Macaron maker Pierre Herme at home

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

The genie of fabulously flavored macarons, Paris pastry chef Pierre Hermé, opens his home to the design blog the Selby. From the photos, Hermé seems to have a taste for Eames rockers, squishy leather armchairs and toasters (he’s got what looks like two.) His modestly sized kitchen looks well-organized and utilitarian. In other words, it’s no beauty queen.

But he does love his macarons. He’s got (at least) two black-and-white prints of the adorable little puffs preening within the bounds of heavy wooden frames. In another photo, he shows off his latest cookbook, ‘Macaron’ (Agnès Viénot Editions: 28.41 euros, from amazon.fr) Whoops, make that out of stock or out of print, because the only book on offer at the moment is a used copy for 135 euros, or about $171 at today’s exchange rate. That would buy a fair amount of macarons.

The question and answer session scribbled on a whiteboard below the photos reveals a few snippets about the master dessert chef. His newest macaron flavor? Pamplemousse (grapefruit). Seems kind of tame when you consider all the weird and wonderful flavors he’s come up with in his career.
The best thing I’ve ever read about Hermé I found on San Francisco pastry chef Shuna Fish Lydon’s blog Eggbeater. Bookmark it.

— S. Irene Virbila