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Paris: Pierre Herme confections to launch in the UK

The collection will be available exclusively in Selfridges London from February 5th 2010. Further plans to open the first Pierre Hermé Paris boutique in the UK are scheduled for later this year.
Chef Pâtissier Pierre Hermé comes from a long line of pastry professionals and began his career at the age of 14, as apprentice to Gaston Lenôtre. The influence of this legendary Master Pâtissier was the beginning of a journey for Pierre Hermé, who went on in his early 20’s to become Head Chef Pâtissier of the exclusive Parisian Food Hall Fauchon. He remained there for 11 years, until 1996 when the Pierre Hermé Paris story began.
Pierre Hermé’s macarons have evolved over the course of Pierre’s career. His initial foray into his lifelong relationship with the macaron started in the mid 1970’s when he questioned the traditional approach to this French delicacy. In 1986, he introduced bold new flavours for that time, like Rose and Pistachio, which are now classics. His passion continued to grow and he began to develop textures and combine flavours like Lime & Basil and create seasonal macarons such as White Truffle & Hazelnut, and play with texture and flavour release with Olive Oil & Vanilla containing small pieces of olive.
Like a perfumer, Pierre Hermé has created his own blend of flavours, such as the house vanilla selection, which combines vanillas from Tahiti, Madagascar and Mexico, or his exclusive chocolate used to create Mogador - a signature milk chocolate and passion fruit flavour. The respect given to the raw ingredients here, allows an intensity of flavour where, in the opinion of Pierre Hermé, sugar is added only as a condiment and salt gives balance.
Pierre Hermé Paris Macarons at Selfridges will include Rose, Chuao – dark chocolate & blackcurrant with blackcurrant berries, Médélice – lemon & hazelnut praline, Coing (quince) & Rose, Mogador – milk chocolate & passion fruit, Infiniment Vanille, Imagine – matcha green tea & sesame nougatine and Pistachio, to name just a few.

 With a selection of house flavours and exclusive chocolate blends, the Pierre Hermé Paris chocolate collection echoes the macaron with ganaches, pralines and truffles housed in a shell of exclusively blended chocolate, which includes single variety chocolate - Chuao from the village of the same name in Venezuela.
The Pierre Hermé Paris Bonbons de Chocolat selection includes, Makassar – salted butter caramel mousse ganache, enrobed in dark chocolate and Ouvre-toi – sesame praline & sesame nougat, encased in milk chocolate. Pierre Hermé’s Truffle collection in the UK comes in 300g boxes in three varieties- Truffe Intense, Truffe au Praliné and Truffe au Chocolat au Lait & Thé Vert Matcha. The Chocolats au Macaron, Pierre Hermé’s latest creation, come in boxes of 20 pieces, in collections carrying the house’s signature names.
Pierre Hermé says of the step across the channel – “It has always been a dream of mine to open in London, many of our devotees in Paris are from the UK. I am looking forward to finally work in such an exciting city for cuisine and gastronomy. The energy of London is recognized throughout the world, I am simply delighted to be here at last.”
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25 January 2010
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