In Abu Dhabi, Pierre Hermé brings his unmistakable creative vision to a new setting, where French artistry meets Middle Eastern inspiration. The legendary chef reflects on taste, imagination and the philosophy guiding his craft, offering a glimpse into the world behind his celebrated creations.
Why did you choose to open Majlis and what made Abu Dhabi the right place for it?
We wanted to expand the brand in the Middle East and therefore Abu Dhabi quickly emerged as a city showing genuine enthusiasm. Many of our Parisian clients were already from this city and consequently our meeting with the Rosewood Abu Dhabi team felt promising. Moreover, our encounter with MD Remus Palimaru was immediately positive and instantly strengthened our confidence in the project. Beyond our pastries the human connection truly proved decisive and ultimately shaped the success of this meaningful and collaborative venture overall. The Rosewood Abu Dhabi is a magnificent hotel on Al Maryah Island and similarly it reflects our shared dedication to detail and quality. We chose Abu Dhabi for all these reasons, with its vibrant culinary scene and passion for exceptional experiences.
What have you discovered about the way guests in Abu Dhabi experience your creations?
Abu Dhabi, with its exceptional cultural heritage and vibrant culinary scene, has always captivated me and inspired deeper admiration. Moreover, the city’s unique blend of tradition and modernity perfectly mirrors our pastry approach in both its conception and presentation. Additionally, the local passion for hospitality and gastronomy naturally inspired us to explore meaningful ways to share our expertise here. The welcome we received from the community has been remarkable and has genuinely reinforced our commitment to the city.
Can you share what balance means to you when pleasure meets restraint?
My motto is pleasure as the only guide and it continually shapes my creative process through instinctive and intuitive decisions. I work largely by instinct and therefore inspiration can emerge from images in ingredients books, conversations, journeys, memories, architecture or unexpected experiences. Everything relies on imagination, boldness and consequently, the ability to design compelling taste scenarios and innovative multisensory flavors today. I shape what exists within my mind and ultimately transform ideas into creations expressing emotion, intention, craft precision and pleasure. People often imagine that we conduct numerous trials and consequently choose only the version that appears to work best overall. In reality, I project myself into flavors and therefore attempt to elevate combinations or single notes using thoughtful sensory intuition. Then I move into a writing and drawing phase which consequently helps transform abstract concepts into fully developed culinary ideas.
If you could choose your own metaphor, what would it be?
Pierre Hermé, pastry chef or architect of taste!
In your opinion, what truly distinguishes a world-class pastry experience from one that’s simply fashionable?
I am not very interested in trends. My role is to propose: to create new flavor combinations and to introduce new emotions. I do not simply respond to demand. in my view, this is what sets Haute Pâtisserie apart from trendy pastries.
What do you hope the next generation of pastry chefs will inherit from your work?
I often tell young pastry chefs to stay curious because genuine curiosity continually fuels growth in learning creativity, passion and dedication. Moreover, a good pastry chef works with the same rigorous mindset as when studying because discipline strengthens consistency, precision and understanding. Of course, practice and trial remain important. However, curiosity is equally essential since it drives exploration, innovation, growth and mastery. Additionally, one must explore global culinary cultures, know ingredients, understand their history and continually expand knowledge to strengthen creative foundations. Furthermore, it is important to read every cookbook available, keep an open mind, master your craft thoroughly and pursue excellence. Once acquired, this knowledge becomes a springboard because it allows the ability to imagine new flavors, shapes, textures, creations, concepts, emotions and innovations.
What are your upcoming plans?
We will continue our international expansion in Asia and the Middle East because consistent growth naturally supports our long-term vision. Moreover, our credo is the pursuit of taste, again taste, always taste, since flavor remains the foundation of genuine emotional expression. A beautiful cake can please the eye, yet ultimately it is flavor that transforms the experience and makes it truly unique.
