Pierre Herme- beyond the macaron

Ahh Pierre Herme. There is no doubt that he is king of the macaron as I’ve already blogged about once during this trip. I never really venture away from macarons when I go to Herme, because my time in Paris is always so limited (as are funds dedicated to luxury pastries) and I know they will never disappoint me.

My parents, though, rarely go for macarons and instead prefer his “verrines.” These are small glasses filled with different layers of gelatins, creams and compotes. So, for Trevor’s last night here, they treated us to verrines from Pierre Herme. Oh my am I in trouble.

Herme is famous for combining unusual flavors that actually work together. In this verrine, he combined citrus, strawberry and wasabi. Unusual, right? Wasabi in a dessert was not something I had tried before. I’ve seen it used in other savory dishes (besides sushi), but never in a sweet. Well, not surprisingly given Herme’s reputation, it worked. The biggest surprise about the wasabi was that there was no heat. Just essence. You knew immediately upon tasting that it was there, but you didn’t get a rush of wasabi heat in your nose. I was seriously impressed.

So, for a rundown of each layer, here is what we decided as we savored our verrines…

The bottom layer was some sort of citrus gelatin. It was very tart and refreshing.
The next layer was a strawberry compote. The sweetness worked to lessen the tartness of the citrus. 

The following layer was a wasabi cream. Like I said above, no heat, just essence. Very interesting and very delicious. 

On top were miniature “pates de fruits” (soft strawberry candy) and wasabi-coated cookies, with a glazed strawberry on the top. 

Pierre Herme has been called the “Picasso of pastry” and once again he has created art for both the eyes and palate.

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2 thoughts on “Pierre Herme- beyond the macaron

  1. Julie

    Hah! No, unfortunately. But, I do have a couple of Pierre Herme cookbooks. I'm absolutely certain I cannot the recipes in them as well as his chefs, but it's a start!

    Reply

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