Pierre Hermé: La nouvelle saison

There are quite a few things new on offer today when I went by Pierre Hermé's patisserie on Rue Bonaparte. Two new macaron flavors: Campari et Pamplemousse and Pistache "Arabesque". I didn't like the Campari one much, finding the cream in the middle a little bit pasty.

The Pistache "Arabesque", on the other hand, was fantastic. The biscuit had crumbled pistachio sprinkled on top, and inside was a delicious cream of apricot, with a mini dish of apricot confit and crispy praline hiding in the middle. This is going on the list of my all time favorite hall of fame, right there with the Caramel au fluer de sel.

And as though the real Ispahan wasn't enough of a treat, there is a brand new incarnation of Ispahan, in a gorgeous glass with layers of raspberry gelée, rose gelée, and litchi bits, topped with a rose biscuit. The complete flavor profile of his famous Ispahan, but in an entirely different presentation. I didn't get to try it, because I was on my way somewhere so I only got macarons to munch on the way. I'll get back there to try it soon.

Comments

[Jimmy-in-Seattle]

Dear Pim....All of your recent photos have been a real treat! THANKS! Speaking of treats...while you're in Paris please go to L'epi Dupin @ 11 Rue Dupin 75006 Tel.# 01 42 22 64 56...it's fab bistro! Try it. You'll like it...Jimmy

[Julie]

Oh Pim...After hearing and reading about Pierre Herme for the past year on this and other food blogs, it just seems to me that I need to get a plane ticket to Paris quite soon. I'm beginning to feel that doing quotidian things like paying rent are really overrated...

[John]

Dear Pim...thank you for another very timely treat. I'm leaving Singapore for a shoot in Paris next week & my thoughts are certainly now less chicken rice & more Pistache "Arabesque".

[Ricearon]

Is there anything less interesting or more commercial than Herme and his friends creating the haute couture of macaron?

[mukbo]

Wow, Thank you for wonderful pictures.
I was looking for a perfect recipe for madleine in Google and ran into your blog. How lucky I am!
I've been to Mr Herme's shop in 2002 and I am looking forward to going back there. I envy you.

[Pim]

Jimmy,

I've tried L'Epi Dupin, many times. I don't like it much however. I do go there still though, it's proximity to Le Bon Marché, and the convenient roundtable for singer diners at lunch time, make it last minute lunch choice for me from time to time.

The food there is ok, but the chef seems to be so fond of cloying sweet caramelised sauces that I don't like so much.

Ricearon,

Chacun a son goût I say. I much prefer Hermé's macarons than the cloying sweet plebeian version you find at random patisseries in Paris.

Thanks all for your comments.

[Jimmy]

Dear Pim....Damn nice to hear from u again! I mean that!....R u still in Paris?....I'm just trying to return the 'favor.'...I had such an average meal at L'os a Moelle (at your suggestion!) LOL....However your recommendation of L'Entredgeu was brilliant! I'll have to admit that. That Pigeon/foie gras combo haunts me. Can't wait to have it again, and that will be pretty soon. So please try this one..Le Temps Perdue 54 rue de seine 75006..01 46 34 12 08..It's the best piece of Lamb I've ever had!! Just good old fashion bistro fare(large portions) with homestyle presentations. Their treasure is a couple of older 'old school' chefs with tons of experience. It's probably their last stop. The young woman who owns/runs the place grew-up in the biz.....Try it.........Jimmy-in-Seattle

[shuna]

When I went to Ireland last year for a family affair I made it my goal to get to Paris even for a few days. Two, as it happened. Everyone said that that was not enough time but I have new yorker feet, an insatiable eye and unmatched persistance so I saw much of what I wanted to, ate a few incredible delicacies, followed your dining instructions and spent an entire day being directed to Hermes instead of Pierre Herme.

Luckily I was with a friend and his boyfriend, a native Parisian, who helped me find this sparse and elegant shop. I wanted to turn myself into dust and live in a corner.

When I ate the rose macaroon I was speechless and understood on a very basic level why I do what I do and why I have to live a long life of learning.

We are lucky to have this fourth generation pastry chef alive in our time. Especially one with such a rogue, rebellious nature and unique vision.

If I lived there I would devote an entire blog just to the details of his creations. Thank you for the photos.

[Laurent]

Pierre Hermé is doing a great job.. you should also try the belgian chocolatier Pierre Marcolini who has also a shop in Paris...(also in New York) he is also creating amazing things. I advice people travelling in brussel to go visiting his shop in the the Sablon market where you can find a very important chocolatier concentration
http://www.marcolini.be/

[poki]

Hi pim. It's my first time to write. I went to Pierre Hereme in this monday- malheureusement- it wasn't opening!! so I bought an ispahan in Laduree- that was eanough to supprise at me!! then- the one of Pierre's is better than that one? my GOD!