Bangkok, 14 June 2016 |
Pierre Hermé receives the title of World’s Best Pastry
Chef by the World’s 50 Best Restaurants Academy
The French pastry chef-chocolatier is named “World’s Best Pastry Chef” at the World’s 50 Best Restaurants award ceremony in New York.
During the announcement of the “World's 50 Best Restaurants” 2016 list, the French pastry chef-chocolatier is named “World’s Best Pastry Chef”. The World’s 50 Best Restaurants academy regroups 972 gastronomy experts across 5 continents. Each expert submits, by secret ballot, their own personal list of 7 restaurants from the 27 regions, therefore covering the entire planet. Therefore, it is more usual for a pastry chef from a restaurant to be awarded the title of “World’s Best Pastry Chef”. The previous winners were Jordi Roca (El Celler de Can Roca in Girona) and Albert Adrià (Tickets, Barcelona) in 2014 and 2015 respectively.
For the French pastry chef-chocolatier, celebrated and praised ofttimes by peers and fans, this award adds to a long list of prestigious accomplishments as an International recompense. The man that Vogue USA named the “Picasso of Pastry” declared: “this nomination is a great pleasure, and it is a pleasure to be here in New York surrounded by so much talent, creativity and passion. This award is also a great honour to all pastry chefs, starting with my teams, the pastry chefs preparing my recipes every day, around the world.” Tirelessly curious, Pierre Hermé, with pleasure as his only guide has climbed to the top of the art of pastry worldwide. At the whim of his encounters, travels, exchanges, he strips classic pastries of superfluous decorations, dissects flavours to reveal all of their facets and tames even the most unpredictable cocoa bean. Daring composer, he combines out of the ordinary tastes, like chocolate and white miso or Corsican Immortelle flower and citron. Revolutionary, he uses sugar like salt - as a seasoning to heighten other flavour notes. Finally, committed, he campaigns for the transmission of know-how and the promotion of the art of pastry.
Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé arrived in Paris at the age of 14 to start his first apprenticeship with Gaston Lenôtre. He continued his career at a number of other famous brands, notably Fauchon where he was Head Pastry Chef for 11 years. In 1998, he created the Maison Pierre Hermé Paris with his associate Charles Znaty and opened the first boutique in Tokyo. Next to follow, the first Parisian boutique in 2001, followed by dozens of boutiques all around the world.
Today, millions of gourmets fans the world over flock to the boutiques of the Maison Pierre Hermé Paris, notably at 72 rue Bonaparte, the first Parisian boutique in the Saint-Germain-des-Près quarter in Paris, where fans can find the entire range of creations by the World’s Best Pastry Chef.
ABOUT THE WORLD’S 50 BEST RESTAURANTS
The World’s 50 Best Restaurants brings together a unique community of extraordinary culinary talent to celebrate global gastronomy. Featuring restaurants from 21 countries around the world across six continents, the list provides an annual barometer of the greatest gastronomic experiences across the globe.
The list is created from the votes of The Diners Club® World’s 50 Best Restaurants Academy, an influential group of almost 1,000 international leaders in the restaurant community. The Academy comprises 27 separate regions around the world, each of which has 36 members, including a chairperson, and each member can cast seven votes. Of those seven, at least three votes must recognise restaurants outside of the academy member’s own region. The panel in each region is made up of food writers and critics, chefs, restaurateurs and highly regarded ‘gastronomes’. Members list their choices in order of preference, based on their best restaurant experiences of the previous 18 months. There is no predetermined check-list of criteria, but there are strict voting rules. The World’s 50 Best Restaurants list is independently adjudicated by professional services consultancy Deloitte. This adjudication ensures that the integrity and authenticity of the voting process and the resulting list of The World’s 50 Best Restaurants 2016 are protected.
ABOUT PIERRE HERMÉ PARIS
Founded in 1997 by Pierre Hermé and Charles Znaty, the company has grown rapidly since 2010 on an international scale, with several retail outlets boutiques in Europe, Asia and the Middle East. The first Pierre Hermé Paris Boutique opened in Tokyo in 1998, followed in 2001 by the patisserie located at 72 rue Bonaparte in the fashion district of Saint-Germain-des-Prés. In 2008, Pierre Hermé and Charles Znaty opened the first Macarons & Chocolats Pierre Hermé Paris boutique on rue Cambon, Paris. In 2010, they inaugurated the Maison Pierre Hermé in the 17th district in Paris, home to the pastry chef’s Atelier de Création. The Maison Pierre Hermé Paris has an online boutique at www.pierreherme.com, is a member of the Comité Colbert and has a partnership with the Raffles and Ritz-Carlton hotel groups, as well as Dior, with the opening in July 2015 of the Café Dior by Pierre Hermé in Seoul. The Maison now counts several dozen retail outlets in twelve countries, with almost 600 employees.
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