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A tast of what's to come
Crowned World’s Best Pastry Chef in 2016, Pierre Hermé welcomes us into Maison Pierre Hermé — a world of indulgence where he speaks openly about his vision of hospitality and the French art of entertaining.
He shares his singular perspective on tableware, hosting, and the rituals of gathering around the table.
When we meet him at Maison Pierre Hermé’s headquarters in Paris’ 17th arrondissement, the renowned pastry chef seems just as comfortable discussing table culture as he is talking about pastry.
Hospitality, after all, has always been central to his philosophy.
Bienvenue chez Pierre Hermé !
Pierre Hermé - French pastry chef and chocolatier
Pierre Hermé also has a few cherished table objects of his own. Champagne tumblers, for instance — elegant vessels he appreciates both for their aesthetic qualities and for their ability to preserve aromas while keeping wine cool. Then there is the sauce spoon, which he invariably asks for whenever it is not automatically provided at a restaurant. And finally, the oshibori — the small hot or cold towel traditionally offered before a meal — that he enjoys presenting to guests depending on the season.
Among his inspirations, the pastry chef mentions Le Grand Restaurant by fellow chef Jean-François Piège, an establishment where the art of the table occupies a central role.
“Everything is constantly evolving — there are always surprises,” he explains.
He also recalls memorable experiences at Alain Ducasse’s table, noting that
“as early as the late 1980s, Alain Ducasse already had a remarkably modern vision of hospitality.”
What does the French art of entertaining mean to you?
“France has always excelled at staging the table. It is probably a legacy inherited from royalty. To me, mastering the art of entertaining begins with setting a beautiful table. What matters most is that guests can feel the care and attention behind it.”
The culture of hospitality has always been deeply rooted in his work and philosophy. So much so that he makes a point of passing it on to every member of his team through dedicated training focused not only on service techniques, but also on company culture and the art of welcoming guests as a whole.
How would you describe the signature of Maison Pierre Hermé in one word?
“Generosity — but above all, simplicity.
Especially when it comes to tableware: a plate is there to enhance the dish. In my opinion, it should quietly step aside and never overshadow what it contains.
That is why we chose white tableware featuring the Pierre Hermé signature in a subtle way. Simple, yet elegant. As for the rest of the table, I am much more open to fantasy. When I host, for example, I enjoy creating centerpieces — sometimes floral, sometimes more graphic or artistic.”
What is the greatest compliment a guest or client could give you?
“I must admit that compliments about the welcome and hospitality touch me even more than those about the products themselves. The attention we give to guests and clients requires constant care. Every person represents a new exchange, a new approach, a new encounter.”
