on him by the World’s 50 Best Restaurants. Born into a family of master bakers from the Alsace region of eastern France, Herme’s dedication to macarons has elevated it into an art form. It is very surprising then that he started out not being a fan of the French dessert because they were too sweet. “What prompted me to work on macarons was that before there were just coffee, chocolate and vanilla flavors,” he added. “So it gave me great latitude for creativity.” His inventiveness and creativity made his signature macarons a household name. Steering away from typical flavors, he married ingredients such as olive oil and vanilla, wild rose hip, fig and foie gras to his menu, using sugar “as a seasoning and not a principal ingredient.” Some of his most sought-after flavors include “Ispahan” – a refreshing mix of raspberries, lychee and rosewater – and “Mogador” – a decadent combination of passion fruit and milk chocolate. His patisserie has expanded to include tarts, cakes, chocolates and jams, though the core of his business still revolves around macarons. Collaborations with artists such as Nicolas Buffe, who designed his chocolate boxes, and perfumier Jean-Michel Duriez has helped spread the word about his desserts internationally.
(Source: www.luxuo.com)
