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MACARONS ENTREMETS CONFISERIES GLACES & SORBETS SURPRISES PETITS-FOURS DESSERTS VIENNOISERIES GÂTEAUX DE VOYAGE PIERRE HERMÉ PARIS CHOCOLATS PETITS GÂTEAUX & TARTES GOURMANDISES CATALOGUE

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Page 1: Php uk catalogue

MACARONSENTREMETSCONF I SER IESGLACES & SORBETSSURPR I SESPET ITS - FOURSDESSERTSVIENNOI SER IE SGÂTEAUX DE VOYAGE

P IERRE HERMÉ PARIS

CHOCOLATSPETITS GÂTEAUX & TARTESGOURMAND I SE S

CATALOGUE

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“Pierre Hermé is the Picasso of pastry”Jeffrey Steingarten – Vogue Magazine USA

“Pierre Hermé : Pastry Provocateur.This dazzling Pâtissier rethinks theArt of Baking”Joe Ortiz – Food & Wine

“The Art of Perfection. Pierre Hermé,world’s finest master pâtissier…”Christopher Tan – Wine & Dine

“Pierre Hermé, one of the stars ofEurope, member of the 50 leaders atthe forefront of change”Business Week

“Pierre Hermé alias The King ofMacaron”Pascale Renaud – Numero

“The man widely regarded as the toppastry chef in the world”Daphna Epstein – Pastry Art & Design

“The title for most inventive macarons belongs to legendary patissier Pierre Hermé”Jamie Cahill – Financial Times

“And then of course, there are thefamous macaroons. These tiny almondcakes filled with ganache have longbeen the quintessential Parisian pastry.Hermé’s renditions, however, come in bold colours and original combina-tions.”Departure (US) – Simone Girne

“Parisian prince of pastries PierreHermé”Madeleine Marr – Miami Herald

“A Kitchen Emperor Who MarshalsNapoleons”Amanda Hesser – The New York Times

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Assortment (60g) £9.50Assortment (120g) £17.00Assortment (210g) £28.00Assortment (350g) £43.00Assortment (500g) £53.00Assortment (750g) £84.00Assortment (900g) £99.00Per piece £1.50

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Chocolate and raspberry ganache, rose andlychee fruit paste, enrobed with dark chocolate

Bitter chocolate ganache, nougatine with cacaonibs, enrobed with dark chocolate

Salted-butter caramel mousse ganache, enrobedwith dark chocolate

Bitter chocolate and passion fruit ganache,orange fruit paste, enrobed with dark chocolate

Bitter, intensely chocolate ganache, enrobed with dark chocolate

Ginger and milk chocolate ganache, candied ginger, enrobed with dark chocolate

Crunchy, melt-in-your-mouth hazelnut praline, enrobed with dark chocolate

Bitter chocolate and lime and yuzu ganache, enrobed with dark chocolate

Almond paste with candied orange filling lightly flavoured with Grand-Marnier, enrobed with dark chocolate

Passion fruit and milk chocolate ganache, enrobed with milk chocolate

Almond praline, lemon zest, enrobed with milk chocolate and roasted almonds

Caramelized cinnamon and milk chocolateganache, enrobed with milk chocolate

Gianduja with olive oil and fleur de sel, bits of black olives, enrobed with dark chocolate

Sesame praline, sesame nougatine, enrobed with milk chocolate

Bitter chocolate ganache with Laphroaig whisky10 year old single cask, enrobed with dark chocolate

ISPAHAN

PIETRA LOU MOGADOR

CHOC CHOCOLAT AMBRE BALTHAZAR

INTENSE ALMERA

Chocolate and vanilla ganache (vanillas fromMexico, Madagascar and Tahiti), enrobed withdark chocolate

INFINIMENT VANILLE

OUVRE-TOI

SATINE

MAKASSAR

CORSO

AZUR

MATHILDA

New

Pure origin Chuao chocolate and blackcurrantganache, blackcurrants, enrobed with dark chocolate

CHUAONew

New

Crispy praline with bits of roasted and salted corn,orange fruit paste, enrobed with dark chocolate

