Pierre Hermé, Pastry provocateur


In the heart of Covent Garden is a rather special boutique,  Pierre Hermé Paris, which boasts the most beautiful display of macarons and my husband and I were off there for a tasting experience.  We had won a competition on Twitter, I’m partial to a competition and this was an incredible prize!  Pastry provocateur Pierre Hermé began his career at the age of 14 as an apprentice.  Heir to four generations of Alsatian bakery and pastry-making, Pierre Hermé has invented a variety of tastes, sensations and pleasures. With his original approach to revolutionise entrenched traditions he is always revising his own work, exploring new taste territories and revisiting his own recipes.


We were greeted by the Store Manager Sara, and she sat us outside at the bright pink table, my husband was wearing a similar coloured polo top on that day, which I thought was quite comical so I teased him a bit!


She explained how we would be presented four plates showcasing a variety of delights.

The first plate was presented.


From left to right,
  • Caramel Mahogany, caramel candy with mango
  • Absolument chocolat au lait Mathilda, an almond praline and lemon zest,covered  in Pierre Herme’ milk chocolate 45%
  • Calisson, almond paste and candied orange flavoured with melon
  • Macaron Eden with peach, apricot and saffron
  • Cake Satine, a pound cake with candied orange and passion fruit, kept moist by adding cream cheese to the mixture
  • Pate de fruit Satine, with orange, apricot and passion fruit
  • Macaron Infiniment Chocolat Paineras (a brasilian pure origin, 64% cocoa, with spiced aromas, roasted cocoa nib notes and a long bitterness)
  • Drinking chocolate Cannelle de Ceylan, flavoured with cinnamon from Ceylon, prepared with mineral water and served cold.
  • Bonbon Chocolat Ampa, a pure origin from Madagascar, 68% cocoa, with citrus notes of passion fruit, baked caramelised pineapple and a biscuity aftertaste

The cold hot chocolate was soooooo rich and unbelievably was just made with water! Because of the quality of ingredients it doesn’t need milk.

  • Bonbon Chocolat Chuao, a dark chocolate and blackcurrant ganache, matched with the parfum Milena for the aromatic and balsamic notes of the blackcurrant.
  • Glace Milena, fresh mint ice cream and red berry sorbet
  • Macaron Milena with fresh mint and red berries (a compote of wild strawberries, strawberries, raspberries and blackcurrant)

You can see for yourself the products here are absolutely beautiful, so photogenic with such gorgeous colours.  The tastes were amazing.  Here are a few of more favourites.


Aren’t the Macarons stunning? The one on the left had peach, apricot and saffron, middle chocolate and right mint and red berries.

The saffron gave the macaron a slight savoury taste in contrast to the sweet fruits.  My favourite was definitely the mint and berry.  As well as  looking magnifique the taste was delicieuse.  The fresh mint and berries worked so well and the amazing flavour was also replicated in the combination of ice cream and sorbet.


Another of my favourites was the candied orange and passion fruit cake.  This cake is just amazing, the sponge is so light and fresh and the icing is so smooth and melt in the mouth.  It’s topped with tiny little macarons and its such a beautiful creation.

IMG_7422 IMG_7435

To finish we were given a plate with four of the Veloutes selection.  These are made with yoghurt.


From top left, Yogurt, Rose, Litchi and Raspberry.  Yoghurt and Grapefruit, yoghurt and banana and yoghurt and Lime.  These were delicious.  The yoghurt gave the macaron a slight sour taste, but it worked beautifully.

My husband and I really enjoyed our afternoon, who wouldn’t enjoy this amazing opportunity?! Thank you Sara for your incredible service, and thank you Pierre Hermé Paris for treating us to this fantastic experience.


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