Pierre Hermé: The “Picasso of pastry”

Pierre Hermé: The “Picasso of pastry”

The new macaroon : The Ispahan

The story begins in 1987, where Pierre Hermé worked as a pastry chef at the Intercontinental in Luxembourg, and decided to create his own cake: The Ispahan, a macaroon biscuit, cream with rose petals; raspberries and lychees and that became a staple of French haute pastry. And that’s probably the turning of a journey or of his reading he discovered the rose in Bulgarian cuisine and pastry, which had so much marked.

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The leader of pastry

Pierre Hermé became leader of French pastry chefs, has managed to bring in a few years a touch of taste and to his profession modernity. Celebrated to Japan and the United States it is called the “Picasso of Pastry” by Vogue magazine.

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2015-12-10T17:12:27+00:00