"Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre. Famous in France, Japan and the United States, the man that Vogue called ""the Picasso of Pastry"" revolutionized pastry-making with regard to taste and modernity.
With his original approach to the profession of pastry, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and ""uses sugar like salt, in other words, as a seasoning to intensify other shades of flavour."" Refusing to rest on his laurels, he is always revising his own work, exploring new taste territories and revisiting his own recipes. As a result, praise has often been lavished on Pierre Hermé, who has been called ""pastry provocateur"" (Food & Wine), ""an avant-garde pastry chef and a magician of tastes"" (Paris-Match), ""The Kitchen Emperor"" (New York Times) and ""The King of Modern Pâtisserie"" (The Guardian), along with honours and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets worldwide.
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