Guillaume 

Isha / Jeremy

Kadidiatou

Script : interview fictive de Pierre Hermé

First question: Who did you apprentice with?

I began my journey at just 14 years old as an apprentice under the legendary Gaston Lenôtre. His sense of precision and his relentless pursuit of excellence shaped the foundation of everything I do today. I truly owe him a great deal. He is the one who taught me to push beyond my limits, to question myself constantly, and to treat every single detail with the utmost care and respect.

Second question: Has your passion been rewarded with any awards?

Absolutely. I’m honoured to have been called the "Picasso of Pastry", a tribute to the bold and unexpected flavour combinations that marked my early career and continue to define my style today. In 2016, I was also named World’s Best Pastry Chef, a recognition that reflects the commitment, creativity, and discipline I invest in my craft throughout the year.

Third question: How do you create?

Creation is the heart of my work. My ideas come to life through ingredients first—but inspiration also comes from images, books, travels, and conversations. Each year, I develop nearly 150 new recipes. I imagine them, my teams test them, and together we taste, refine, and reshape until the creation finally expresses exactly what it should.

Fourth question: Do you have a signature creation? If so, can you describe it?

Yes, several. But the most iconic is undeniably the Ispahan: a delicate rose-flavoured macaron filled with rose-petal cream, fresh raspberries, and lychees. It’s a creation that has become a symbol of my work.

Fifth question: Are you present all over the world?

Today, Maison Pierre Hermé has more than 90 boutiques across 14 countries, including Japan, the Middle East, and Zurich. Abroad, we share our signature creations, but we also design pastries inspired by the flavours and cultural identity of each region.

Sixth question: Do you have any projects in development?

Yes. I am preparing to open a school, as passing on knowledge is essential in our profession.

Seventh question: Do you have any advice for young people during their training?

 Learn everywhere you can. Learn through hands-on experience with your apprenticeship supervisor, but also through personal research—exploring ingredients, studying the history of our craft, observing, questioning, tasting, and staying endlessly curious.