When two creative persons meet, the result is an amazing and inspiring discussion that unveils some of the secrets behind the creative process. Awarded as the world’s best pastry chef, Pierre Hermé revolutionized pastry-making with regard to taste and modernity, exploring new taste territories by endlessly revisiting his own recipes. CEO and co-founder of CAPSUM – artisan scientifique, Sébastien Bardon, is equally passionate about creativity and innovation.
About Pierre Hermé
Famous in France, Japan and the United States, Pierre Hermé revolutionized pastry-making with regard to taste and modernity, inventing a totally original world of tastes, sensations ,and pleasures. As a result, praise has often been lavished on Pierre Hermé, who has been called “pastry provocateur” (Food & Wine), “the Picasso of Pastry” (Vogue), “The Kitchen Emperor” (New York Times), and “The King of Modern Pâtisserie” (The Guardian), along with honors and decorations, as well as—most importantly—the admiring gratitude of connoisseurs of gourmet sweets.
With “pleasure as his only guide” to his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and “uses sugar like salt, in other words, as a seasoning to heighten other shades of flavor.”
About Capsum – artisan scientifique
Capsum is a scientific company that invents and creates innovative cosmetics. We co-create tailor-made products with beauty brands. What makes our creations so different is our unique process: microfluidics. Like craftsmen, we create one drop at a time, manipulating water and oil through small tubes to design cosmetics. Our micro-capsules, pearls, and bubbles allow us to invent new textures, showcase unique story-telling, and change the look of each product.