wish list - Pierre Hermé Paris in Qatar
Written by Oryx
The man Vogue called ‘the Picasso of Pastry’ has invented an original world of tastes, sensations, and pleasures; revolutionising pastry-making with regard to taste and modernity. Created in 1997 by Pierre Hermé and Charles Znaty, the company has been expanding ever since, with several boutiques now located in Europe, Asia, and the Middle East, including a boutique in Lagoona Mall, Doha. Widely celebrated for the sublime macarons, Pierre Hermé Paris has many delicious treats.
Pierre Hermé has one golden rule when it comes to chocolate: bring out the pure, natural taste of each of the Grand Cru and Pure Origin chocolates selected.
Chocolat au macaron
Created in 2008, the Chocolat au Macaron is a natural encounter between the chocolate bonbon and the macaron, respecting the purity of the taste of chocolate while revealing the taste of the almond.
Inspired by Bulgarian cuisine, Pierre Hermé started to experiment with rose in 1985 – first pairing it with raspberry to create ‘Le Paradis’. After a few years of exploring this combination, Hermé - – who often reinterprets his own recipes – revisited Paradis and, by adding lychee, a new star was born – Ispahan.
Cake Infiniment Vanille
To create this mouth-wateringly tender almond and vanilla pound cake, Pierre Hermé has used his ‘house vanilla’ – a combination of vanilla from Mexico, Tahiti, and Madagascar – his concept of the ideal vanilla.
The jams at Pierre Hermé Paris are created in collaboration with Christine Ferber in Alsace, each handmade exclusively from fresh fruit and from recipes elaborated by Pierre Hermé. No more than 4kg of fruit is worked at once, in copper cooking pots to obtain jam of incomparable taste.
In its incarnation as a jam, Céleste celebrates rhubarb and strawberry, enhanced by the intensity of the passionfruit note. This balanced blend of flavours, wonderful with toasted brioche or plain yogurt, will add a sunny note to any breakfast. pierreherme.com