One Night Stand with Pierre Herme ~ the Dior of Desserts

Last night I had a brief encounter with the man himself. So stupefying…and cherished.

Seductively delicious.

assiette macarons ~ assorted macarons
white truffles with piedmont hazelnuts
rose petal
milk chocolate and passion fruit
passionately chocolate
3-flavored vanilla – mexican, madagascar and tahitian

variation autour du marron, du fruit de la passion et du thé vert matcha ~ variation of chestnut, passionfruit and green tea

révélation ~ puff pastry with tomato, mascarpone cream, olive oil, pieces of olive, tomato and strawberry compote

crème brulée au foie gras, compote d’airelles et poires ~ crème brulée with foie gras, cranberries and pear compote

tarte mogador ~ shortcrust pastry, milk chocolate and passion fruit ganache, roasted pineapple, flourless chocolate cake

emotion satine ~ compote of passion fruit, seasoned fruit segments, cream cheese cream, shortbread cubes

dessert ispahan ~ ispahan- rose-flavored macaron biscuit, rose petal cream with raspberries and lychees

sorbet ispahan – lychee, rose petal aromas, and raspberry sorbet

It was a night of focalized eating. Suddenly those ethereal patisseries all seemed so tangible in one evening. All were staged like jewels, flaunted like designers' collections and eaten like an adventure. What made my heart skipped a beat were these multihued little macaron babies so intricately bejeweled with such colors of style, with the 3-flavored Mexican, Madagascar, and Tahitian Vanilla one, being the most unassuming yet remarkable. Tasting like the richest vanilla ganache, the result is an intricate refinement of taste and texture.

One of his signatures Emotion Satine, my favorite of the night incidentally, is a winsome combination of obscenely creamy and rich cheese, passion fruit and seasoned orange segments, tart up with fragrant shortbread cubes. Soft, tangy, velvety and buttery, all these textures and taste come together delightfully in this creation. This dessert held me in wonderment the whole evening as we were swathed in the romantic hues of his symbolic Ispahan and the dreamiest sigh-soft creams of the enigmatic tri-layered Variation.

Oh! Did I mention I burped foie gras the whole night? :)


Now…don’t be painfully desirous of my dessert affair…just pop here for more epicurean pleasures and hedonic thrills.

All 7 plates of sensuous euphoria and just…2 lovely ladies. :)



"Picasso of Patisserie ~ the Dior of desserts"
Pierre Herme
World Gourmet Summit 2008
Grand Hyatt mezza9 from April 14 to 18 2008