Tag Archives: Pierre Herme

“World’s best pastry chef” Pierre Hermé to open a boutique at La Mamounia hotel

Lying in the heart of Marrakesh, La Mamounia has long held a reputation for being one of the grandest palaces in Africa. Guests at the five-star Moroccan hotel are treated to an exquisite stay with its polished quarters, lavish spa and four restaurants. Now, guests can expect an even more delightful experience when the world’s best pastry chef, Pierre Hermé, takes the reigns at the hotel’s pastry kitchen from November 1.

Hailed as the “Picasso of patisserie”, what better place is there for Hermé to open his first boutique in Africa than the region’s best hotel in 2015? Guests will finally get a taste of the chocolatier’s signature pastries and macarons, exclusively made for the luxury hotel.

That’s not all. As part of his new partnership with the hotel, Hermé will also create a new dessert menu for all four of its restaurants: Le Marocain, L’Italien, Le Français and Le Pavillion de la Piscine.

Pierre Hermé was crowned as The World’s Best Pastry Chef in 2016 by The World’s 50 Best Restaurants Academy. The famed French pastry chef, who began his career at the age of 14, has several boutiques in Paris and Tokyo.

Pierre Herme Crowned Best Pastry Chef 2016

The next time you bite into one of Pierre Herme’s macarons, remember that it is a creation of the world’s Best Pastry Chef, a title bestowed on him by the World’s 50 Best Restaurants.

Born into a family of master bakers from the Alsace region of eastern France, Herme’s dedication to macarons has elevated it into an art form. It is very surprising then that he started out not being a fan of the French dessert because they were too sweet. “What prompted me to work on macarons was that before there were just coffee, chocolate and vanilla flavors,” he added. “So it gave me great latitude for creativity.”

His inventiveness and creativity made his signature macarons a household name. Steering away from typical flavors, he married ingredients such as olive oil and vanilla, wild rose hip, fig and foie gras to his menu, using sugar “as a seasoning and not a principal ingredient.” Some of his most sought-after flavors include “Ispahan” – a refreshing mix of raspberries, lychee and rosewater – and “Mogador” – a decadent combination of passion fruit and milk chocolate.

It wasn’t an overnight success story; Herme had to undergo constant experimentation and a decade of apprenticeship with Parisian patissier Gaston Lenotre before his debut in 1997. He obtains inspiration from everywhere – “something I have tasted, something I have read or maybe an image,” he said. But with success also comes failure. “We worked on a pear and chestnut macaron. But after three attempts, we had to admit that we were never going to make one that had both the true taste of pear and of chestnut at the same time,” Herme reflected.

Now 54, Herme still keeps his experimental notes safely archived. His patisserie has expanded to include tarts, cakes, chocolates and jams, though the core of his business still revolves around macarons. Collaborations with artists such as Nicolas Buffe, who designed his chocolate boxes, and perfumier Jean-Michel Duriez has helped spread the word about his desserts internationally. “There are more and more talented patissiers out there opening shops and doing great things in hotels and restaurants. The profession is very much alive and there are lots of people eager to learn, which is wonderful,” he said.

Italy’s Osteria Francescana Crowned Best Restaurant

Osteria Francescana snagged the top spot of World’s 50 Best Restaurants 2016 awards, making it the first Italian establishment to win the prestigious accolade.

Helmed by chef Massimo Bottura, the restaurant in Modena previously came in second last year, and third in 2013 and 2014. “I want to thank everyone because it’s been so hard, our job is all about art work,” said an ecstatic Bottura. “It’s all about our work, in the kitchen every day to work and succeed.” Bottura’s experimental twists on traditional ingredients and his “Five Ages of Parmigiano Reggiano” earned the judges’ accolades. His “deliciously executed classics” such as the tagliatelle with hand-chopped ragu and risotto cooked in veal jus. The three-Michelin-star chef beat last year’s winner and hot favourite El Celler de Can Rocawho came in second, while New York’s Eleven Madison Park took the third place.

osteria_frances

The list also saw restaurants of 23 countries across six continents – six each from Asia and United States and seven from Spain, including three that made the top 10 list. The French also clinched several individual top honors, including Alain Passard of Arpege for a Lifetime Achievement Award, Dominique Crenn for the Best Female Chef and Pierre Herme for the Best Pastry Chef.

The awards began in 2002 and has become the ultimate guide for foodies internationally. Its jury – consisting of 972 experts, including food journalists, chefs, restaurant owners and gourmets – make their choices based on where they have eaten the past 18 months. There has, however, been criticisms on the impartiality of the system because the jury is not required to provide physical proof of visiting the restaurant. William Reed, the British media company who runs the contest have responded by claiming that consultancy firm Deloitte oversees voting, to ensure the “integrity and authenticity” of the process.

For more on the World’s 50 Best Restaurants, click here.

World Macaron Day

How to celebrate World Macaron Day

World Macaron Day

What started out as a marketing gimmick and fundraising event by the man known as the French “Picasso” of pastries, Pierre Hermé, has since become an international phenomenon with gourmands set to celebrate the airy, fairytale pastry in Toronto, New York, Mumbai and Vancouver.