TSUKINew

MASTER'S PHILOSOPHY ON CHOC-OLATE “I believe that chocolate bon-bons should have an outer coating thatis neither too thin, nor too thick” saysPierre Hermé. “The resulting texturecontrasts with the tender moistness ofthe ganache or the crunch of the pra-lines. I enjoy a special relationship withchocolate, a substance that is not easyto domesticate. It's a particularly com-plex, sensitive ingredient. To keep itsphysical properties under control, youneed to pay close attention to tempera-ture and hygrometry.” Having reachedthe highest level of technical virtuosity,Pierre Hermé can allow his imaginationfree reign in exploring the infinite pleasures of chocolate. Like a magicpotion, chocolate is a source ofintense, unique pleasure. In order tofully savour the desirable character-istics of a fine chocolate, it shouldbe consumed in a quiet environ-ment at a moment when hungerhas sharpened one's senses.Chocolate releases its full aro-mas and its ideal texturewhen held at a tempera-ture of about 21°C.Brilliance, roundness,

intense flavours, thecrunch ofthe brittlecoa t i ng

that gives way as you bite into it… theseare the first forms of expression challeng-ing the senses. When it melts in yourmouth, the chocolate enchants thepalate with its tender, melting textureand triggers a series of sensations thateventually invade the entire body. Thepalate proceeds to memorize these sen-sations, leaving behind a pleasing after-taste, a sign of character which pro-longs the pleasure and encourages oneto repeat this experience.

A

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CROQUANTS AU PRALINÉCHOCOLAT AU LAIT

Nougatine, tender and crisp hazelnut praline,enrobed with milk chocolate

CHOCOLAT NOIR Nougatine, tender and crisp hazelnut praline,enrobed with dark chocolate

12-piece Assortment £24.00

New

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98

PH CUBE

CORSO Gianduja with olive oil and fleur de sel, bits ofblack olives, enrobed with dark chocolate

INTENSE Bitter, intensely chocolate ganache, enrobed withdark chocolate

PIETRA Crunchy, melt-in-your-mouth hazelnut praline,enrobed with dark chocolate

36-piece Assortment £28.50

NOUGATINESISPAHAN

Raspberry and rose nougatine, enrobed with darkchocolate

CARRÉMENT CHOCOLAT Chocolate nougatine, enrobed with dark chocolate

MOGADOR Passion fruit nougatine, enrobed with milk chocolate

SATINE Passion fruit, orange and yogurt nougatine, en-robed with dark chocolate

20-piece Assortment £26.0036-piece Assortment £46.00

New New

Page 6: Php uk catalogue

This encounter between a chocolate and a macaron gives rise to a moment of purewonder. It's not really a chocolate bonbon, nor is it really a macaron. It's a deli-cious hybrid, a new genre that fully respects the purity of the taste of chocolatewhile bringing out the taste of the almond... raising gourmandise to new heights.

CHOCOLAT AU MACARON…WHEN CHOCOLATE MEETS MACARON...

INTENSEBitter chocolate ganache, chocolate macaron biscuit and almond paste, enrobed with dark chocolate

CHLOÉRaspberry and chocolate ganache, raspberrymacaron biscuit and almond paste, enrobed with dark chocolate

MOGADORMilk chocolate and passion fruit ganache, passion fruit macaron biscuit and almond paste,enrobed with milk chocolate

PIETRAHazelnut praline, chocolate macaron biscuit and almond paste, enrobed with dark chocolate

12-piece Assortment £22.0020-piece Assortment £29.00Per piece £1.60

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EXUBÉRANTEGanache of Pure Origin chocolate fromVenezuela, gianduja with cornmeal sablé, bits ofsalted-butter caramel, almonds roasted with saltand pepper, dark chocolate coating

