Pierre Hermé

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Pierre Hermé, 2011

Pierre Hermé (born November 20, 1961 in Colmar ) is a French pastry chef and entrepreneur. After Gaston Lenôtre, Hermé modernized the foundations of pâtisserie once more . He focuses on the delicacy, intensity and texture of the taste, reducing the decoration to a minimum and refining traditional recipes with better ingredients.

life and work

Macaron by Pierre Hermé, filling cream with olive oil and vanilla

Pierre Hermé is the son of the pâtissier Georges Hermé in Colmar, he is the fourth generation of his family to be a pâtissier. He spent his school days in a Marist boarding school . He was allowed to leave school at the weekend and spent his free time in his father's bakery. At the age of 14, he applied for a job in Gaston Lenôtre's newspaper and was accepted. There he learned for six years, at the age of 19 he became Lenôtre's sous -chef and pastry chef at the Lenôtre branch on avenue Victor-Hugo in Paris. Stops abroad followed, for example at the New Carlton Hotel in Brussels and at the InterContinental Hotel Luxembourg, where he managed a group of 35 confectioners. In 1985 he became the head pastry chef at the Parisian delicatessen company Fauchon. He worked at Fauchon for eleven years, where he created, among many other things, the triangular and tower-shaped chocolate cake “La Cerise sur le Gâteau” (≈ the crowning glory), which consists of four different textures : praline , ganache , chocolate cream and leaves. In 1997 he switched to the pâtissier group Ladurée as a consultant and started his own business in 1998.

Company formation

Boutique rue Cambon, Paris

In 1992 he met the journalist and restaurant consultant Frédérick Ernestine Grasser, who became his wife four years later. Grasser wrote a large part of his baking books, which have received several international awards. In 1996 he founded his company “Socrepa” (Société de Créations Pâtissières Sarl ) with advertising expert and gastronomy critic Charles Znaty and Michel Ferton , which in 2006 was renamed “Pierre Hermé SAS ”. In 1998 he opened his first foreign branch in the luxury hotel New Otani in Tokyo . This was followed by his first tea salon in Ikspiari in Tokyo Disney Resort in 2000 . In 2001 he opened his first own pâtisserie in Paris at rue Bonaparte 72 ( 6th arrondissement ), now (January 2017) Hermé has sixteen boutiques in France (twelve in Paris), fourteen in Japan (ten in Tokyo), three in London (Great Britain) and nine other countries. Its branches and bakery displays are decorated in a minimalist manner in the manner of a jewelry store. With the opening of a factory in Wittenheim near Mulhouse in Alsace in October 2008, which supplies its stores with macarons and chocolates, the number of employees rose to 300 in 2012. The Pierre Hermé Group achieved sales of 15 million euros in the 2007 financial year; The group's managing director is Charles Znaty.

During his time as head pâtissier at Fauchon, he introduced presentations of his latest creations twice a year. As in the fashion industry, he still invites you to demonstrations of his spring / summer and autumn / winter collections on a specific topic. The defilees take place in prominent locations such as the Crazy Horse nightclub in Paris . By 2006 he had already invented a thousand recipes. His ideas for new recipes "can be found everywhere: in a conversation, in a new product, in a text, in a smell, in any sensory experience."

Macarons

Hermé is considered to be the innovator of macarons, which he had always tasted too sweet. In the 1980s, he tried new recipes with limes, pistachios, salted caramel cream and tangerines. A new idea is the heating of sugar syrup, which is mixed first with egg whites and then with raw egg white in the style of Italian meringue , whereby a greater stability of the macaron bases is achieved. From then on, the macaron became the most popular pastry in France.

Macaron ispahan

One of his most famous creations is the Ispahan rose macaron in the shape of a cake , filled with fresh raspberries and a cream of lychees , raspberries and rose petals. A red brittle leaf with rose aroma adorns this macaron as a rose leaf. It pays homage to the Ispahan rose variety and the Iranian city of Isfahan . Hermé invented this macaron at a reception at which the biography of the Shah's widow Farah Pahlavi was presented, and spent several weeks trying out the optimal composition of the ingredients. After the presentation, she called him, thanked him and said that she felt transported back to her Iranian past. In the meantime, he has also varied the recipe into a millefeuille (cream slice made from puff pastry), tart, sorbet and a fruit slice .

In 2005, Hermé initiated the Jour du Macaron on March 20, the beginning of spring in the calendar , which is celebrated by many pâtisseries in France. Part of the proceeds go to charitable projects. The fine bakeries from other countries are also increasingly participating, such as the delicatessen department of Galeries Lafayette in Berlin and some pastry shops in Canadian and US metropolises.

