Exclusive Interview With Pierre Hermé

Few names in the world of haute pâtisserie evoke as much emotion, precision and creative audacity as Pierre Hermé. In Singapore, that vision has taken on its most ambitious form yet.

On the occasion of the launch of his new Singapore-exclusive macaron, Jardin Peranakan, we were granted an exclusive interview with Pierre Hermé. In this special exchange, he shares the genesis of this creation, his approach to cultural dialogue, and the philosophy that continues to shape the Maison’s evolution in the Lion City.

Far from being a simple international expansion, the opening of the Maison’s largest flagship in the world, at Weave, Resorts World Sentosa, is a declaration of intent.

Singapore, with its cosmopolitan energy and refined palate, offered the ideal stage. The partnership with Resorts World Sentosa made possible what Hermé describes as something “truly exceptional and immersive for both locals and international visitors.”

And immersive it is. The Singapore boutique gathers, for the first time anywhere in the world, every facet of the Maison under one roof.

At its heart stands La Table by Pierre Hermé, the brand’s first full-service restaurant concept. Here, French art de vivre unfolds in savoury creations and plated desserts imagined with the same rigor and poetry as the Maison’s iconic macarons.

Sweet, savoury, texture, temperature, scent, Singapore is not a boutique. It is a 360° universe.

If Singapore represents scale and ambition, Jardin Peranakan represents intimacy.

Created exclusively for the Lion City, this macaron draws inspiration from pandan and kaya, two flavours deeply woven into the fabric of local life.

Rather than reinterpret superficially, Hermé approached the ingredient with precision and respect. The ganache is delicately infused with fresh pandan juice and a touch of essence, blended into white chocolate to achieve aromatic creaminess. Kaya brings roundness and coconut depth, while the almond biscuit ensures structural harmony.

But the true challenge lay in balance.

Even visually, the narrative continues. A hand-painted red brushstroke across the shell subtly references the Singapore flag, while the light green pandan ganache evokes freshness.

There is a quiet confidence in how Pierre Hermé approaches Singapore. The Maison does not dilute its Frenchness.

This philosophy is also visible in the playful “Trick the Eye” Tartine Infiniment Cacahuète, a creation that resembles kaya toast while delivering a refined peanut tartine, complete with a subtle wink to a local bar tradition where peanut shells are casually discarded on the floor.

Dialogue, not imitation. Curiosity, not compromise.

Beyond creativity lies another essential reflection: sustainability.

For Hermé, raw materials, their origin, and their production methods are now as crucial as technique itself.

Indulgence must coexist with responsibility. Craft must evolve without losing its soul.

And what of the future? Could we one day see a Saint-Honoré infused with kueh salat, or a Paris-Brest echoing ondeh-ondeh?

Pierre Hermé answers with characteristic elegance:

In Singapore, Pierre Hermé is not simply opening boutiques.
He is building bridges.

Between France and Southeast Asia.
Between tradition and imagination.
Between memory and creation.

And in every macaron, a story continues to unfold.