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The Patisserie of Pierre Herme Pierre Herme
Publisher: Culinary & Hospitality Industry Publication Services

Patisserie Sadaharu Aoki, is a few blocks away from Pierre Hermé and within walking distance to Jardin du Luxembourg. The Guardian has rated Sadaharu Aoki as one of the top pâtisseries in Paris, alongside big names like Pierre Hermé, Jean-Paul Hévin and La Pâtisserie des Rêves. Une réponse � “Alessi : essentiel de pâtisserie – matali crasset + Pierre Hermé”. The macaron is the little prince of French patisserie and while Lauderée in Dublin seduced me, it was Pierre Hermé in Paris who made me fall in love. Hey (author), thank you for bringing freshness on this topic. Be sure to try out the desserts from the Cordon Bleu pastry chef Gwen Lim who has apparently worked under Pierre Herme himself! This is a busy establishment, filled with Parisians and tourists alike. We make it patisserie porn o-clock thanks to these pictures of the new limited edition Infiniment Citron collection from Pierre Herme - take a peek! Rebecca dit : 29 mars 2011 � 9 h 09 min. This is the first pâtisserie stop for many people, and with good reason. Lunch at Angelina (see blog post) was followed by a mandatory visit to one of my favourite patisseries in the world Pierre Hermé. Hermé apprenticed to Lenotre at the age of 14, and was later the Chef de Patisserie for Fauchon . Heralded by Vogue as the 'Picasso of pastry', Pierre Hermé is known for creating exquisite pâtisserie, leading the way with innovative flavours. Autant je suis très gourmet pour le salé, toujours très curieux de découvrir ou redécouvrir de nouvelles saveurs, de nouvelles associations, de nouvelles. See below for a beautiful macaroon mash-up between Japanese fashion label Minä Perhonen and Parisian patisserie extraordinaire Pierre Hermé (sadly only available in Tokyo at this time) Posted by Emme at 6:00 pm. We had him bookmarked because he was mentioned by David Lebovitz. His students included Pierre Hermé and David Bouley. Mais si j'écris sur Pierre Hermé, c'est qu'il existe depuis quelques mois une tendance de plus en plus forte que je déplore et qui se développe dans ses échoppes : la quasi-disparition des pâtisseries dans les vitrines.