£55.00

EXUBÉRANTEPart chocolate bar and part cake, thiscreation catches the senses by surpriseand overturns one’s preconceived ideasabout dark chocolate. As chocolate-y asa chocolate bar but with a cornmealsablé base like a cake, Exubérante is anew kind of sweet treat to be admiredand shared. Its creation was inspired bya sculpture. “As soon as Béatrice Arthus-Bertrand showed me her creation, I wascaptivated by its spontaneity andpower,” notes Pierre Hermé, who haslong admired the artist's work. “Theform has a precision and a powerfulsense of character. It held out a greatattraction for me, inspiring me with anew and different way to use dark choc-olate.” As for the composition ofExubérante, the powerful bitterness ofPure Origin dark chocolate fromVenezuela is counterbalanced by thesweet supple taste of gianduja and high-lighted by a note of caramel made fromsalted butter. Admire Exubérante in itsblue presentation package and thentake it out and share it. Simply bitethrough the thin chocolate shell to thetender centre, rich with textures andtastes. Relaying taste sensations inspired by asensuous, disconcerting work of art,Exubérante combines the pleasures of acake and a chocolate bar…. sheer blissfor chocolate connoisseurs!

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ABSOLUMENTThese ganache and praline treats madewith dark or milk chocolate come in fin-ger form. Variations on a theme, theyfeature the favourite flavour combina-tions of Pierre Hermé Paris and come ina transparent pack. Pierre Hermé recallshis conception of these products: “WithAbsolument Chocolat, I wanted to takemy exploration of the fun side of choco-late one step further, imagining a whim-sical fantasy, a different kind of plea-sure. The finger format evokes lesssophisticated chocolate candies, invok-ing a lighter, less sophisticated moodthan one has when consuming a choco-late bonbon. These treats are based onthe same recipes as those used for choc-olate bonbons, but they are eaten in adifferent way. I like to think that thesechocolates are a personal treat, easy tocarry and perfect for a snack any time.”

MOGADOR - Passion fruit and milk chocolateganache, enrobed with milk chocolate MATHILDA - Almond praline, lemon zest, enrobedwith milk chocolate and roasted almondsAssortment (120g) £13.50

INTENSE - Bitter, intensely chocolate ganache,enrobed with dark chocolate PIETRA - Crunchy, melt-in-your-mouth hazelnut pra-line, enrobed with dark chocolateAssortment (140g) £13.50

ABSOLUMENT CHOCOLAT NOIR

ABSOLUMENT CHOCOLAT AU LAIT

CARAMEL - Dark chocolate, caramel bits FRAMBOISE - Dark chocolate, raspberry bits

GINGEMBRE - Milk chocolate, candied ginger,roasted shred coconutAssortment (90g) £13.50

ABSOLUMENT CHOCOLAT ASSORTIMENT

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CHOCOLAT NOIR - Almond praline with bits ofroasted and salted corn kernels, enrobed withdark chocolateCHOCOLAT AU LAIT - Almond praline with bits ofroasted and salted corn kernels, enrobed with milkchocolate Assortment (120g) £13.50

ABSOLUMENT PRALINÉ

Page 8: Php uk catalogue

This preparation yields hot chocolate that is thick, frothy and full of flavour... Five different varieties invite one to relax andenjoy. For even more delicious, creamy and frothy hot chocolate, Pierre Hermé recommends using a whisk designed espe-cially for hot chocolate, which provides the correct texture and allows the purity of chocolate aromas to be maintained andthen revealed at their maximum.

INFINIMENT VANILLE Dark chocolate, vanilla from Tahiti, Madagascarand Mexico250g £12.00

MOGADOR Dark chocolate and passion fruit 250g £11.50

INTENSEDark chocolate250g £11.50

CANNELLE DE CEYLAN Dark chocolate and Ceylon cinnamon250g £11.50

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CHOCOLATECOVERED CANDIEDFRUITS

SLIVER OF CANDIED ORANGE PEEL, ENROBED WITH DARK CHOCOLATE

180g £28.00

CANDIED GINGER, ENROBED WITH DARK CHOCOLATE

180g £28.00

CANDIED ORANGE FLAVOURED WITH RASPBERRY,

ENROBED WITH DARK CHOCOLATE

MOIST APRICOT FLAVOURED WITH VIOLET,

ENROBED WITH DARK CHOCOLATE

CANDIED GINGER FLAVOURED WITH BANANA,

ENROBED WITH MILK CHOCOLATEAssortment (180g) £28.00

CHOCOLAT CHAUDHOT CHOCOLATE BEVERAGE PREPARATION

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Express CurbsideServiceA quick phone call to us on 0207 24503 17 ten minutes in advance and yourpre-paid order will be brought to yourvehicle when you pass by our boutique.

