Pierre Germé

Is born November 20, 1961 in Colmar, is a French pastry chef-chocolatier.
Heir to four generations of Alsatian bakers, he is named the 2016 best pastry chef in the world by the ranking of "World's 50 Best Restaurants". Pierre Hermé started his own company in 1998 with his partner Charles Znaty.

Heir to four generations of pastry bakers, Pierre Hermé began his career at the age of fourteen with Gaston Lenôtre.

He created "Pierre Hermé Paris" with his partner Charles Znaty in 1997. The first store of the brand opened in Tokyo in 1998 followed in 2001 by the pastry shop located at 72 rue Bonaparte in the district of Saint-Germain-des-Prés. In Tokyo as in Paris, the success was immediate.

At the end of 2004, a second shop with an innovative decor opens at 185 rue de Vaugirard. In early 2005, Tokyo attended the inauguration of the latest concept of Pierre Hermé Paris: a "luxury supermarket" and a "Chocolate Bar". Both locations are located in the Omotesando district, where the most important brands and fashion houses in Japan are located.

In 2008, Pierre Hermé and Charles Znaty create the first boutique Macarons & Chocolates Pierre Hermé Paris which opens its doors rue Cambon in Paris. In 2010, they created the Maison Pierre Hermé rue Fortuny in Paris, the Pastry Chef's Creation Workshop. The brand is a member of the Comité Colbert and a partner of the Raffles, Ritz Carlton and Maison Dior groups since Pierre Hermé opened the Café Dior in June 2015 in Seoul.

The company has been expanding internationally since 2010 with dozens of outlets in Europe, Asia and the Middle East.

Pastry method

Eliminate excessive or unnecessary decorations that clutter bakeries, or "use sugar like salt, that is to say a seasoning that allows to note other nuances of flavors" and finally question his own work, exploring new territories of taste or revisiting regularly its own recipes.

He also imagined the first cake designed with a designer: "the icing on the cake" representing a piece of cake and designed by Yan D Pennor's.

He received a distinction in 2006: Knight of the Legion of Honor.

Recognition

The work of Pierre Hermé earned him many praiseworthy terms "Picasso of pastry", "Pastry Provocateur", "Vanguard pastry chef and magician of flavors", "Kitchen Emperor", honors and decorations too, but above all the admiring recognition of gourmands.

On June 14, 2016, Pierre Hermé was voted World's Best Pastry Chef by the World's 50 Best Restaurants Academy and ranked fourth in Vanity Fair's list of the 50 most influential French wines in the world in 2016.

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