Comments on: Pierre Hermé

By: Adam

Adam — Sat, 02 Oct 2010 13:45:57 +0000

Hi Laura! I’m so happy to hear about your fabulous trip with your daughter. It sounds like she has really good taste . I hope you guys had a charming and wonderful experience at Alain Ducasse for breakfast. It’s easy to get lost in the selection of red jams at Hediard, isn’t it?

Take care,
Adam

By: A Life Worth Eating – El Bulli

A Life Worth Eating – El Bulli — Wed, 29 Sep 2010 23:35:01 +0000

[...] It was lightly dressed with aged balsamic vinegar, very similar to the specials edition macarons Pierre Herém released during Christmas 2008. The beet juice looked like blood, but aside from staining the [...]

By: Laura

Laura — Sun, 26 Sep 2010 14:44:58 +0000

My daughter and I visited Paris in early July. She is now 13, and she fell in love with Paris, primarily for the food. The macaron was her favorite, and we taste tested our way through Laduree’s and Pierre Herme’s. We thought Laduree’s were much better. My daughter has now decided that she’d like to study to be a pastry chef. We’re currently working our way through several David Lebovitz, Pierre Herme, and Julia Child cookbooks. We’ve made several batches of macarons after countless hours of studying tips online, and although I’m not a trained pastry chef, our macarons are starting to turn out really yummy. They have feet! I think when I’m done raising my 2 girls I’ll go to NYC to study pastry, too.

Keep your blogs coming! We ate breakfast at the Plaza Athenee Paris because we wanted your experience. Of course, we headed to Hediard to buy jam before leaving town; it’s divine!

By: GitteK

GitteK — Sat, 14 Aug 2010 16:53:40 +0000

OK, that does it !! I am sitting here with my veggie soup and you are test-eating your way through Pierre Hermé.

I am so much going for a Ispahan this October, if they make it in the Fall ?? Never tried it, but read lots of raving reports.

By: Rachael

Rachael — Wed, 20 Jan 2010 23:59:22 +0000

i can’t wait to go to Paris and try this…

I enjoy your fabulous description!

~the-confectionist

By: tchad

tchad — Mon, 02 Feb 2009 18:14:45 +0000

I completely agree with you about the macarons–I tried the whole lot and not one stood out definitively as amazing (or even worthy of a second bite). Nonetheless, I must disagree with you about the croissants. Perhaps it was because I was first in line and then took my acquisitions right across the street to St. Sulpice, but the croissants were the best I had on my last trip–the chocolate slightly better than the plain, an ideal balance between chewy, flaky, crispy, and buttery. I also tried the Ispahan croissant which while strange was delicious, even better than the real Ispahan. To be fair, I went back at a later time the next week and the croissants were not as good–still solid, but not spectacular. Tiny flavor window, I surmise.

By: Julot-les-pinceaux

Julot-les-pinceaux — Mon, 12 Nov 2007 13:44:31 +0000

To my taste, the unknown macarons of Grégory Renard are the best, less decadent and more tasty than Herme’s: http://www.julotlespinceaux.com/2007/09/discover-gregory-renards-macaroons.html

By: Jeremy

Jeremy — Sun, 11 Nov 2007 03:52:18 +0000

Once exams are over on Friday, I’ll start posting Shanghai reviews, although it’s not as exciting as French food…

By: Adam

Adam — Thu, 08 Nov 2007 16:29:32 +0000

Thanks! I hope to take a little trip to Ladurée this weekend.

By: Phyllis

Phyllis — Wed, 07 Nov 2007 00:17:44 +0000

I thoroughly enjoyed your dissection of Pierre Hermé. Reading it was (dare I say it?) as entertaining as having a snack. Keep the Parisian dessert reviews coming! They are of particular interest to me. Thanks!