Business GiftsPierre Hermé Paris offers a selection ofseasonal products available all yearround in boxed gift setsPlease contact our Corporate SalesDepartment on 0207 235 37 41.

Catering & Special OrdersFor cocktail parties, receptions, events,fashion shows and press launches,please call our sales team at 0207 23537 41.Our specialized production centre isalso ready to fill special orders for cor-porate customers or individuals.

Our e-gourmandisesBoutiqueYou can order Pierre Hermé Paris maca-rons, chocolates, petits-fours and othersweet confections by internet, for deliv-ery in Europe. www.pierreherme.com

Delivery in LondonOur sales team is ready to take yourorder. Delivery from Monday toSunday, between 10.00 am and 8.00pm. Prices available upon request.

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SERVICESOUR

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EVERYBODY LOVES MACARONSMacarons only weigh a few grams, butthat's enough to leave your senses quiv-ering with pleasure. Their thin, crispshell, slightly rounded shape, temptingcolours, and tender interiors draw devo-tees to devour them with their eyes, andcaress their smooth surface. Their fla-vours solicit the nose and, when onebites into that crisp shell, the ears tinglewith pleasure and the palate is finallyrewarded.

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Page 11: Php uk catalogue

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Vanillas & Caramel Bits

Price per piece £1.85Price per kilo £80.00

NewCRÈME BRÛLÉE

Olive Oil with Mandarin OrangePrice per piece £1.85Price per kilo £80.00

New HUILE D’OLIVE À LA MANDARINE

Peach, Apricot & SaffronPrice per piece £1.85Price per kilo £80.00

ÉDEN

Jasmine Flower & Jasmine TeaPrice per piece £1.85Price per kilo £80.00

JASMIN

Carrot, Orange & CinnamonPrice per piece £1.85Price per kilo £80.00

NewMÉTISSÉ

Mint Price per piece £1.85Price per kilo £80.00

MENTHE

Matcha Green Tea, Azuki Red Bean, Lime & GingerPrice per piece £1.85Price per kilo £80.00

NewDÉPAYSÉ

Milk Chocolate, Banana, Passion Fruit & CandiedGinger Price per piece £1.85Price per kilo £80.00

NewARABELLA

Chestnut & Matcha Green TeaPrice per piece £1.85Price per kilo £80.00

MARRON & THÉ VERT MATCHA

White Truffle & Hazelnut

Price per piece £1.85Price per kilo £80.00

TRUFFE BLANCHE & NOISETTE

Quince & RosePrice per piece £1.85Price per kilo £80.00

COING & ROSE

Pure Origin Chuao Dark Chocolate, Blackcurrant and Blackcurrant BerriesPrice per piece £1.85Price per kilo £80.00

CHUAO INFINIMENT CARAMEL

Salted-Butter Caramel

MOGADOR

Milk Chocolate & Passion Fruit

INFINIMENT CHOCOLAT

Pure Origin Venezuela Porcelana Dark ChocolatePrice per piece £1.85Price per kilo £80.00

Price per piece £1.85Price per kilo £80.00

Price per piece £1.85Price per kilo £80.00

The Macaronaccording to Pierre Hermé

ROSE

Rose & Rose PetalsPrice per piece £1.85Price per kilo £80.00

FRAGOLA PIETRA

Hazelnut Praline Strawberry & Balsamic VinegarPrice per piece £1.85Price per kilo £80.00

Price per piece £1.85Price per kilo £80.00

Gift Boxes

“Vanilla, coffee, raspberry and choco-late are the traditional macaron flavoursthat have always delighted connois-seurs. I love them in other flavours, too:fresh mint, salted butter caramel, rose,Earl Grey tea, milk chocolate and pas-sion fruit. All of these flavours poeticallyand appetizingly promise a mouthful ofhappiness.”

