Visiting Pierre Herm�'s Pastry Shop in Paris

fx

Sun, 1 May 2016 08:04:18 GMT

Well the line goes alongside the counter so indeed you have time to look at each item profusely before your number is up! I suppose that if you come outside lunch hours and weekends there should be little waiting. This is one of the few shops where I don"t mind the waiting too much.

Annie

Sat, 30 Apr 2016 02:43:30 GMT

With the long lines, is there a way to browse before deciding? It seems looking around should be a colorful part of the experience and care should be made in deciding. You mention a booklet. It that readily available, with desriptions of flavors? Is there a time to go that is the least crowded or the worst? Thanks, Annie

fx

Wed, 16 Mar 2016 11:09:15 GMT

Muchas gracias por la visita!

Tamzie

Sun, 5 May 2013 01:50:05 GMT

Hello there.
PH now does produce other pastries including croissant. And please test all the pastry shops of all the cities of all the world before you make grand statements such as "Tokyo is the only place outside France for serious French pastry" - there are many chefs who have trained under the greats in Paris and have scattered to the four corners of the globe, taking exceptional skills and passion with them.

Sandra Rinc�n

Fri, 29 Mar 2013 02:58:46 GMT

Soy amante de la pasteler�a francesa y aunque no tengo nada de experiencia porque hasta ahora comenc� a estudiar, por lo que he visto y he le�do son las delicias m�s exquisitas del mundo, me gust� el art�culo y me gustar�a alg�n d�a si quiera poder tener mi propio negocio con pasteler�a como �sta si no parecida. Soy de Bogot� - Colombia y me gustar�a que me orientaran por donde debo empezar para llegar a hacer pasteler�a francesa.

Mil gracias

Nieves Figueroa

Thu, 3 Jan 2013 20:06:56 GMT

Me gusta su art�culo por que amo la pasteler�a francesa, a mi uno de los dulces que mas me gustan son los �clair, pero los macarroon son lo m�ximo gracias por su art�culo solo de imaginarme los dulces se me hace agua la boca, tratar� de buscar uno de los libros de Pierre Herm� aca en Caracas Venezuela.

Egon J.

Fri, 30 Sep 2011 16:51:52 GMT

Malheureusement pour Pierre Herm� mais heureusement pour nous, de nouvelles boutiques concurrentes ont vu le jour avec � leurs t�tes de jeunes p�tissiers vraiment talentueux, surtout ces 2/3 derni�res ann�es. Et avis personnel, j"ai l"impression que PH se repose un peu sur ses lauriers. Mais il n"en reste pas moins tr�s haut dans le panth�on macaronique � Paris.

Bego�a

Tue, 15 Mar 2011 17:24:42 GMT

Pronto me voy a ir a Paris y gracias a esta informaci�n me voy a pasar por la pasteleria, no me lo pienso perder

Cheryl S.

Sat, 26 Feb 2011 03:35:24 GMT

Great post and loved the photos.
I was wondering if you have ever tried any of Herme"s "Isiphan" creations. They look provocatively delicious.
I am planning a trip to Paris in the next month and Herme"s is the first place I run to after dropping off the luggage:)

Agathe

Wed, 9 Feb 2011 14:45:14 GMT

Hi, I haven"t had the pleasure of experiencing a taste of the great Herme"s macarons, but I was wondering if there is a course I could take run by your establishment. I work for a charity where we finance ourselves by making cookies and chocolates to sell, and it would be a huge inducement for our underpriviledged children if we had your macarons (or at least a close version of them) on our list of products. Thanks.

