Pierre Hermé Paris

 In revisiting the traditional Mooncake, Pierre Hermé turns the Mid-Autumn Festival into a delicious treat by offering us his rendition of a Chinese tradition that marks the passage into the winter solstice.

MATHILDA
Nouvelle Lune
Almond praline with lemon zest, roasted almonds slivers, enrobed in dark chocolate

OUVRE – TOI
Premier Croissant
Sesame praline, sesame nougatine, enrobed in dark chocolate

INFINIMENT PRALINE NOISETTE - Nouveauté
Dernier Croissant
Crunchy, smooth hazelnut praline enrobed in dark chocolate

SENSATION
Pleine Lune
Flaky almond praline, roasted slivered almonds, enrobed in dark chocolate

LIMITED EDITION from the 30th August until 18th September 2016

FETISH ISPAHAN
From 30 August to 2 October.

Ispahan, the iconic flavour of the Pierre Hermé Paris, is a subtle combination of the rose and floral notes of litchi, which is magnified by the vivacity of fresh raspberry. The heady and tangy blend awakens the palate with a myriad of sensations.

CAKE ISPAHAN
Rose pound cake, raspberries & litchis

MACARON ISPAHAN
Rose, Litchi & Raspberry


PIERRE HERMÉ PARIS, A WORLD OF TASTES, SENSATIONS AND PLEASURES

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" revolutionised pastry-making. 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, he revolutionises 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 rest 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.
Created in 1997 by Pierre Hermé and Charles Znaty, the company has been expanding strongly since 2010 on the international scene with several boutiques now located in Europe, Asia and the Middle East.

PIERRE HERMÉ PARIS AT LA VALLÉE VILLAGE

Discover macarons, chocolates, cakes, confectionary, jams, teas, champagne, candles and pastry books by Pierre Hermé in an epicurean setting.

An ode to the Fetish Ispahan at Pierre Hermé Paris

Ispahan celebrates the relationship between rose, raspberry and lychee – the iconic blend of flavours created by Pierre Hermé Paris. The sweetness of the rose, the acidity of the raspberries and the taste of lychees have stood the test of time. From 1 September to 18 October, discover creations that reinterpret this harmonious balance of flavours in Pierre Hermé Paris at La Vallée Village.