7-macaron Assortment £14.0012-macaron Assortment £22.0016-macaron Assortment £31.0020-macaron Assortment £35.0020-macaron Assortment (Coffret Initiation) £50.0040-macaron Assortment £71.00

LES INCONTOURNABLES DE PARIS 7-macaron Assortment

LA GALERISTE16-macaron Assortment

LE MAKE-UP ARTIST16-macaron Assortment

LA DÉCORATRICE16-macaron Assortment

SIGNATURE 40-macaron Assortment

COFFRET INITIATION20-macaron Assortment

TOUT LE MONDE EN PARLE40-macaron Assortment

12-macaron Assortment

20-macaron Assortment

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Perfect with pastries, cakes of all kinds,macarons, chocolates and petits-fours,Pierre Hermé’s own teas are the resultof a painstaking process of selectionand flavour composition. “Tea is anoble product that accompanies sweetdishes as well as savoury ones. I liketea with my pastries because this com-bination develops pleasing gustatorybalances. The teas are slightly bitter,cutting the sweet taste yet enhancing it.That's why I have composed blendsand selected teas that go perfectly withmy creations.”

CÉRÉMONIE

Sencha green tea flavoured with almond, cardamom and jasmine90g £11.00

JARDIN DE PIERRE

Teas flavoured with citrus, jasmine, rose and violet90g £11.00

EARL GREY FLEURS BLEUES

Black teas flavoured with bergamot90g £11.00

ENVIE

Black teas flavoured with blackcurrant and violet90g £11.00

ISPAHAN

Black teas flavoured with lychee, raspberry and rose 90g £11.00

SATINE

Black teas flavoured with passion fruit and orange 90g £11.00

YU

Black teas flavoured with yuzu, citrus and apple90g £11.00

RARE, AROMATICTEAS

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Page 13: Php uk catalogue

Prepared by Christine Ferber using freshfruit only.

JAMS

2524

220g £8.90

220g £9.50

220g £8.90

Recipes by Pierre Hermé

CÉLESTEStrawberry, rhubarb & passion fruit

ÉDEN Peach & saffron with pieces of tender apricot

ENVIEPear & violet, blackcurrant

ISPAHANLychee, raspberry & rose

MOGADOROrange, apricot & pineapple

MONTEBELLOStrawberry & pistachio

SATINEOrange, passion fruit & mango

Recipes by Christine Ferber

ABRICOTS À LA VANILLEApricot & vanilla

FRAISES MARA DES BOISMara des Bois strawberry

FRAMBOISES À LA VIOLETTE Raspberry & violet

MYRTILLES DES BOIS Wild bilberry

ORANGES AMÈRESBitter orange

From end November to end JanuaryCONFITURE DE NOËL

Nuts, dried fruits, spices and quince juice

Page 14: Php uk catalogue

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POUND CAKES

CAKE ISPAHAN

CAKE CHOCOLAT & PRALINÉ

Almond pound cake flavoured with rose, raspberry gelée

£18.00

Chocolate pound cake, hazelnut layered praline, dark chocolate with roasted almonds

£17.50

CAKE AU CITRON

CAKE AUX FRUITS

£16.00

Pound cake with lemon zest

Dried and candied fruit pound cake, flavouredwith aged rum

£17.50

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OASIS

Lime candied fruit paste, strawberry & basil candied fruit paste 240g £15.50

CONSTELLATION

Orange and cardamom candied fruit paste,strawberry candied fruit paste240g £15.50

ISPAHAN

Rose and lychee candied fruit paste, raspberrycandied fruit paste240g £15.50

SATINE

Orange candied fruit paste, apricot & passionfruit candied fruit paste 240g £15.50

ASSORTMENT ISPAHAN, CONSTELLATION, OASIS

240g £15.50

CANDIED FRUIT PASTE

CALISSONS

28

CALISSONSAlmond paste with melon and candied orange, thin layer of sugar280g £29.00

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Famous for his pastries and macarons, Pierre Hermé applied his innovative talents ina new yet related direction in the Spring of 2008 by creating two scented candles.“This is a natural extension of my work on taste,” notes the pastry chef. In recentyears, Pierre Hermé has been working with master perfumers, reinterpreting theirolfactory creations as sweet gourmet pleasures. Today, Pierre Hermé is taking thereverse tack in creating his scented candles. Drawing on the gourmet repertory con-tained in his imagination, he has invented fragrances for the home. The pastry chefadmits that he finds the perfumer's art exciting, for he sees “obvious similarities be-tween perfume-making and pastry-making. Our senses of taste and smell are comple-mentary.” A discerning hedonist, he adds: “The flavours of a pastry develop andchange on the palate just as a perfume does on the skin.”