Appreciations

Hermé and its creations have been praised in superlatives since the 1990s. In the Guardian Hermé was referred to as the “ king of modern pâtisserie ” and L'Express called him the Paganini of desserts . Particularly enthusiastic, the American food critic commented Jeffrey Steingarten , Hermé is a " Picasso of patisserie" ( Picasso of pastry ) and compared the baking of Hermés chocolate recipes with acting classes with Laurence Olivier and painting lessons at Matisse .

further activities

Hermé taught at the École Grégoire-Ferrandi University of Applied Sciences for high French culinary arts , where from 2004 to 2009 he set up the “Atelier Pierre Hermé de formation à la Haute Pâtisserie” for professional training in the form of courses. Today (2012) he is a member of the university's advisory board. He is ambassador to the Culinary Institute of America and advisor to the US delicatessen chain Wegmans Food Market , and in France Hermé is a member of the “Académie Culinaire” and other culinary associations. Hermé is also a juror at the annual Meilleur Ouvrier de France (MOF) competition, the most prestigious award in the pâtisserie profession.

Private life

After his marriage to Frédérick Ernestine Grasser (* 1943), he married the Viennese designer for fashion accessories Barbara Rihl in the 2000s. Rihl brought a son and a daughter into the marriage. Barbara Rihl designed the pastry shopping bags for her husband's company.

In April 2013 Hermé met organizer Valérie Franceschi at a culinary fair in Corsica . The first time they shook hands, they both felt a kind of electric shock and a spontaneous desire to spend the rest of their lives together. Franceschi is a high school teacher for English, Deputy-Mayor of Aleria and MPs ( conseillère territorial ) of the Corsican Regional Assembly ( Assemblée de Corse ).

Awards

Publications

  • Secrets Gourmands. Larousse, 1993 (awarded the Médaille d'or by the “Académie du chocolat”)
    In this edition is the recipe for his famous cake “La Cerise sur le Gâteau”.
  • La Pâtisserie de Pierre Hermé. Montagud Editores, Spain, 1994
  • Co-author, Larousse Gastronomique , 1996
  • Le Larousse des desserts. Larousse, 1997
  • Plaisirs Sucrés. Hachette, 1997
  • Desserts by Pierre Hermé. Little & Brown, United States, 1998 (received the IACP Cookbook Award in 1999 )
  • A la carte desserts. Hachette, 2000
  • Secrets Gourmands. Noésis, 2000
  • Chocolate desserts by Pierre Hermé. Little & Brown and Co., Boston 2001, ISBN 0-316-35741-3 , (English).
  • Plaisirs Sucrés. nouvelle édition. Hachette, 2002
  • Mes desserts au chocolat. Agnès Viénot Editions, 2002
  • Mes desserts préférés. Agnès Viénot Editions, 2003
  • Pierre Hermé's pâtisserie. Matthaes, Stuttgart 2004, ISBN 978-3-87516-340-7 (German).
  • Le Larousse du Chocolat. Larousse, 2005
  • Co-author, The Cook's Book. Dorling Kindersley, London 2005, ISBN 978-1-4053-0337-8 , 648 pp.
  • ph 10. Agnès Viénot Éditions, 2005, ISBN 2-914645-72-4
  • Gourmandises. Agnès Viénot Editions, 2006
  • Comme un chef. Larousse, 2006
  • Le Larousse des desserts. Larousse, 2006
  • Confidences Sucrées. Agnès Viénot Editions, 2007
  • Larousse chocolate: 380 recipes. Christian, Munich 2007, ISBN 978-3-88472-741-6 , hardback (German).
  • Macaron. Agnès Viénot Éditions, 2008, 208 pp., ISBN 978-2-35326-035-5
    Macarons. Photographs by Bernhard Winkelmann. Grub Street Cookery, London 2011, ISBN 978-1-908117-23-6 , 208 pp. (English).
  • Carrement Chocolat. Agnès Viénot Editions, 2009, ISBN 978-2-35326-058-4 .
  • Infiniment. Agnès Viénot Editions, 2010, ISBN 978-2-35326-086-7 .
  • Le Larousse des desserts. Recettes, Techniques & Tours de Mai. Hachette, Paris 2011, ISBN 978-2-03-586938-8 , 463 pp.
  • Best of Pierre Hermé. Alain Ducasse Édition, 2011, ISBN 978-2-84123-350-2 , (French).
  • Pierre Hermé et moi , with Soledad Bravi. Édition Marabout, 2014, ISBN 978-2501094382 , (French).

