{"id":62005,"date":"2017-07-17T17:06:46","date_gmt":"2017-07-17T15:06:46","guid":{"rendered":"https:\/\/www.voyages-d-affaires.com\/?p=62005"},"modified":"2017-08-24T16:00:50","modified_gmt":"2017-08-24T14:00:50","slug":"carnets-voyages-pierre-herme-monde-gourmandise","status":"publish","type":"post","link":"https:\/\/www.voyages-d-affaires.com\/en\/carnets-voyages-pierre-herme-monde-gourmandise","title":{"rendered":"Pierre Herm\u00e9: \"The world is a delicacy"},"content":{"rendered":"

I hate airports, all airports... Too many people, too much stress; my own, other people's. Too much noise, too much stress. Too much noise, too much too much. I'm like a bear in an airport. I shut down. People ask me if I don't find them a bit more welcoming now, they tell me that a lot of efforts have been made... They tell me all that. But as for me, I'm content to observe thatthey tend to be a little less barbaric<\/strong>perhaps.<\/p>\n

When I'm abroad, I make the most of all my free time to discover and take a look at other cultures...<\/p><\/blockquote>\n

Ever since I was a child, my parents have taken me on holidays in France and Europe only, because it's easier to travel by car with children. And I liked that. Today, I've kept that a taste of elsewhere<\/strong>Even though I do a lot of travelling as part of my job. In fact, I make the most of every free moment I have to discover something new, to take a look at other cultures<\/strong>I'm interested in history and, more generally, in all forms of artistic expression, architecture and contemporary art. That's how, a few years ago, I discovered an extraordinary open-air contemporary art centre, Inhotim<\/strong>in Brazil, or the island of Teshima in Japan. Japan<\/strong><\/a>.<\/p>\n

I went there about fifty times in Japan, and I still go there often. I just love it there. You're in another world there, a hermetic universe<\/strong> where you can't understand the written word and people speak very little English. Really, it's not an easy culture to get to grips with. And, despite my various visits, I always discover something new and surprising. When my commitments leave me the time, I take the opportunity to prepare my trip, to organise meetings for me<\/strong> with producers of tea, for example, or wasabi, and even wheat.<\/p>\n

<\/span><\/p>\n

I'm interested in everything to do with gastronomy<\/strong>And not just in Japan. Savoury, sweet, bakery, ingredients, all that sort of thing. When I'm abroad, a trip to the supermarket teaches me a lot about a country's eating habits. I'm also perfectly capable of crossing a street to see what's on display in the window of a small local bakery. In fact, that's how I came across a bakery window in S\u00e8te that was full of little balls of bread. They looked like spools of thread, but they were dough. They're called p\u00e2t\u00e9s de P\u00e9zenas, they're sweet and savoury, and they're absolutely delicious. So one day, I made some.<\/p>\n

we love a challenge in our homes<\/p><\/blockquote>\n

I also like see colleagues<\/strong>. But when I say colleagues, I mean colleagues in the broadest sense of the word; they can be chefs, pastry chefs or pork butchers, whether here in France or abroad. We talk, we joke, we tell each other our stories and we share our latest challenges. Because traditionally, we love a challenge<\/strong> in our homes. My latest challenge? To find a recipe that will enable us tosending macaroons into space<\/strong>as a gift from the earth to Thomas Pesquet<\/strong> when he was up there, alone in his space station. It wasn't easy, but I loved doing it. Deep down, I'd love to go into space myself. It's every human being's dream, isn't it?<\/p>\n

KEY DATES<\/h3>\n
    \n
  • 20 November 1961:<\/strong>\u00a0Born in Colmar.<\/li>\n
  • August 1976:<\/strong> Apprenticeship with Gaston Len\u00f4tre.<\/li>\n
  • 1998 :<\/strong> Creation of Maison Herm\u00e9.<\/li>\n
  • 22 February 2017:<\/strong> Pierre Herm\u00e9 macaroons arrive on the International Space Station.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"

    Everything to do with gastronomy appeals to him. Whether in France or abroad. But that doesn't stop him from being interested in other world cultures, contemporary art and architecture in particular. In fact, Pierre Herm\u00e9, best pastry chef in the world in 2016 for the World's 50 Best Restaurants, loves everything about travelling. Everything, that is, except airport ambiences... Interview by Serge Barret<\/p>","protected":false},"author":23,"featured_media":62007,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1455],"tags":[1005,1521],"type-darticle":[51],"n_magazine":[1733],"class_list":["post-62005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carnets-de-voyage","tag-carnet-de-voyages","tag-gastronomie","type-darticle-interview","n_magazine-n153","vapo-free"],"acf":[],"yoast_head":"\nCarnets de voyages - Pierre Herm\u00e9 : "Le monde est une gourmandise"<\/title>\n<meta name=\"description\" content=\"Pierre Herm\u00e9, meilleur p\u00e2tissier du monde 2016, aime tout ce qui fait le voyage. Tout, sauf les ambiances d\u2019a\u00e9roport... 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