Pierre Hermé Paris Comes to Hong Kong
This May, Pierre Hermé Paris will be opening its first Hong Kong boutique in IFC. We’ll be looking to taste-test some new sweet sensations – mostly macarons and chocolates – from the “Picasso of Pastries” (as labelled by Vogue).
Beginning his career under the tutelage of famed Gaston Lenôtre, Pierre Hermé is responsible for introducing macaron flavours like rose and pistachio back in 1986 – which were considered bold back then, but are regarded as classic flavours now. His other adventurous flavours include lime and basil, white truffle and hazelnut and apricot and crunchy pistachio.
We can also expect to "ooh" and "aah" over combined flavours such as crème brulee (vanilla and caramel), imagine (matcha green tea and black sesame), infiniment chocolat porcelana (what else but pure-origin Venezuelan dark chocolate?), infiniment rose (rose and rose petals) and céleste (passion fruit, rhubarb and strawberry).
The bonbons chocolate selection includes makassar (salted butter caramel mousse ganache, covered in dark chocolate), ouvre-toi (sesame praline and nougat in milk chocolate) and lou (ginger and milk chocolate ganache with candied ginger).
Mr Hermé says he "enjoys a special relationship with chocolate, both physical and passionate. It is a substance that is not easy to domesticate…a particularly complex, sensitive ingredient.”
Just the flavour descriptions alone have made us somewhat salivate all over our keyboards; we won’t say what else happened when we read Mr Hérme’s quote on chocolate…
News from Foodie Magazine Hong Kong.
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