PIERRE HERMÉ CREATES A NEW COLLECTION OF EPHEMER MACARONS
In 2013, Pierre Hermé continues his gourmet stroll through his “Jardins”. A new collection of ephemeral macaroons. Combinations of flavours chiselled in the manner of a perfumer. Imaginary gardens, like the nature that inspires them. Flowers, so fresh. Exquisite spices. Sensual fragrances. A need to escape. Pierre Hermé invites us on a journey, taking us to another place, between dream and pleasure. An Eden. A new experience takes shape. A sensory paradise where sweet flavors enchant the palate. The dew is still beading on the flowers. The sun warms the citrus. Fruits blush with pleasure. Aromatics warm the senses. Refined, fragile, each Garden is an ode to nature. Fleeting, gourmet moments, like the fragrances from which Pierre Hermé draws his inspiration.
LES JARDINS TIN OF MACARONS
(7 pieces) : 17 euros
On sale in Pierre Hermé Paris boutiques from January 7, and online at www.pierreherme.com – Delivery anywhere in France and Europe.
JANUARY 2013
JARDIN PAMPLEMOUSSE
Pamplemousse, Clove, Nutmeg & Candied Grapefruit
Clin d’oeil à la richesse du jardin botanique de Pamplemousse, au coeur de l’île Maurice, c’est à partir d’une odeur, un parfum familier, que Pierre Hermé a imaginé ce macaron. A perfect showcase for the taste of citrus, between the grapefruit cream embellished by grated cloves and nutmeg, and the gourmet peaks provided by the pieces of candied grapefruit. An ode to the sublime grapefruit
FEBRUARY 2013
JARDIN SUCRÉ
Caramel & Rose
Intense sweetness in this macaron that naturally combines two sweet flavors made to love each other. While the rose initially attacks, the caramel tempers this exuberant character to prolong the taste. A sugar dream.
MARCH 2013
JARDIN DU MAQUIS
Chocolat & Miel du Maquis Corse
A tribute to the complex flavors of Corsican Maquis honey. A precious booty studded with wild notes of herbs and shrubs. Pierre Hermé extends the grace with a surprisingly low-bitter chocolate ganache to allow this singular honey to express all its facets. A bewitching, fragile balance, in the image of nature on the Isle of Beauty.
APRIL 2103
JAPANESE GARDEN
Morello cherry, Lemon & Tonka bean
Inventing an imaginary Sakura flower is the fantasy behind this macaroon, which gives the illusion of coming straight from Japan. For your pleasure, Pierre Hermé redesigns the taste of the cherry blossom as painted by the masters of the Quattrocento. By combining the acidity of Morello cherry with the bitterness of a tandem of lemon zest and Tonka bean, he delivers his ideal flower flavor, more intense and truer than nature.
MAY 2013
JARDIN D’AMBRE
Rose & Amber
Inspired by the woody note of Amber borrowed from the perfume repertoire, Pierre Hermé breaks it down to reconstitute a scent and taste that baffles the senses. Combined with a light caramel cream, it counterbalances the fragrance of the rose cream, leaving only a delicate floral note on the palate.
JUNE 2013
JARDIN POTAGER
Apple, Mint, Cucumber & Arugula
A mischievous creation. A vegetable garden that fits in the palm of your hand. A macaroon that conceals a cream with notes of apple, mint, cucumber and rocket. A combination of lively, herbaceous notes composed by Pierre Hermé like a perfume straight out of his imagination. More than a sensation, it’s a taste.
JULY 2013
JARDIN FRUITÉ
Lime & Red Fruit
A creation inspired by Pierre Hermé’s gourmet penchant for red fruit salad seasoned with lime zest. Under the round shell, the natural meeting of these flavors. Or when lemon zest cream is combined with red fruit compote. An obvious surprise.
AUGUST 2013
JARDIN ANDALOU
Olive Oil with Tangerine & Red Fruits
A marriage of the heart to the rhythm of flamenco. A passionate encounter of extraordinary tangerine flavors, released in an olive oil cream, with the vivacity of red fruits dominated by wild strawberry concentrated in a compote.
SEPTEMBER 2013
JARDIN MERVEILLEUX
Mandarin Olive Oil & Cucumber Water
Mandarin olive oil and cucumber water. Two fragrances that Pierre Hermé has delicately combined in a macaroon, like a reinterpretation of the marine note borrowed from the perfume repertoire. Not quite citrus, not quite cucumber. Just a taste. Or the astonishing iodized scent of a wonderful garden.
OCTOBER 2013
JARDIN DANS LES NUAGES
Chocolat & Sel Fumé
In this macaron, the whole experience of the chocolate bonbon Nuage. Based on the sensation of a note expressed in Bordier’s smoked salt butter, this chocolate macaron is subtly smoked in turn. Dressed in a hint of curry, the smoky note is light, awakening the suave chocolate ganache and ultimately sweeping the senses away. A happy encounter between the timidity of chocolate and smokiness at its most delicate.
NOVEMBRE 2013
JARDIN DANS LES BOIS
Vanille, Vieux Rhum Brun Agricole & Bois de Cèdre
A new interpretation of the taste of vanilla, perhaps its most masculine facet, is what’s at play in this all-blond, all-round macaron. A single creamy texture encased in a soft shell that, at first bite, celebrates the woody note of the bean revealed by the subtle blend of old agricultural rum and cedar wood. Another idea of vanilla according to Pierre Hermé, to be savored like a solitary reverie.
Cette publication est également disponible en : Français (French)
