Jeffrey Steingarten's article in the May edition of Vogue (US) features Pierre Herme, along with a wine tasting at the French Consulate in NY.
"The prodigy of pastry. The man whom French critics have called the most gifted pastry chef of his generation has finally opened his own shop at 72 rue Bonaparte in Paris [no mention of Korova or the other existing boutique]. . . . Pierre's sleek little wood-trimmed jewel case of a shop [Bux has previously described the shop similarly, without any connotations intended] . . . . There are eight colors and flavors of weightless, crisp, tender, fragile macaroons . . . .. If I lived near 72 rue Bonaparte, . . . to learn the kind of lesson in taste and aroma that only one of Pierre's unprecedented tarts can teach . . . ."
I have now obtained the names and contents of Herme chocolates (82 euros/kilo):
-- Intense (ganache nature amere, enrobee de chocolat noir) (bitter ganache, encased in dark chocolate)
-- Chloe (ganache chocolat framboise, enrobeee de chocolate noir) (chocolate-rasberry ganache, encased in dark chocolate)
-- Sensations (praline feuillete, enrobe de chocolate noir) (praline, encased in dark chocolate)
-- Caraquillo (ganache au cafe a l'anis, enrobee de chocolate noir) (ganache of coffee with ?, possibly not anise, encased in dark chocolate)
-- Makassar (ganache mousseuse au caramel au beurre sale, enrobee de chocolate noir) (softer ganache with caramel and salted butter, encased in dark chocolate)
-- Balthazar (ganache chocolate au lait a la cannelle caramelisee, enrobee de chocolat au lait) (milk chocolate ganache with caramelised cinammon, encased in milk chocolate)
-- Mathilda (praline amandes au zeste de citron et craquelin, enrobe de chocolate au lait aux amandes grillees) (praline with almond effects? with lemon peel and a crunchy? item, encased in milk chocolate with grilled almonds)
-- Mogador (ganache au fruit de la passion, enrobee de chocolat au lait) (passionfruit ganache, encased in milk chocolate)
-- Almera (pate d'amandes a l'orange confite et Grand-Marnier, enrobee de chocolat noir) (almond pate with orange confit and Grand-Marnier, encased in dark chocolate)
-- Katarina (praline a l'ancienne aux macarons, enrobe de chocolate noir) (praline ? with macaroons?, encased in dark chocolate)
-- Fortaleza (ganache au chocolat et raisins flambe au rhum) (chocolate ganache with grapes/raisins flambeed in rhum)
-- Louisa (pate de fruit banane, praline a l'ancienne, enrobe de chocolate au lait) (banana pate, praline ?, encased in milk chocolate)
-- Choc Chocolat (ganache au chocolate amer et nougatine aux eclats de feves de cacao, enrobee de chocolate noir) (bitter chocolate ganache and nougatine with highlights of cocoa beans, encased in dark chocolate)