High Life

60 品 “Aroma in taste is an exercise that is familiar to me,” he says. “Sometimes it is possible [to transform aroma into taste] but sometimes it is not, but for a composition like basil, lime and mandarin, it is quite obvious and easy.” Ensconced in his studio, like an artist, Hermé imagines his tastes and combinations. He actually draws his creations, just like a couturier. He also writes the recipes and sets the proportions. At his side, the pastry chefs carry out trials until they achieve the result he had in mind. From small delights to encounters, reading to traveling, fragrances to textures, Hermé is curious about it all. Everything is a source of inspiration to him, which is whyhiswork and audacityhavemade him a pillar in French gastronomy. Around the globe, the pastrychef and chocolatier who was awarded the title of 2016 World’s Best Pastry Chef by World’s 50 Best Restaurants has put his technical expertise, talent and creativity at the service of every gourmet’s pleasure.