Page 111 - OCEAN BLUE - SUMMER 2015
P. 111
Pierre Hermé
Taste - Sensation - Pleasure
H eir to four flavor.” Refusing to sit on his laurels;
generations of he is always revising his own work,
Alsatian bakery exploring new taste territories and
and pastry-making revisiting his own recipes.
traditions, Pierre Hermé began his Praise has often been lavished on
career, at the age of 14, as apprentice Pierre Hermé, who has been called a
to Gaston Lenôtre. “pastry provocateur” (Food & Wine),
“an avant-garde pastry chef and a
Famous in France, Japan and the magician with tastes” (Paris-Match),
United States, the man Vogue called “The Kitchen Emperor” (New York
the ‘Picasso of Pastry’ revolutionized Times) and “The King of Modern
pastry-making with regard to taste Pâtisserie” (The Guardian), along with
and modernity. With pleasure as his honors and decorations, as well and
only guide, Pierre Hermé invented a – most importantly – the admiring
unique world of taste and sensation gratitude of connoisseurs of gourmet
that revolutionizes firmly entrenched sweets.
tradition. He prefers discreet pastry
designs and uses sugar like salt as a “…
seasoning to heighten other shades of
Photos: Pierre Hermé Paris
Photo: Courtesy Sami Hayek From the charismatic
Mexican-born,
L.A.–based designer
aSami Hayek:
striking
limited-edition
table collection.
Inspired by the
richness of his upbringing
featuring traditional Mexican
icons of fertility such as
seeds, maize fields, the sun
and hearth. In porcelain with
platinum accents.
www.oceanblueMAGAZINE.com 111
