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

P IERRE HERM PARIS

CHOCOLATSPETITS GTEAUX & TARTESGOURMAND I SE S

CATALOGUE

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Pierre Herm is the Picasso of pastryJeffrey Steingarten Vogue Magazine USA

Pierre Herm : Pastry Provocateur.This dazzling Ptissier rethinks theArt of BakingJoe Ortiz Food & Wine

The Art of Perfection. Pierre Herm,worlds finest master ptissierChristopher Tan Wine & Dine

Pierre Herm, one of the stars ofEurope, member of the 50 leaders atthe forefront of changeBusiness Week

Pierre Herm alias The King ofMacaronPascale Renaud Numero

The man widely regarded as the toppastry chef in the worldDaphna Epstein Pastry Art & Design

The title for most inventive macarons belongs to legendary patissier Pierre HermJamie Cahill Financial Times

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

Parisian prince of pastries PierreHermMadeleine Marr Miami Herald

A Kitchen Emperor Who MarshalsNapoleonsAmanda 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 Herm. 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 Herm 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 21C.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 PRALINCHOCOLAT 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

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

CARRMENT 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

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 MACARONWHEN CHOCOLATE MEETS MACARON...

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

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

55.00

EXUBRANTEPart chocolate bar and part cake, thiscreation catches the senses by surpriseand overturns ones preconceived ideasabout dark chocolate. As chocolate-y asa chocolate bar but with a cornmealsabl base like a cake, Exubrante is anew kind of sweet treat to be admiredand shared. Its creation was inspired bya sculpture. As soon as Batrice Arthus-Bertrand showed me her creation, I wascaptivated by its spontaneity andpower, notes Pierre Herm, 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 ofExubrante, 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 Exubrante 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,Exubrante 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 Herm Paris and come ina transparent pack. Pierre Herm 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