Pierre Herme marks 1 year in Abu Dhabi with Majlis blending innovation and tradition
ABU DHABI: Pierre Herme is celebrating the first anniversary of his Majlis at the Rosewood Hotel Abu Dhabi — a milestone for the maison that reflects the UAE’s increasing appetite for French savoir-faire, and which is providing a springboard for further global expansion.
“Our presence here is very important, as it allows us to extend the reach of the brand in the Middle East,” Herme told Arab News en Francais recently. “Abu Dhabi is an essential destination in our development strategy.”
Culinary dialogue with the UAE
Since its opening, the Majlis has refined its understanding of local flavors. Herme observes consumption habits, exchanges ideas with his teams, and draws inspiration from the region’s emblematic ingredients.
“I’m currently working with agave for a macaron — it’s an interesting flavor,” he said. “Like dates, black lemons, or other local products, these are flavors that feed my inspiration.”
This curiosity extends beyond the Emirates: pandan, lemongrass, herbs, and spices enrich a repertoire that is constantly evolving.
With the festive season approaching, a series of new desserts will be unveiled at the Majlis: mandarin–gingerbread buche de Noel, dark chocolate–black lemon buche de Noel, white or black truffle macarons, chestnut–ginger, and gingerbread–mandarin delights.
Innovation at the heart of maison Herme
For the chef often called the “Picasso of Pastry,” innovation stems from inspiration. “It could come from an ingredient, a discussion, or an artistic approach,” he explained.
The celebrated Infiniment Vanille tart, for example, was born after Herme visited an exhibition by Yves Klein. “Just as Klein created his own color, I wanted to compose my own vanilla flavor using beans from Mexico, Madagascar, and Tahiti.”
The Majlis’ first anniversary also marks the presentation of two exclusive specialties from the Gourmandises Raisonnees range — pastries reimagined in a lighter, less sugary, and lower-fat version.
“Gourmandise raisonnee is about reducing sugar and fat, but always keeping taste as the ultimate goal,” he said, emphasizing that innovation and creativity must never come at the expense of flavor.
New creations include the Orpheo choux — intensely chocolaty with a Chantilly-style cream made without a single gram of cream — and the Infiniment Passion Fruit tart, radiant with pure, vibrant aromatics.
Herme also continues to explore plant-based pastries, including his buckwheat–chocolate tart, Ispahan baba, and La Rose des Sables, made with almond milk and rose.
Savoir-faire coordinated between Paris and Abu Dhabi
Behind each colorful display at the Majlis lies meticulous coordination between Paris and Abu Dhabi. Recipes are designed in the Parisian ateliers and executed on-site.
Nicolas Durousseau, executive pastry chef, trains and supports Florian Kraemer, executive pastry chef at the Rosewood Abu Dhabi. Alongside executive chef Liborio Colonna, Anais Dutilleul oversees the savory offerings.
Regular trips between the two cities ensure strict adherence to the maison’s standards.
“Transmission is essential in our profession. Since the beginning of my career, I have trained many pastry chefs. It is a duty.”
Herme said this is honoring the heritage of his apprenticeship at Lenotre in the 1970s.
Venue established as a gourmet rendezvous
Nestled within the Rosewood Hotel, the Majlis offers direct access to the boutique, an intimate and welcoming space, and a menu consistent with the Parisian offering.
The multicolored displays, precision of the specialties, and elegance of service attract both Emirati and international clientele.
Rosewood Hotel General Manager Remus Palimaru praised the collaboration, and highlighted how it complements Abu Dhabi’s growing prominence in high-end gastronomy.
One year and already looking ahead
The first Pierre Herme Paris boutique opened in Tokyo in 1998, marking the beginning of the maison’s international expansion. Today, it operates 95 boutiques across 20 countries.
After Riyadh and Abu Dhabi, new openings are planned in 2025 and 2026, including Dusseldorf, Tashkent, Jakarta, Seoul and Zurich. In the Middle East, he confirmed further development, particularly in Dubai, where “additional points of sale will open this year.”
Despite the fast pace, Herme remains grounded in the same passion that drove him at the age of 9. “I’ve never felt like I was working. Creating my own maison allowed me to practice this craft the way I wanted.”
That passion lives on at the Majlis, where every tasting reflects the Maison’s creative spirit. Quality and attention to detail remain central: ingredients are meticulously sourced, and every decision is made personally by Herme.
The Majlis offers a convivial and intimate atmosphere. As the world races ahead, visitors can pause to enjoy a coffee and a signature specialty — a sweet interlude where flavor becomes a bridge between cultures.
Dining and Cooking