Pierre Herme

[mangosteen]

Thanks so much for pointing out the macaron thread, bleud'auvergne. I obviously still have lots of reading to do on EGullet.

Les macarons from Saint-Emilion are simply cookies made with ground almonds and meringue, with no filling. They are much simpler than their Northern cousins. When they are good they are crispy at the edges and chewy in the middle. They're quite addictive and it's easy to eat a dozen. At Maison Blanchez they claim to use the original recipe from the monks of Saint-Emilion, dating back to 1620.

My husband is completely unhelpful... "Le macaron parfait est de Saint-Emilion, de chez Blanchez. Il faut qu'ils les goutent" I guess you just have to go there!

I will probably have to go back to Herme's and try the more traditional flavors (no rose or olive oil!), but there are so many other highly touted patisseries to try also. I have a plan to get a couple of macarons from each of 4 or 5 patisseries and take them home to do our own little taste comparison. I just found http://www.lemeilleurmacarondeparis.com/ so maybe I can use that as a launching point.

p.s. We can get Bernachon chocolates in Paris, but not macarons. The chocolate is very good but so intense I can eat very little at one time. It's almost too much for me.

Edited February 5, 2006 by mangosteen (log)

[bleudauvergne]

I just found http://www.lemeilleurmacarondeparis.com/ so maybe I can use that as a launching point. 

←

This concours is very interesting, worth a look.

Thank you mangosteen, for sharing the site with us!

[daisy17]

As I'm writing this I realize I really did choose some of the wackier flavours.  Maybe I should have stuck with the caramel, chocolate, vanilla varieties? 

←

Herme's chocolate and caramel macarons are absolutely phenomenal. I've never been a big fan of the crazy concoctions when it comes to macarons. I've always thought his are unparalleled.

[mukki]

I so wanted to try the mini-kougelhopf, but I waited till our last day, and all were gone when we got there.

Here are the interiors of two favorites: Ispahan and a chocolate-yuzu creation.

And just in case that last one looks a little scary (it brings back delicious memories for me), here they are in full form:

[Stephanie Wallace]

Lovely! Those raspberries look huge.

[mangosteen]

Holy!! I am definitely going back to Herme's this week. Those both look incredible!

[tan319]

If anyone has any news of a new herme' line/runway show it would be much appreciated!

Seems like it has been awhile, no?

Thanks again

[illkirchen]

Pierre Hermé was the guest on a French radio show that airs from Mondays to Fridays, on France Musique. Every day, the host invites a different prominent figure in French society (anyone from singers to economists to philosophers to athletes) and, through a one-hour interview interspersed with musical selections chosen by the guest, offers a new perspective on the person.

Here's the link, but it will only be accessible until 1 PM French time, on Monday 11 June, when it will be replaced by the latest programme...

http://www.radiofrance.fr/francemusique/em...sion.php?e_id=7

Enjoy!

[Felice]

Pierre Hermé fans won't want to miss eG Society member Fanny's posts about her experience as an intern in the famous pastry chef's kitchen, you can read all about it HERE

[John Talbott]

According to Gayot.com, for Christmas this year, Pierre Hermé will introduce several new flavors of macaroon: white truffle-hazelnut, fig-elgantine rose-foie gras and chocolate-foie gras. “A black truffle Yule Log” will also be featured.

[emsny]

Evoking my weeks-old thread on Paris salons de the', I do wish that Herme' would buy a few tables and chairs - and a room to set them up in. <Sigh>

[marlena spieler]

According to Gayot.com, for Christmas this year, Pierre Hermé will introduce several new flavors of macaroon: white truffle-hazelnut, fig-elgantine rose-foie gras and chocolate-foie gras. “A black truffle Yule Log” will also be featured.

←

this sounds totally worth buying a eurostar ticket for!

[ajgnet]

I stopped by Pierre Hermé last week, and was very surprised by the excessive amount of ganache used for the macarons. As a big fan of macarons, I was disappointed. But, the individual cakes, particularly the Ispahan, were delicious. My complete report with photos is available here.