Pierre hermé is the best pastry chef of the year.

In the confectionery business, the name of Pierre Hermes is comparable to the figure of Louis Vuitton in the fashion world. His business card - pasta, made him the most famous confectioner, and almost 50 stores around the world are worthy of competition in the market of the Empire Vuitton luxury goods.

A native of the Alsace region of France, Hermes started culinary career from 14 years of age. At 24, he headed the production of confectionery from the Parisian entrepreneur Foshon, who worked for the next 10 years. And in 1997 he played a key role in the transformation of the French company Ladurée into a global brand.

It is from this moment that the hard work of Erma on pasta begins. He introduced new techniques and created bold combinations of flavors, combining Pedro Ximénez(wine) and raisins, olive oil and vanilla, figs and foie Gras.

In 1998 he opened the first boutique in Tokyo. And in the early 2000s, his Empire included shops in Thailand, Germany, South Korea, Azerbaijan.

Macaroni has always been his passion, but hermé brought to perfection and other confectionery equipment. He has written several books that have everything from pies to fine restaurant desserts, as well as being an expert took part in the writing of Larousse Gastronomique.

Named "Picasso of confectionery art", hermé became the youngest chef, awarded the title of"Confectioner of the year of France". In addition to professional awards, Pierre hermé was awarded the title of Chevalier of the Legion of Honor.