The famous pastry chef Pierre Hermé launches in his shops the "reasoned delicacies", cakes 30% less caloric than their original recipe.

Come on Wednesday to present them in the program "It feels good", he talks about his relationship to competition and copying, two constitutive elements of his profession.

INTERVIEW

Famous all over the world for his pastries, and more particularly for his macaroons, Pierre Hermé presents

his new creations on

Wednesday in 

It feels good 

, the "reasoned delicacies", 30% less caloric than their original recipe.

Always eager for new things, the pastry chef explains how he philosophically manages this engine of competition between great pastry chefs, and the copy of which his creations are sometimes victims from more or less direct competitors.

>> Find all of Anne Roumanoff's shows from 11 a.m. to 12:30 p.m. on Europe 1 in replay and podcast here

In constant struggle with the Ladurée house for the manufacture of the best macaroons, Pierre Hermé does not take offense at the competition.

"The competition is great: the more people there are who make good macaroons, the better!", He explains, seeing especially pastry and gluttony as the big winners in this race for the best. creation.

No patent in pastry

But some competitors prefer to circumvent the unspoken rules of this competition by copying the creations of others.

A reality that does not seem to bother Pierre Hermé too much.

“Being copied is good,” says the pastry chef.

"When people tell me that I have been copied, I say that what we are doing is good."

This copy is all the easier as the pastry creations cannot be protected.

"There are four areas of activity in which you cannot file a patent", teaches Pierre Hermé.

"There is creation in hairdressing, floral creation, creation in perfume and creation in culinary art."

>> READ ALSO -

 Pierre Hermé: "I really like to taste the pastries of my colleagues"

This does not prevent Pierre Hermé from protecting some of his pastry creations.

"We filed the name of the cake Isfahan, for example," he illustrates.

"It is not to annoy the pastry chef in Marseille or Lyon who would like to make an Isfahan. But we did it in case an industrialist wanted to take that name. We can annoy him since we have registered the brands and names of certain cakes. "

So you won't see Isfahan at the supermarket.