Pierre Hermé :: Tarte Garance
There are certain flavors that are virtually a guarantee for a good time. While I pretty much enjoy every one out there, I’ve found pistachio, réglisse, passion fruit, coquelicot, and maple are extremely hard to mess up. At the other end of the spectrum are equally loved flavors like strawberry, mango, blueberry, caramel, almond, rose,
Pierre Hermé :: Tarte Fine Porcelana
A couple weeks back, I mentioned in a post how I’m quite the chocolate snob. I love dark chocolate, milk chocolate and white chocolate. A reader “found that humorous” that I’d refer to myself as a snob since “white chocolate is technically not chocolate”. I just had to shake my head and feel sorry for
Pierre Hermé :: Surprise Céleste
You’d think that visiting Pierre Hermé’s shop every day, as I’m wont to do, could quickly get a bit played-out, but, no. The man has an uncanny knack for introducing fresh work on a very regular basis. It’s not uncommon to walk in one day and discover two new pastries that hadn’t been there the
Pierre Hermé :: Millefeuille Infiniment Vanille
As I continue to work on my magnum opus Parisian hot chocolate recipe, I’ve been thinking a lot about what makes something “the best”. Of course when I use hot chocolate and Paris together in the same sentence and ask you to think of the best we all know the answer is . . .
Pierre Hermé :: Carré Satine
A couple weeks back, Pierre’s Hermé’s PR agency wrote, on behalf of the Monsieur Hermé and Taittinger Champagne, to invite me to the pre-opening celebration of their ‘Bubble in Paris’ event. The idea of sipping champagne within a gigantic conceptual art bubble – just a hop skip and a jump from the Arc de Triomphe
