What can I say about Pierre Herme that hasn’t already been said? Picasso of Pastry (Vogue), Kitchen Emperor (New York Times), The King of Modern Patisserie (The Guardian)… What else can you add to that list? He’s simply the greatest French pastry chef alive.
I have seen (and salivated over) many photos of his creations over the years, so I was a huge fan before I even set foot in his boutique on rue Bonaparte.
Then, I took a bite from a Mogador (passion fruit and milk chocolate) macaron and started imagining. How I wish I were 17 again. Fresh out of college, full of passion, ready to devote all my energy into a new career… If I were 17 today, without a doubt, I’d sleep on his doorstep and beg Pierre until he accepts me as an apprentice. I’d gladly wash the dishes and scrape off tart dough from his work station for years before he decides I am ready to pipe macarons.
I would have handed him my soul and watch him mold it, too.
I am about another 17 years late for that, so the best I can do now is to taste his creations as much as I can, keep reading how he goes about creating them, get inspired and learn from his courage to try different things. But enough about my silly dreams, let’s take a look at his artwork.
What I like most about his creations is the bold flavor combinations. For instance, who else could have come up with a trio of rose, raspberry and lychee? The photo above doesn’t do justice to his wonderful creation, Ispahan, because it had to endure an hour’s walk and a metro ride, but I have to say it was absolutely mind blowing. I can’t even imagine how good the croissant version tastes.
I’ve drooled over the Plaisir Sucre many times. First at Keiko’s blog and then on the pages of “Chocolate Desserts by Pierre Herme”.
And here’s the famous La Cerise sur Le Gateau (The Cherry on the Cake).
Even though it was ten times crowded than Sadaharu Aoki, they allowed me to take photos (only two). Well, here they are.
And here is my favorite from his shop: The Mogador macaron (the first two on the left). I think it is clear by now that my favorite combination in the world is passion fruit and chocolate, so it is no surprise.
I’ve tasted many macarons during my Paris visit and have to say Herme’s macarons are the best. His bold combinations will surprise and then amaze you. Did you see the color combination on the top photo?
Who else puts so much thought into a cookie?
PIERRE HERME
72, rue Bonaparte, 75006 PARIS
Tel : +33 (1) 43 54 47 77
Open Monday to Sunday, 10 AM to 7 PM
Saturday, open to 7:30 PM
185, rue de Vaugirard, 75015 PARIS
Tel : +33 (1) 47 83 89 96
Open Tuesday and Wednesday, 10 AM to 7 PM
Thursday to Saturday, 10 AM to 7:30 PM
Sunday, 10 AM to 6 PM. Closed Monday.
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And if I were 17, I’d be on Pierre’s doorstep right next to you!
Oh dear. I was introduced to Mr. Pierre for the first time a few months ago. Your post leaves me wanting, no needing to go back to Paris. His macarons alone are worth the airfare.
I used to like the Ladurée macarons more, but when I tried the Pierre Herme ones, I was instantly converted. The combination of flavours is so much more exciting than just “chocolate” or “strawberry” and I love the mix and match of colours and spots!
Cenk, coming from Cali and living in Turkey I can easily say it’s COMPLETELY UNFAIR that you’re featuring all these delicious, beautiful pastries that we can not get the ingredients for! I mean, passion fruit? raspberries? come ON! The only place I can think of finding those things would be Istinye Park or sometimes Bebek, and even then, just sometimes and for an outrageous price. So what’s your secret? I know you stock up when you travel, right? I’m dying to know 🙂 Also, glad you had an amazing trip to Paris, it looks… colorful! I cannot get the idea of that Speculoos cream out of my mind, either. Sounds delish!
I didn’t manage to get to Pierre Herme when I went to Paris a few years ago, but your photos and descriptions almost make me feel like I’m there now. Except that there are no macarons in front of me. Amazing writing!
I’d be right there beside you both!
My, but you are lovely. I just added you to my blogroll because I need constant contact. Your blog inspires me to the ends of the earth.
Wow, Cenk, how did you manage to keep these unpublished for so long? They would have made it on my blog the same day I was back from my trip (well maybe a couple of days after) but that’s me, hurried about everything:) Pierre Herme is such an unbelievably talented master. I have tried his Ispahan flavor (raspberry, lychee and rose) in a Yule log once and totally loved it!!!
Dorie – Now I wish it even more!
reg – I do stock up when I travel, but that is very hard to do with fresh produce and when I bring them back, I never ever bake with them. As you said, blueberries, raspberries and passion fruit are extremely expensive here (and good ones are impossible to find), so I try to bake/cook with produce that are abundant here (like pomegranates and tangerines). The market at Istinyepark is extremely overpriced (considering the quality), so I’d recommend Makrocenter for average quality but not extremely expensive or Yıldız Market in Beşiktaş for expensive but very high quality fruit.
Nisrine – Because I am the laziest blogger ever! So sorry for keeping these to myself for over a year.
Cenk,
I have to tell you I’ve heard plenty about Pierre Herme and what a master he is (who hasn’t?). But I don’t think anything has inspired me the way your post did today. Thank you so much for sharing! I’m not saying forget Herme but I reckon you’re a genius, too. Keep up the hard work, and I look forward to reading more.
Val – That is one of the nicest compliments I’ve heard for a long time. Thank you, Val!
HELLO DEAR,”QUELLE NOSTALGIE”,IHAD ONE OF THE “PLAISIR SUCRÉ” ONCE AND IT´S SOMETHING YOU CAN´T FORGET!!!!!!!!!!
You are not helping my withdrawal. I was there less than a week ago and should have eaten more pastries. I love the combination of his Ispahan
Now i’m eager to taste any of Pierre Hermé pastries’, specially the macarons. Wouldn’t miss it for anything. I like the way you express your thoughts and emotions ( eating a macaron involves lots of emotions, care and love)and your line (“salivated over”) made me laugh. Wish I could go to Paris soon and indulge myself with lots of emotions.
Of course I wish I could taste this stuff right now, but I have to say that a beautifully photographed Pierre Herme concoction is an intense delight in itself. Thanks.
I fell in love with passionfruit/chocolate combination at this drink they make at Cacao Sampaka in Madrid. Have been addicted since.
And Cenk, please, why do you have to be 17 to start on a new journey?
Im sure I should be in his shop at this very moment. Oh to be there for Christmas……
I love my husband and traveling with him, but there is one (only one) occasion where I wish I were alone: I’d go to PH, spend an obnoxious amount of money on an obnoxious amount of macarons and eat them all by myself. They really are the best (and I have eaten many macarons all over French speaking Europe).
photos seems not real. like a toys :))
wow!!these look so delicious and the pictures are soo unreal.
Happy Holidays!!
Oh dear. I was introduced to Mr. Pierre for the first time a few months ago. Your post leaves me wanting, no needing to go back to Paris. His macarons alone are worth the airfare.
Dear Cenk,
as a huge German fan of your blog, I checked out your very, very nice Paris recommendations before I went there for two days. If you want you can see how I experienced Hermé & Co. on my blog (leckerlezmi.blogspot.com), unfortunately I only write in German… But have a look at the photos!
Happy new year and greetings from Cologne,
Isabel
Few weeks ago, when I was looking for some nice brownies recipe, I found this amazing blog of yours! Congratulations! It’s fabulous! :o)
I must admit I haven’t heard of Pierre Hermé before, but today I got my very first cookbook of him: “Plaisirs sucrés” and I cant wait to try some of the deliciously looking chocolate cakes :oP
Well and hopefully I will follow your example and visit one of his shops in Paris soon :o)
Good luck to you and your blog!!!
Petra