Trendsetter in Patisserie

In the world of art and design, one receives recognition and fame by how well they differientiate themselves and being consistent with their unique style. Citing a few examples:

Frank Gehry in architecture
Picasso in abstract painting
Karl Lagerfeld in fashion
Philip Stark in furniture design
Ferran Adria in gastronomy

In the world of patisserie, it is Pierre Herme.

Ths is what he says - "Ingredients are just one part of the work. You set your standards with the ingredients but taste is a permanent research."

He is bold and adventurous when it comes to combination of flavors. He emphasizes on innovation rather than convention. He is keen on cultivating our taste buds rather than provoking our memories.

A secret snap at the Paris shop.

Here he goes again, "I prefer the sense of detail better than perfection. Perfection is something you do just for perfection, it's alienating. With little details, there is more freedom and surprise."

This is why I discord with what Forrest Gump says, "Life is like a box of chocolate, you never know what you gonna get." Because you can actually guess what's inside a piece of chocolate by its appearance... well, at least I can.

I would rephrase it this way: "Life is like a box of Pierre Herme's chocolate, you never know what you gonna get." - because he would surprise you on the upside.

Pierre Herme's jewel box from left to right:
1st row: Mogador (passionfruit chocolate), Garance (fig pate de fruit, chocolate raspberry ganache with cinnamon), Azur (yuzu and lime chocolate), Ouvre-toi (sesame praline nougat)

2nd row: Makassar (salted butter caramel and chocolate mousse), Isaphan (chocolate raspberry ganache, letchi rose pate de fruit), Mathilda (almond praline and lemon zest), Chole (chocolate raspberry ganache)

3rd row: Intense (bittersweet chocolate ganache), Aztec (bittersweet chocolate ganache, orange and balsamic vinegar pate de fruit), Choc Chocolat (bittersweet chocolate, chopped cocoa bean nougat), Bathalzar (caramelized cinnamon milk chocolate ganache)

Last night, I made a batch of Pierre Herme's Chocolate and Fleur de Sel Sablés. These are no ordinary chocolate chip cookies, and in fact the appearance is a bit deceptive of the actual taste. The chemistry of fleur de sel and dark chocolate works well together, and the gooey chunky chocolate chips make a contrast with the sandy shortbread. These are very addictive....