INSIDE THE INFINITELY CURIOUS MIND OF PIERRE HERME

From scented candles, wine to black garlic, the French pastry maestro, who recently opened his brand's largest flagship store in Singapore, seeks inspiration from unusual places to create his universe of desserts.

- TEXT KENNETH SZ GOH PHOTOS PIERRE HERME PARIS SINGAPORE

I am with renowned French pastry chef Pierre Hermé, the creator of the Ispahan macaron, who has put on his glasses as he intently studies the ingredients list on a bottle of kaya, the ubiquitous coconut jam.

He mutters, “Not bad,” after taking a nibble, looking somewhat intrigued.

Hermé, who was in town to launch the world’s largest Pierre Hermé store at Resorts World Sentosa, which opened on August 1, declares: “I get my inspiration from being curious about new ingredients and tastes.”

Taking in a whiff from a tomato leaf-scented candle by French master floral designer Christian Tortu inspired Hermé to make macarons that bear a similar vegetal and citrus-like taste profile, paired with black olive purée. For his Jardin d’Este macaron, he drew inspiration from black garlic. Reminiscent of liquorice, the mellow sweetness of black garlic is enhanced with balsamic vinegar in the dainty treat.

During his recent trip to Singapore (he has been here over 10 times since 1999), Hermé sampled local desserts such as chendol, cheng tng, and putu piring. He remembers pandan, the fragrant leaf used in many desserts here.

He reveals: “I tried to make something with pandan, but the taste was not for me. I will try again; I will need to speak to more people to understand more about the taste and local culture.”

Exclusive to Pierre Hermé’s Singapore outpost, the Tartine Infiniment Cacahuete. The trompe l’oeil cake, resembling a toast slice, is made with peanut praline and cream, and topped with peanuts, caramel, and a sprinkling of fleur de sel.

Hermé sought inspiration from a tradition at Long Bar at Raffles Hotel Singapore, where patrons can brush peanut shells onto the floor.