Declaring March 20 World Macaron Day nine years ago was Hermé’s way of bringing the French pastry into the international spotlight at a time when the light meringue-based pastries were still a novelty in bakeries outside France.

Today, macarons have almost become commonplace in gourmet pastry shops around the world, sharing shelf space with croissants, lemon tarts, muffins and éclairs.

The occasion was also created to help raise funds for cystic fibrosis: macarons are free at all Pierre Hermé boutiques across France in exchange for a donation.

Last year, 62 pastry chefs and 160 boutiques around the world participated to raise €36,000 for the cause.

Here’s where you can fete World Macaron Day around the world:

New York
French pastry chef Francois Payard of FP Patisserie in New York took off with the idea and ran with it back in 2010, organizing the city’s first Macaron Day. For one day, participating bakeries will offer free macarons if customers indicate they’re there for Macaron Day. A portion of macaron sales will also be donated to CityHarvest.

Participating bakeries include:
Bouchon Bakery
Epicerie Boulud
Macaron Cafe
Chantilly Patisserie
Bisous, Ciao. Macarons

For the full list visit http://macarondaynyc.com/.

Mumbai
Gourmet pastry shop in Mumbai, La Folie claims to be the first in the city to fete World Macaron Day. Customers can also score a free macaron if they indicate that they’ve made the visit specifically for World Macaron Day.

https://www.facebook.com/LaFoliePatisserie

Toronto
In Toronto, proceeds of macaron sales will go towards a family shelter program. Participating pastry shops include:

Butter Avenue
Bobbette and Belle
Daniel et Daniel
Ma Maison
Moroco Chocolat
Patachou

For the full list visit http://macarondayto.com/participants.html.

Vancouver
In Vancouver, pastry shops will be donating a portion of sales to local hospitals. Check out:

Soirette
French Made Baking
Thierry Chocolaterie Patisserie Cafe

chocolate macaron

Pierre Hermé Paris Opening in Hong Kong

chocolate macaron

Hot on the heels of Ladurée opening their first Hong Kong store in Harbour City last year, Master pastry chef Pierre Hermé has announced he will be opening his first store in Hong Kong too.

The diverse range of macarons available here will include Arabesque, Crème Brulee, Imagine, Infiniment Chocolat Porcelana, Infiniment Rose, Céleste and Mogador.

The Pierre Hermé Paris boutique will open at the IFC Mall in Hong Kong in May.

Jasmine and vanilla cream

Macarons: the latest trends

Candied ginger and apple by Dalloyau

In France, home of the pastry known as the macaron, a special Macaron Day is being celebrated on Wednesday, March 20. The day is organized to discover new recipes the pastry masters have created for this little typically Parisian biscuit. A look at some of the latest trends in macarons.

Apple mint cucumber rocket macarons

Apple, mint, cucumber and rocket by Pierre Hermé

Every month, Pierre Hermé develops one new recipe for his Les Jardins 2013 collection. Macaron enthusiasts will be able to taste the most surprising recipe in June: apple, mint, cucumber and rocket.

In March, the macaron of the month is ‘Jardin du Maquis,’ a chocolate and Corsican honey macaron. Price: Les Jardins: €17 for a box of 7, €32 for a box of 12.

Candied chestnut by Christophe Roussel

Candied chestnut by Christophe Roussel

Pastry chef and chocolate maker Christophe Roussel has created the candied version of a winter treat: chestnuts, an innovation along with rose macarons. Price : €16 for a box of 12, €30 for a box of 24

Jasmine and vanilla cream

Jasmine and vanilla cream by Lenôtre

The Lenôtre house is launching three new flavors for spring including a recipe that combines vanilla cream and jasmine jam. Price: €30 for an assortment of seasonal macarons.

Marie Antoinette tea macaroon

A rich cream perfumed with Marie-Antoinette tea by Ladurée

Ladurée, which is renowned internationally for its macarons, has created a new recipe based on a rich cream perfumed with Marie-Antoinette tea. This new flavor is part of the Les Merveilleuses collection. Price: €1.75 per macaron, €14.90 for a box of 6.

Kaffir lime macaroon

Kaffir lime macaroon by Hugo & Victor

The Asian citrus fruit has become one of Hugo & Victor‘s favorites. One of the macarons in the new collection is flavored with this fruit. Price: €1.60 per macaron/ €16 for a box of 8, €29 for a box of 16.

Mojito macaroon by Sebastien Bouillet

Mojito macaroon by Sébastien Bouillet

Pastry chef Sébastien Bouillet from Lyon was inspired by the popular Cuban cocktail for his new macaron. Other new macarons for the spring/summer collection include passion fruit and banana, lemongrass, lime and basil and apricot and thyme. Price: €1.10 per macaroon.

Chocolate ganache and red berry tea by Arnaud Larher

Chocolate ganache and red berry tea by Arnaud Larher

Arnaud Larher was inspired by spring’s freshness for his new chocolate ganache macaroons perfumed with red berry tea. They are exclusively available in the three Parisian boutiques.

