On November 6, Le Dictionnaire Amoureux de la Pâtisserie will be published by Plon, a work co-written by pastry chef Pierre Hermé and Julie Mathieu, co-founder of the magazines Fou de Cuisine and Fou de Pâtisserie.
“Diving into this dictionary is to explore the world of Pierre Hermé: the pastry chef, the creator, but also the man, the gourmand, the curious, the philanthropist. It is also to follow the story of an exceptional destiny, witness to the modern world of pastry, who went from being a young son of an Alsatian pastry chef to becoming the embodiment of pastry excellence worldwide.” Julie Mathieu
“Pastry is my universe. I am rooted in it, body and soul. It is my life, my passion. It is not a profession; it is a profound love. A love passed down by my father, who was also a pastry chef and never spoke of ‘work’when referring to what, for him, was far more than a job. He spoke of skill, of commitment, almost of an act of love. I have nurtured this love over the years. Pastry has taught me to explore, to doubt, to reinvent, to elevate, to pair flavors as one arranges words to write a poem. It has given me a language. This Dictionnaire Amoureux was born from the desire to share.
To share a passion, a visceral attachment, a way of living and of seeing the world. To share also a memory, gestures, smells, stories—because pastry is all of this at once. I invite you here on a subjective, sentimental journey through a world I know intimately. Behind every word lies a memory, an emotion, a meeting. Pastry is not just about making cakes. It is a rich, abundant world, a vast territory of expression open to anyone willing to explore it. The profession of pastry chef is a cultural craft. Through this dictionary, I wanted to convey what pastry has given me: a constant sense of wonder, an art of living, a freedom.” Pierre Hermé