Movie

literature

Web links

Individual evidence

  1. ↑ Pierre Hermé: Soul food: Pierre Hermé on his father's tarte aux quetsches. In: Daily Telegraph , March 11, 2012.
  2. ↑ Guillaume Crouzet: Pierre Hermé: “J'appelais toujours Gaston 'Monsieur'”. In: L'Express , January 8, 2009, interview with Hermé, (French).
  3. ↑ Amanda Hesser: A Kitchen Emperor Who Marshals Napoleons . In: New York Times , June 3, 1998.
  4. ↑ Florence Fabricant: Off The Menu . In: New York Times , September 16, 1998.
  5. ↑ boutiques. In: pierreherme.com , accessed on January 7, 2017.
  6. ↑ Raspberry and chili? The secrets of the macaroon master. In: AFP / Yahoo News , March 10, 2012.
  7. ↑ Le pâtissier de luxe Pierre Hermé inaugure sa manufacture alsacienne. ( Memento of March 14, 2012 in the Internet Archive ). AFP , October 30, 2008.
  8. ↑ a b Christin Velan: Picasso of the Pâtisserie. In: Berliner Zeitung , December 6, 2003.
  9. ↑ a b c Andreas Heller: First cream. In: NZZ Folio , No. 3, 2006.
  10. ↑ Karin Messerli: Macarons - Hello you cuties! In: Annabelle (magazine) , November 4, 2010.
  11. ↑ a b Sybil Kapoor: Are these the world's best macarons? In: The Guardian, February 25, 2010.
  12. ^ The History of Macarons. ( Memento of the original from February 5, 2009 in the Internet Archive ) Info: The @1@ 2Template: Webachiv / IABot / www.madmacnyc.com archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. In: madmacnyc.com , accessed March 12, 2012.
  13. ↑ Photo: Cross section through a Macaron Ispahan. In: Flickr , 2007.
  14. ↑ L'elite des pâtissiers se mobilise. ( Memento of July 9, 2013 in the Internet Archive ) In: jourdumacaron.com
  15. ↑ Le 20 Mars, fêtons le macaron! ( Memento of June 30, 2013 in the Internet Archive ) In: jourdumacaron.com
  16. ↑ Au program du Jour du Macaron 2016 ... In: relais-desserts.net , March 1, 2016, accessed on August 25, 2016.
  17. ^ "Macarons Day" on March 19 and 20. ( Memento from November 23, 2011 in the Internet Archive ). In: galerieslafayette.de , 2010.
  18. ↑ Steven Davey: Macaron Day. Toronto macaron dealers join forces for good. In: nowtoronto.com , February 26, 2012.
      Lauren Shockey: Chatting With François Payard on Why Macarons Are Way More Awesome Than Cupcakes. ( Memento of the original from March 4, 2012 in the Internet Archive )     Info: The     @1@ 2Template: Webachiv / IABot / blogs.villagevoice.com archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. In: Village Voice , March 1, 2012.
  19. ↑ Tom Jaine: Books of the Year: food. Sugar and spice, mangoes and rice . In: The Guardian , November 26, 2005
  20. ↑ Roland Mihaïl, Antoine Silver: Pierre Hermé. In: L'Express , December 12, 2002.
  21. ^ Wegman's Set to Open Its First Store in Virginia . ( Memento of the original from February 9, 2012 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. In: Wegmans Food Market , February 20, 2004 @1@ 2Template: Webachiv / IABot / www.wegmans.com
  22. ↑ Jeffrey Steingarten : To learn about chocolate from Pierre Hermé is like taking acting lessons from Olivier or painting instruction from Matisse . In: Chocolate Desserts by Pierre Hermé. Critical Praise. ( Memento of March 24, 2012 in the Internet Archive ).
  23. ↑ Master Class chocolat Pierre Hermé. ( Memento of March 13, 2009 in the Internet Archive ). In: École Grégoire-Ferrandi .
  24. ↑ Les membres du conseil d'orientation. In: École Grégoire-Ferrandi
  25. ↑ Kings of Pastry. Documentary by Chris Hegedus and DA Pennebaker , 2009.
  26. ↑ Luc Le Vaillant: Portrait. Confiture au cochon. In: Liberation , February 22, 2002, 10:22 pm.
  27. ^ Margaret Kemp: Pierre Hermé's Paris. In: Financial Times , August 17, 2012.
  28. ↑ Photo: Inauguration Of First Boutique 'Barbara Rihl' In Paris. In: Getty Images , July 1, 2010.
  29. ^ Dominique Stringer-Vigna: Pierre Hermé, Barbara Rihl. Pas de deux gourmand. In: Gala , September 19, 2012, interview with Hermé and Barbara Rihl.
  30. ^ Caroline Rochmann: "Le Picasso de la pâtisserie" amoureux. Pierre Hermé savor the vie avec Valérie. In: Paris Match , July 13, 2015, interview with Hermé and Valérie Franceschi, (French).
  31. ^ Leaflet: Classes préparatoires littéraires. In: Lycée Giocante de Casabianca - Bastia , 2016.
  32. ↑ Lily Figari: Valérie Franceschi: lutter contre le caravaning sauvage à Aléria. In: Corse-Matin , January 5, 2015, (French).
  33. ↑ Cérémonie de remise de decoration. In: Ministère de la Culture et de la Communication , March 3, 1999.
  34. ↑ Palais de l'Élysée, Paris, le jeudi 3 mai 2007. ( Memento of November 16, 2009 in the Internet Archive ) In: Palais de l'Élysée , 2007.
  35. ^ The World's Best Pastry Chef 2016. Pierre Hermé, Paris, France. France's macaron maestro is the Dior of desserts. In: The World's 50 Best Restaurants , June 13, 2016, accessed August 25, 2016.
      AFP : Pierre Hermé sacré “meilleur pâtissier du monde”. In: Le Point , June 14, 2016.
personal data
SURNAME Hermé, Pierre
BRIEF DESCRIPTION French pastry chef, author and entrepreneur
DATE OF BIRTH November 20, 1961
PLACE OF BIRTH Colmar