Price: on Macaron Day, free with a donation

green tea and grilled rice grain macaroon

Genmaicha – green tea and grilled rice grain macaroon by Sadaharu Aoki

Japanese pastry master Sadaharu Aoki has created seven new macaron flavors including a genmaicha one: green tea with grilled grains of rice. Price: €1.40 per macaron.

Candied ginger and apple by Dalloyau

Candied ginger and apple by Dalloyau

The new recipe from the Dalloyau house combines the freshness of candied ginger and the slightly acid taste of apples. Price: €8 for an EAT bag of 4, €18 for 10, €24 for 14, €36 for 24, €57 for 40.

Godiva gold box

Sweet Gourmet treats for Valentine’s Day 2013

dalloyau Heart shaped cakes

Master chocolatiers and top luxury pastry boutiques have come out with another wide assortment of sweet treats for this year’s edition of Valentine’s Day.

Pierre Herme pate de fruit

Pierre Hermé

A litchi and rose pâte de fruit, or fruit jelly, covered in a raspberry ganache.

dalloyau Heart shaped cakes

Dalloyau

Heart-shaped versions of Dalloyau’s signature offerings include the Macaron of Love, a raspberry-flavored cookie filled with a Madagascan vanilla cream and raspberry compote; a shortbread pastry filled with a Sabayon mousse and berries, and a choux-pastry filled with vanilla and raspberries.

Pierre Herme Ella Heart

Pierre Hermé

Made with a base of olive oil and lemon biscuits, the Ella Heart is an ode to red berries and is filled with a light lemon mousse.

La Maison du Chocolat bonbons

La Maison du Chocolat

Want to spice up your regular repertoire? French chocolate boutique La Maison du Chocolat has come out with special edition bonbons with interesting flavor pairings, such as a vanilla and Jamaican pepper-spiced praline filled with almonds and hazelnuts, and Galanga and lemon chocolates.

Herme Tarte Coeur Infiniment Jasmin

Pierre Hermé

Hermé’s Tarte Cœur Infiniment Jasmin, or Infinitely Jasmine Heart, is made with shortbread, jasmine–infused ganache, jasmine tea biscuit and Marscapone cream.

Godiva gold box

Godiva

Godiva’s signature gold box is an assortment of 36 milk, dark and white chocolate bonbons, pralines and ganaches.

mixed compote of raw and stewed fruits

Pierre Hermé creates desserts for ANA Airways

mixed compote of raw and stewed fruits

The man who’s been described as the ‘Picasso’ of the pastry world has been tapped by All Nippon Airways to cater its dessert menu.

Passengers on international flights traveling in First and Business Class will tuck into a range of in-flight desserts created by French pastry wizard Pierre Hermé, best known for his inventive macaron flavors and gourmet cakes.

The trio of desserts will debut in June for First Class customers and in September for Business Class passengers.
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Pierre Herme cookbook Pastries

Pierre Hermé’s New Cookbook ‘Pastries’

Pierre Herme cookbook Pastries

French pastry chef Pierre Hermé is set to release a cookbook filled with some of the recipes and pastries that have made his name a powerful brand around the world.

Pierre Hermé gives readers a hundred recipes that reinvent classic French cakes and desserts into innovative new flavor combinations, like croissants filled with rose-scented almond paste and a raspberry and lychee compote.

The Saint Honoré cake is reinvented with green tea, chestnuts and passionfruit, while a ‘foie gras’ crème brûlée is adorned with caramelized mango.
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buche de Noel La Maison du Chocolat

2011 Yule Logs from Paris pastry chefs

buche de Noel La Maison du Chocolat

Forget yule logs shaped like fire wood and studded with holly berries. When master French pastry chefs make their bûches de Noël, they’re wrapped in gold leaf, shellacked in a glossy caramel veneer and covered in leopard print.

In a YouTube video created by food blog Paris by Mouth, a bevy of cakes made by masterful French pastry houses like Fauchon, La Maison du Chocolat and Pierre Hermé are featured to a surprising soundtrack of Salt-N-Pepa’s classic “Push It.”
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Pierre Herme Buche Noel 2010

Pierre Herme Buche de Noel 2010

Pierre Herme Buche Noel 2010

If you are looking for an amazing indulgence this Christmas exclusive seasonal creations from renowned French Pâtissier Pierre Hermé might just fit the bill.

Pierre Herme re-enact the classic Buche de Noel into a modern hit of Chocolate biscuits layered with light dark chocolate ganache.

The logs come in a silver box specially designed by Louis-Marie de Castelbajac that unfolds into a poster of Dandy’s work.
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exhibition luxury magazine

A new luxury magazine: “Exhibition”

exhibition luxury magazine

A new luxury magazine, titled Exhibition, will be hitting newstands worldwide on January 25. The mission of Exhibition is to showcase one particular object or product in-depth for its single edition out yearly.

The first theme for the glossy magazine’s debut edition is lipstick. “The lipstick is a commercial object yet full of symbols and symbolism”.

“It is iconic, timeless, intimate and generates plenty of fantasies,” Exhibition editor in chief Jean-Christophe Husson told Women’s Wear Daily.
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