BOUGIES PARFUMÉESSCENTED CANDLES

BOUGIE PARFUMÉE SUCRE DE BOIS THE “SUCRE DE BOIS” SCENTED CANDLE

Sucre de Bois is a scented candle created by PierreHermé in cooperation with Olivia Giacobetti, per-fumer in Paris. The Sucre de Bois candle is fragrantwith the luscious notes of muscovado sugar, maple,Bourbon vanilla and passion fruit.

BOUGIE PARFUMÉE HERBE D’AMANDESTHE “HERBE D’AMANDES” SCENTED CANDLE Created in cooperation with master perfumer Jean-Michel Duriez, the name “Herbe d’amandes”, ascomplex and subtle in spirit as a haiku, suggests asophisticated bouquet of aromas in which the cap-tivating power of tonka bean from Mexico isenlightened by the green, herbal notes of yerbamaté.

Scented Candle (75 g) £23.00Scented Candle (190 g) £34.00Scented Candle Duo (2 x 75 g) £32.00

CHEESE CAKE CHOCOLATLorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam.

EVENTS & GIFTS Pierre Hermé Paris offers exceptional pro-ducts for outstanding events and wonder-ful gifts for special occasions. Our salesteam is at your disposal to help you carryout the project that you have in mind.

EVERY OCCASION IS UNIQUE andshould be celebrated as such. Let ushelp you develop a truly original, person-alized gift.

LOOKING FOR AN OUTSTANDINGGIFT? Offer customized macarons.Connoisseurs will love knowing thatPierre Hermé has created an original,one-of-a-kind macaron recipe especiallyfor them. Please call our sales team at0207 235 37 41 (Monday throughFriday from 9 a.m. to 6 p.m.).

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PARIS72 rue Bonaparte Paris 6e

185 rue de Vaugirard Paris 15e

Publicisdrugstore 133 avenue des Champs-Élysées Paris 8e

Galeries Lafayette 40 boulevard Haussmann Paris 9e

Espace Souliers (Sous-sol) - Espace Luxe (1er étage)58 avenue Paul Doumer Paris 16e

4 rue Cambon Paris 1er

39 avenue de l’Opéra Paris 2e

Printemps Parly II avenue Charles-de-Gaulle Le Chesnay (78)Le Royal Monceau 37 avenue Hoche Paris 8e

STRASBOURGGaleries Lafayette 34 rue du 22 Novembre Strasbourg (67)

TOKYOThe New Otani 4-1 Kioi-cho, Chiyoda-ku, Tokyo 102319, Ikspiari 1-4 Maihama, Urayasu-shi, Chiba-ken 279

La Porte Aoyama 5-51-8 Jingumae, Shibuya-ku, Tokyo 150Isetan Shinjuku B1F3 14-1 Shinjuku, Shinjuku-ku, Tokyo 160

Nihonbashi Mitsukoshi B1F Honkan 1-4-1 Nihonbashimuromachi, Chuo-ku, Tokyo 103Shibuya Seibu Bat A B1F 21-1 Udagawa-cho, Shibuya-ku,Tokyo 150

Daimaru Tokyo New Store 1F 1-9-1 Marunouchi, Chiyoda-ku, Tokyo 100Ikebukuro Seibu B1 F, 1-28-1 Minami-ikebukuro, Toshima-ku, Tokyo 171

LONDONSelfridges 400 Oxford Street London W1A

13 Lowndes Street London SW1X

www.pierreherme.comAll chocolates, macarons and many other sweet pleasures on the web.

Delivery in UK and Europe.

Pierre Hermé Paris. R

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Hermé Paris products are subject to change without notice.