Photo by Stéphane de Bourgies.
The Academy of the “World’s 50 Best Restaurants” brings together 972 gastronomic experts every year whose task is to decide the seven best restaurants in one of the 27 geographic zones around the world. This year Pierre Hermé has succeeded the pastry chef Can Roca at the El Celler restaurant in Girone (2014) and Albert Adria at Tickets in Barcelona (2015) winning the prize and the ultimate confirmation of his international supremacy.
For the pastry chef/master chocolate-maker, “the attention given to every detail is vital: the selection of ingredients, the environment in which the products are sold, the packaging and the quality of service.” That said, as he explained to us when we met him in Seoul in 2015, “But above all I defend the idea of sharing a taste crafted by my desires.”
The son and heir of four generations of Alsatian pastry chefs, Pierre Hermé began as an apprentice at Gaston Lenôtre aged 14. His career continued at Fauchon, where he would be the pastry chef for eleven years before opening his own boutique in Tokyo with his business partner Charles Znaty. In 2001 Hermé opened his first establishment in Paris.
Today dozens of boutiques bearing his name nourish the four corners of the world with extraordinary flavours and sheer joy. But it’s only at 72, rue Bonaparte in Paris' Saint-Germain-des-Prés that epicureans can delight in the very latest creations of the best of the pastry chef in the world…