Pierre Herme made sure that nothing was “lost in translation” as he soon did away with the services of his interpreter, making a direct connection with the enthralled audience, by speaking in English, while talking about his macarons, chocolates other desserts.
The audience which was listening to him in rapt attention broke into an excited chatter, when platters full of macarons and chocolates came to every table, and each one of those present got a chance to taste these heavenly creations, for which one would have paid an arm and a leg in Paris London or Tokyo.
Inspiration for Pierre Herme comes from everywhere, something he sees or reads, whether he is sitting at a restaurant or walking downs the
When asked by Rocky Mohan, the co-founder of Delhi Gourmet Club, why he chose to specialize in Macarons , Pierre Herme said that when he entered the confectionery business many years ago, this was an empty field and only four flavours of Macarons were available, Chocolate, Vanilla, Strawberry and Coffee. This product gave him the most scope to innovate and experiment.
Another ingredient which Pierre Herme loves to experiment with is oils. He loves to substitute butter with Olive Oil and now wants to create something with Mustard Oil. He is always looking to source the best, be it Sicilian Lemons, Peruvian Dark Chocolates, Vanilla from Madagascar, Hazelnuts from Italy.
It was really inspiring to hear him speak about his urge for learning and the ability to “think out of the box”. No wonder Chef Saby who had attended a workshop conducted by Pierre Herme at the World Gourmet Summit way back in 2000, considers him a guru of sorts.
The “High Tea” organised at Le Cirque after the talk was equally impressive.
This is one event which is going to be talked about for a long time