Couture’s go-to design artisan, Pierre Hardy produces shoes for his own eponymous label and a neat line in graphic bags and other accessories. He has overseen jewellery at Hermès for the past decade, and created shoe designs for the brand and for Balenciaga under Nicolas Ghesquière’s tenure as creative director. But Hardy is, very much, an artist. He studied fine arts at Paris’ École Normale Supérieure and worked as a fashion illustrator before being spotted by Dior. He still teaches at a Parisian art school. Last year, Wallpaper* gave him a Design Award for his travel sprays (Best New Grooming Product, W*167). While so typically French in the breadth of his talents, Hardy traces his ancestry specifically to Corsica. And hence his choice of recipe, a traditional Corsican chestnut-flour fritter. It must be served with brocciu, or Corsican sheep’s cheese, which of course we knew.
Ingredients
(Serves 6)
500g chestnut flour
250ml of water
Pinch of salt
Brocciu
Method
Pour the flour and salt into a bowl. Gradually add the water, stirring vigorously to remove any lumps. The batter should have a smooth consistency. Heat half a litre of oil in a frying pan. When the oil is hot enough, use a tablespoon to drop the batter into the oil. Turn the fritters until they are golden on both sides. Remove the fritters from the pan and use a paper towel to absorb the excess oil. Serve with brocciu.
INFORMATION
Interiors: Maria Sobrino. Food: Georgie Besterman
