Pressbook Constance Festival Culinary 2024

4/8/24, 9:00 AM

Pierre Hermé: “Creating emotions is our raison d’être” - Falstaff

Pierre Hermé, born in Colmar in 1961, is an icon and is often referred to as the “Picasso of patisserie” . This metaphor honors his artistic innovation and infuence in his craft, similar to Picasso's revolution in painting. Masters of favor combinations and presentation, Hermé has pushed the boundaries of traditional pâtisserie by introducing unusual ingredients and creating new taste experiences. Some people will have already tasted his famous macarons with a wide range of favors - or at least admired them in one of the exclusive boutiques.

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The “Picasso of Pâtisserie”: Pierre Hermé

Hermé is also known as President of the Coupe du Monde de la Pâtisserie , a leading international competition. And he supports the Constance Festival Culinaire with his expertise, as a juror and as a patron. The renowned festival under palm trees took place for the 17th time in March 2024. »I think it is essential to promote the skills of our teams in the kitchen, patisserie and service . The festival is a unique initiative and I don't know of any hotel group that ofers such an initiative in this form," replies Hermé when asked why he is committed to the festival with his presence and his name. It is a platform that enables professionals to learn from the best and take their skills to a higher level. These competitions not only provide a platform for the skills and creativity of the participants, but also for the exchange of knowledge and techniques. COMPETITIVE CONDITIONS IN THE TROPICS Working with chocolate doesn't just pose sticky challenges for private households - even in restaurants, pâtisserie is often a neglected art and a craft in its own right. It is not for nothing that pâtisserie have long been the new shooting stars , at least in France and other countries outside of Germany , have millions of followers on social media and create entire works of art from the delicious combination of cocoa and cocoa butter .

IS IT REALLY ALL CHOCOLATE?! 

Here in Mauritius, in just one afternoon, the hands of the six professionals fown in create structures that will amaze you. The dodo, the Mauritian national animal, was the default – combined with Easter and tropical elements. Delicate fowers and palm leaves, glittering seahorses, building block pineapples and modernist designs mix in the exhibits and as a viewer you ask yourself: "How did they do that (so quickly) - and is it really all chocolate ?!"

https://www.falstaff.com/at/news/pierre-herme-emotionen-zu-schaffen-das-ist-unsere-daseinsberechtigung

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