Dorothy Waters

Sat, 8 May 2010 14:39:27 GMT

Purchased the mararons in Paris and they are delicious. Brought them home and would like to know how long they keep and if you can refrigerate or freeze them? The presentation is amazing. Thanks

Beth

Tue, 20 Apr 2010 00:05:46 GMT

Macarons have got to be the most overrated food stuff in the world ... well, at least to me. They"re good, but I don"t think the hoopla is justified. Pierre Herme is top notch though.

fx

Mon, 11 Jan 2010 21:41:37 GMT

There are a couple p�tissier in Paris that make things of a similar level but I don"t think they do macarons, which are now becoming clich�s. The day you find macarons at truck stops will be the day they stop having any pretense of smartness.

fx

Sun, 10 Jan 2010 19:26:57 GMT

Hello Bruce, thanks for your message! Yes indeed, Tokyo is the only place outside France for serious French pastry. Baking macaroons is highly technical and might lead to some disappointments if you compare your initial results with those in a professional bakery. But try by all means if you like the fun of it. Most macaroon today are made in factories. There is a macaroon course at Len�tre pastry school in Paris (not for bakers, just for serious enthusiasts) but I"ve never taken it.

Veron

Tue, 5 Jan 2010 16:15:52 GMT

I so agree with you, no one can match the level that Pierre Herm� makes his pastry. Every flavor is well thought out. I couldn"t even finish my Laduree macarons.

Bruce of Oz

Sat, 2 Jan 2010 03:05:50 GMT

Akemashite omedetou gozaimasu, FX-san!! (that"s "Happy New Year" in Japanese, in case you are tired of hearing it in French, German, or English...).

The enchantment of French Macaroons first cast its gossamer spell upon me during a visit to Tokyo last year, when a friend invited me to sample some she"d bought. They were exquisite. And I am sometimes hard to please! She guided me back to the shop the next day, where I enthusiastically bought another small box. But I will need to check with her whether it was Pierre Herme outlet; I recall the shop perfectly, I just can"t "see" the signage in my memory. How silly of me, to have probably tasted Pierre Herme and not quite realized it ^_^.

By chance, I found a French Macaroon recipe published by a top chef (who, conveniently, happens to be French) here in Sydney, so I finally took my first foray into macaroon baking the other day. My Lady and I gave them an acceptable pass-mark, but I"m going to practice more to elevate them to my "May Be Served To Guests" standard, ha!

Your article - and naturally, your photos! - will, as always, inspire me onwards! Have you ever tried making macaroons yourself, FX?

Hontou arigatou gozaimishita! (thank you SO much!)

kindest regards B

LC

Thu, 14 May 2009 19:54:03 GMT

My sister and I plan part of our Paris trips around tastings of French macarons and, hands down, those from Pierre Herme are our absolute favourite! Every bite is an experience and they absolutely look like jewels!

I remember a Sunday in Paris with my sister"s family. We bought a boxful of these little jewels (about $50... but worth every penny). We decided to walk to Jardin du Luxembourg to enjoy these. My sister, my niece and I were taking our time savouring each and every bite. We left our treasure to my nephew and brother-in-law for about 5 minutes, and when we came back, we saw my nephew devouring them like they were mini-burgers!!! LOL... It was great that he appreciated how gorgeous they tasted... but it took him seconds to finish a handful of these precious macarons!

fx

Thu, 26 Mar 2009 22:12:48 GMT

Glad you had a good time!

fx

Thu, 26 Mar 2009 22:12:31 GMT

Thank you.

donna d

Sun, 1 Mar 2009 20:30:16 GMT

well... i went to pierre herme on rue vaugirard at around 2:30pm today, Sunday. i was served immediately and selected a 7 pack sample. they were good... i ate 2 immediately, i admit it, chocolate w/carmel. don"t know what i was thinking though, they are REALLY sweet. Have never had anything like them, certainly not like our new york city macaroons. would savor the remaining macarons.

merci

donna d

Sat, 28 Feb 2009 21:29:29 GMT

hi... am in paris and just watched a cooking show where pierre herme was one of the featured segments... showed his shop and him designing his "collection". i googled him and found your article. can"t wait until monday (hopefully one of the shops is open) and i"m going to buy macarons.. i really enjoyed your article.

