"The Picasso of Pastries" to Launch IFC Boutique in May

Pierre Hermé Paris will bring its collection of Macarons & Chocolats to Hong Kong in May.

 

Since launching the first boutique in Tokyo in 1998, Pierre Herme Paris has opened stores throughout Asia, Europe and the Middle East, including Tokyo, Osaka, Paris, London and Dubai.

 

From May 2013, Hong Kong gourmets will have the chance to savour Monsieur Hermé's sweet sensations. Offering a delicious array of exquisite chocolates and macarons, the Pierre Herme Paris boutique will open at the IFC Hong Kong. 

 

Pierre Hermé's macarons have evolved over the course of his career. In 1986, he introduced what were considered bold new flavours at the time, like Rose and Pistachio, which are now classics. His passion continued to grow and he began to develop textures and combined flavours, like Lime & Basil and created seasonal macarons such as White Truffle & Hazelnut.

 

The diverse range of macarons available at Pierre Hermé Paris in Hong Kong will include Arabesque (Apricot & Crunchy Pistachio), Crème Brulee (Vanilla & Caramel Pieces), Imagine (Matcha Green Tea & Black Sesame Crisp), Infiniment Chocolat Porcelana (Pure Origin Venezuala Porcelana Dark Chocolate), Infiniment Rose (Rose & Rose Petals), Céleste (Passion fruit, Rhubarb & Strawberries) and Mogador (Milk Chocolate & Passion Fruit).

 

"I approach my work based on the combinations of flavours, in the same way a perfumer would," explains Mr Hermé. "I pick up associations of fragrances to turn into flavours, but it is never a literal translation, it's an interpretation. The perfumer uses his nose, the patissier his nose and mouth."

 

The Pierre Hermé Paris Bonbons de Chocolat selection includes Makassar (Salted-butter Caramel Mousse Ganache, covered in Dark Chocolate), Ouvre-toi (Sesame Praline & Sesame Nougat, enrobed in Milk Chocolate) and Lou (Ginger and Milk Chocolate Ganache with Candied Ginger).

 

"I wanted to go further in exploring the playful side of chocolate," adds Mr. Hermé. "I enjoy a special relationship with chocolate, both physical and passionate. It is a substance that is not easy to domesticate. It is a particularly complex, sensitive ingredient."

 

The Hong Kong boutique will be designed by retail luminary Masamichi Katayama, founder of Wonderwall, a Tokyo design firm behind some of the world's most celebrated retail spaces. Embodying the qualities of Pierre Hermé Paris, the interiors of the Hong Kong store will be defined by a refined elegance and tasteful sophistication.

 

Described as the "Dior of desserts" for his inspired creations, Pierre Hermé comes from a long heritage of pastry professionals and began his career at the age of 14 as an apprentice to Gaston Lenôtre. The influence of this legendary Master P'tissier was the beginning of a journey for Pierre Hermé who went on in his early 20's to become Head Chef P'tissier of the exclusive Parisian Food Hall Fauchon, where he remained for 11 years.

 

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