High Life

HIGH LIFE 59 “It is the filling that gives the taste. When I first learned how to make macaroon, which is a long time ago, we just used a little bit of filling to glue the biscuits together, but I later discovered that we must be generous with the filling to give it flavors. From then on I started to invent recipes with flavors, not just for macaroons but also cake and other elements.” Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé moved to Paris at the age of 14 and commenced his apprenticeship with Gaston Lenôtre. Exploring all the secrets of the trade, he used his days off towork alongside his elders. He even worked on the company newsletter and gradually rose through the echelons of the great Parisian firm before continuing his career at a number of other famous brands. They included Fauchon, where he was Head Pastry Chef for 10 years before establishing Maison Pierre Hermé Paris in 1997 with Charles Znaty. An inspired creator, Hermé adopted an original approach that has revolutionized traditions of the craft: banishing excessive decorations, using sugar like salt as a seasoning to bring out subtle flavors, reinventing himself every day and introducing new ingredients while revisiting his own recipes. To him, the next ingredient he is working on is always his new favorite and there is no clear boundary between gratification in the sense of smell and indulgence in taste.