Pierre Hermé (Bonaparte)

Vogue magazine once called him “the Picasso of pastry”. Pierre Hermé learned his trade at Fauchon, then took his skill and talent to Japan, where he was such a runaway success that he returned to France and to open his first shop at 72 Rue Bonaparte. It is a veritable temple of sweet delights. The international press has been lavish in its praise: he has been variously described as “an avant-garde pastry chef and a magician with tastes” (Paris Match), “The Kitchen Emperor” (New York Times) and “The King of Modern Pâtisserie” (The Guardian). And it is well deserved praise, for Pierre Hermé is always revising his own work, exploring new taste territories and revolutionising traditions. His macaroons, pastries, chocolates, wafers and other sweet treats are simply exquisite.