merci

fx

Fri, 20 Feb 2009 22:32:40 GMT

Vic, if you are serious about baking, you need to read baking recipes in French - it isn"t all that hard. Otherwise any books by Pierre Herm� is a worthy investment, so do by those you find in English.

vic

Fri, 20 Feb 2009 21:39:06 GMT

Thank you so much for the answer but sadly this book is only written in French right?
Is this the only book which have the vanilla tart recipe?
what about La P�tisserie de Pierre Herm� and Desserts by Pierre Herme?? would they be a better book to buy if its for home baking?

fx

Fri, 20 Feb 2009 11:32:00 GMT

Vic, yes all of his pastries including Ispahan are in PH10, a very expensive cookbook meant for pastry chefs.

vic

Fri, 20 Feb 2009 09:19:55 GMT

although white-truffle-hazelnut macaroon is not my favourite but I have to agree with you that PH desserts are the best~~!!
I see that you know quite well of his cook books so I want to ask whether you know if there is a recipe for his vanilla tart or Ispahan in any of his cook books?

thank you

fx

Tue, 13 Jan 2009 03:11:09 GMT

Rina, thanks for the FYI but I think I"ll stick to my guns for now. It"s macaron in French all right, but in English it is macaroon:
mac�a�roon NOUN: A chewy cookie made with sugar, egg whites, and almond paste or coconut.

Rina

Mon, 5 Jan 2009 23:01:57 GMT

It"s macarON not macarOON. Just an FYI.

fx

Sun, 16 Nov 2008 13:20:10 GMT

Shirley, no surprise your patient has teeth issues if she knows about Pierre Herm�. I guess you"d like more patients would buy your silence about their sweeth tooth with boxes from Paris!

Shirley

Sat, 15 Nov 2008 08:22:23 GMT

I had to treat an emergency patient for a painful tooth and she was flying to Paris for an important meeting so she begged me to treat her problem even though it was after-office hours and I was tired. But I did it anyway and she was so grateful that she promised a treat from Paris when she returned. Guess what? She got me a box of macaroons from Pierre Herme. I didn"t know what to expect until I bit into the first one..heavenly!! So I had to Google it of course and here I am. Thank you for your article; now I know where these divine treats came from!

Julien

Sat, 11 Oct 2008 18:34:39 GMT

Deborah, you can contact me by email in private. I export macaroons, calissons, cannel� and many other pastries and French confectionery to Europe. I am based i Paris and I have no clients in Australia.
Regards

Julien

fx

Mon, 6 Oct 2008 15:00:55 GMT

Deborah, if English is not your first language please ask somebody to translate the article title, they"ll probably be able to deduct that, unfortunately, I am not Pierre Herm�.

Deborah Morgan

Mon, 6 Oct 2008 03:38:53 GMT

I am opening a small macarron shop in Bangalow NSW Australia and wanted toknow if I can import you macaroons?

Can you please advise if you can assist with this or if you already have a wholesaler in Australia that I can contact.

I have vistited your shop in paris and absolutely believe that the Australian palat is ready for Pierre Herme"s macaroons!!!!

I look forward to your response.

Regards,
Deborah

fx

Thu, 11 Sep 2008 07:31:10 GMT

Lubna, you"ll have another chance to visit Paris I hope, it took me many visits to find out about this and you will do it already next time you arein Paris. Have fun!

Lubna

Wed, 10 Sep 2008 13:41:17 GMT

Oh! I missed all the fun when I was in Paris. I should have read this page before I went.

fx

Tue, 12 Aug 2008 05:50:28 GMT

Amy, I am not sure which of his books are available in English, but the ones to get first are the Dictionnaire des desserts and Dictionnaire du Chocolat, which do not contain much of his own recipes but are some of the best books in print on desserts. For Pierre"s own desserts, get Plaisirs sucr�s and Secrets Gourmands. Have fun!

