Pierre Hermé, the best patissier in the world, globally recognized and admired by his peers, regular guest of major gastronomy shows ("Top Chef", "Le Meilleur Pâtissier"), and creative genius, has laid the foundations of contemporary haute patisserie by creating new classics such as the famous Ispahan, a thousand times imitated, but never equalled. 

Celebrated from Paris to Tokyo, and from New York and Marrakech, the chef is also a deeply curious and cultured man. He is one of those who could possibly be said to have perfect taste. In the same way that some musicians have perfect pitch. 

In this work, where he confides as never before, he reveals the keys to his success. From his hunger to learn and discover which has taken him to the furthest corners of the planet to find the best coffees, chocolates or vanilla, to meet the most exceptional artisans, to his passion for passing knowledge on, from the management of growth to learning from failure, Pierre Hermé encourages us in each of the pages to take a plentiful bite of life and to taste its infinite flavours.

Since the very outset the "Lessons" of the great patissier chef have been a great success. They are characterised by clarity of explanations of techniques, recipes photographed step by step and their final version. They are popular as much with the general public as among professionals as an educational tool (particularly internationally).