Tucking into just desserts with the pastry Picasso
There are always new tastes and innovations.
'This summer we will have a macaron with tomato leaves and olives, an infusion of tomato leaves and compote with black olives.
'The idea of the tomato leaf came from a perfume made by French florist Christian Tortu who'd made candles with the smell of tomato leaves and I had this in my memory and said I have to make it in a taste. I tried last year. We made only tomato leaves, and this year we've made a combination with tomato leaves and black olives. I've also made a combination for probably next year with green olives and a combination with raspberries, which was very amazing.'
At a demonstration at the five-star Constance Prince Maurice in Mauritius with Sebastien Claverie, who heads production at Pierre Hermé, we picked up tips on to how to make meringue, such as keeping eggs in the fridge for a few days before use. They are particular about taste and are not driven by price but quality. For instance, even the vanilla they use is a combination of product from different parts of the world spanning Tahiti, Madagascar and Mexico.
What is Hermé most proud of?
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