Amy

Mon, 4 Aug 2008 17:25:55 GMT

Wonderful pictures!
May I ask, which of Pierre Herme"s books do you think is the best (of course, all of them!!)? But I was wondering for a more specific answer. Secrets gourmands (is there an englsih version? )or would it be Patisserie of Pierre Herm� (English/French Edition)?

fx

Sun, 6 Jul 2008 13:57:21 GMT

Carole, thanks for visiting and hope you"ll get to visit Pierre Herm� and Paris soon!

waleed

Fri, 4 Jul 2008 07:11:30 GMT

hi chef pierre herme i hope you are fine , just i,d like to tell you ,you are the master @ the pastry , i am very proud of you ,if we have a kind of people like you the pastry will be allways fine , i,ve graduated as an assistant pastry chef from al kafaat institution in lebanon in 1996 but i dont have a big experience because i did not work all the time , & i am interresting to hear from you haw can i emproove my self , if you can give me some advices about a sites to have more knowledge & to be a good member in this big family ( the pastry) & i will ask you about the passion fruit maccaron haw to do it .i hope one day to meet you & to get a corsses with you.
thanks for your coorporate.
thanks for your coorporate.

Carole Wydetic

Mon, 30 Jun 2008 16:31:51 GMT

I loved your article on Pierre Herme, that would be the
first place I would visit if I went to Paris. I love desserts.
Thank you.

fx

Sun, 11 May 2008 15:47:25 GMT

Ahmad, I"m sure one day you"ll be able to visit Paris, and them Pierre Herm� will be yours!

Ahmad

Fri, 9 May 2008 11:30:04 GMT

Out of all the posts on your website (believe me i"ve seen them all, some a few times too!) I love this post the most. I dream of one day being able to taste such amazing pastries.

Love your site!!

shana

Sun, 4 May 2008 18:14:17 GMT

Yumm, sounds great!

fx

Tue, 18 Mar 2008 14:45:50 GMT

Deborah, I think you can buy it on Amazon.com, otherwise just buy it on Amazon.fr which is where I got mine.

Deborah

Tue, 18 Mar 2008 12:31:56 GMT

How can I buy PH10 - P�TISSERIE PIERRE HERM� in the US? Do you know?Thanks.D

fx

Tue, 26 Feb 2008 00:32:39 GMT

Yes in Tokyo they have great Pierre Herm� shops, but they don"t let you take pictures! Well, actually I snatched a few. Also in Paris the pastry is much cheaper than in Tokyo. But I love them Tokyo food marts!

kid

Sun, 24 Feb 2008 14:58:48 GMT

Also in Tokyo at the food mart in the entrails of Isetan in Shinjuku and 3 other locations. Not as big an assortment but better service than in Paris - not a surprise.And my ass, it is chicken ? (french expression)

Anna

Sun, 4 Mar 2007 22:18:05 GMT

I will look for the books. I"m not entirely fluent in French, but know
enough to communicate/read etc. I still think that the Lenotre class
would require full fluency, but I may look into it once I"m more
comfortable with my French. Thanks for the info!

fx

Wed, 28 Feb 2007 00:07:57 GMT

Anna, the book you want is Pierre Herm�"s book� PH 10,
a huge tome explaining in great details all of Pierre Herm�"s pastry
he made in the last 10 years. Hence the name. It contains extremely
precise recipes of all of his macaroons, including the White Truffle
Hazelnut Macaroon.
For a more affordable yet very comprehensive book designed for us home
chefs and pastry enthusiasts, I"d go for Un Amour de Macarons by St�phane Glacier.

Finally you can take Len�tre"s most popular pastry class - "Macarons". Unfortunately all of the above require a command of French. I hope this helps!

Anna

Tue, 27 Feb 2007 21:05:47 GMT

Does any of his books have a macaroon recipe? If so which one? I"ve
been practicing and practicing with the recipe I have, and although
they are delicious, I still can"t get them to come out perfectly
shaped.