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The Patisserie of Pierre Herme Pierre Herme
Publisher: Culinary & Hospitality Industry Publication Services

Is it the vases of fresh flowers? The picturesque cakes and macaroons in Sofia Coppola's film, Marie Antoinette, were made by Laduree and the patisserie even released some special edition flavors to commemorate the opening of the film. Mais si j'écris sur Pierre Hermé, c'est qu'il existe depuis quelques mois une tendance de plus en plus forte que je déplore et qui se développe dans ses échoppes : la quasi-disparition des pâtisseries dans les vitrines. Thursday, 30 May 2013 at 03:23. Pierre Hermé revolutionised the traditional French patisserie, he was one of the first young chefs to give a breath of fresh air to the industry. Hermé apprenticed to Lenotre at the age of 14, and was later the Chef de Patisserie for Fauchon . The French can be a bit stuck in their ways but he challenged how things were done. Pierre Hermé is not the largest pâtisserie nor the most widely recognized and yet it is considered one of the best. His students included Pierre Hermé and David Bouley. Before she worked at Gary Danko, Leong staged with Pierre Hermé in Paris and at Fouchon in New York. As soon as you walk into the patisserie, you feel it. Pierre Hermé's macarons come in flavors like caramel, passion fruit and even jasmine.