Pierre Herme’s Macarons are undoubtedly a household name when it comes to Macarons. But what is it about these small bites, these indulgences, which are so tantalizingly and mouth-watering delicious?
Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre. Famous in France, Japan and the United States, the man that Vogue called “the Picasso of Pastry” revolutionized pastry-making with regard to taste and modernity. With “pleasure as his only guide”, Pierre Hermé has invented a totally original world of tastes, sensations and pleasures.
With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and “uses sugar like salt, in other words, as a seasoning to heighten other shades of flavour.” Refusing to sit on his laurels, he is always revising his own work, exploring new taste territories and revisiting his own recipes. As a result, praise has often been lavished on Pierre Hermé, who has been called “pastry provocateur” (Food & Wine), “an avant-garde pastry chef and a magician with tastes” (Paris-Match), “The Kitchen Emperor” (New York Times) and “The King of Modern Pâtisserie” (The Guardian), along with honours and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets.
It is the sumptuous taste, texture and flavour combinations which really distinguish Pierre Hermé’s Macaron creations from other brands. A small degustation will reveal some extraordinarily quirky flavours, alongside other delicious tastes which are small bites of heaven.
Tasting Notes
We tried the following:
– Infinement Chocolat Madagascar (Chocolat, Pure Origine Madagascar, Plantation Millot) : a smooth, rich and creamy macaron, guaranteed to satisfy any sweet desires.
– Praliné Noisette: one of our favourites. An unconquerable combination which is devastatingly delicious. The duo of praline and hazelnut flavour is a sweet seduction but not too sweet for an overdose. (We do not recommend tasting this if you are on a diet as your dieting may come to an end!)
– Caramel au Beurre Salé: another one of our favourites. Caramel and salt is a superlative combination and these macarons are an example of how this combination should be perfected. Neither ingredient is overpowering and the balance is just right.
– Vanille (Vanilles de Tahiti, du Mexique & de Madagascar): it is difficult to go wrong with vanilla. However, Pierre Hermé has mastered the vanilla macaron. With three blends of vanilla incorporated into this bite-size treat, the taste is really quite exquisite. A suave, complex and sophisticated macaron and seemingly guiltless.
– Céleste (Fruit de la Passion, Rhubarbe & Fraises): a divine combination of passion fruit, rhubarb and strawberries. This is the ultimate as far a fruit-flavoured macarons go. With a dominating taste of passion fruit and subtle hints of rhubarb and strawberries coming into play, this is a must-have for your petit fours.
– Miléna (Menthe Fraiche & Fruits Rouges): a rather interesting duo of mint and red fruits. This flavour eliminates the sweet sensation (such as the chocolate macarons provide) and gives a smooth, complex taste of mellow berries and a hint of mint. A diluted sweetness, for small indulgences.
Local stores:
London: 13 Lowndes Street, London SW1X
Paris: Galeries Lafayette, 40 boulevard Haussmann 75009 Paris
Hong Kong: Shop 1019C, Level one IFC Mall 8 Finance Street Hong Kong
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