Pierre Hermé's ISPAHAN!, watercolor on paper, 12" x 15"
Everyone raves about Pierre Hermé's ISPAHAN.
So on my last day in Paris I thought I better do due dilligence and eat one.
Better arrive at the shop as they open the doors at 10am, unless you like waiting on line...
The Ispahan is composed of 2 almond (à la rose) macarons, raspberry gelée, + fresh raspberries. Hermé has made quite a few versions of this combo... 
"Mr H Ispahan"(c) arrived perfectly intact back to my hotel room.
No berries decided to walk in transit as they had on someone else's creation :)
I kept seeing versions of the Ispahan where ever I looked in Paris...This table again :)
On rue de Seine, another version...what do you think?
An older version... Hermé created the Ispahan when he was still working at Ladurée. But some say it lacks his finess now. 
I was lucky to see the original version of the Ispahan in Jahan square before Persia/Iran closed it's doors. I wondered what was the relationship? Color or shape..? It's the Persian Rose syrup that makes the Ispahan Ispahanian!
I'm sorry to report that "last-day-in-Paris-angst" made me wolf down this petit-four too quickly. I'll just have to go back and conduct a more leisurely tasting of this famous treat...
Ballad to the rose!
ReplyDeleteMy favorite perfume
and macaron!
Delicious details
Parisbreakfast,
and invitingly charming!
With the Russian paintings complete you are going to spoil us with your treats, vraiment!!
Wow, what a beautiful photo of Ispahan in jahan square!! Lucky traveler you are!
Thank you for filling in the history and color of these creations with your knowledge.
I think I wolf down your posts, but I keep coming back and relish them again. They're so delicious, what's makes them carolian?
ReplyDeleteOh revered rose
ReplyDeleteof Isphahan.
Your image appears
on rug and kilam.
Who knew
Tom Cruise
Would choose
to call his kitten,
Suri,
Meaning "rose" in Persian.
And Pierre Hermé
Created another version,
An edible homage.
A nice way to end your stay in Paris!
ReplyDelete:o) I love how artists see things...such a link..
ReplyDeleteOh Carol!
ReplyDeleteYou remembered!
Thank you so much - it's a gorgeous and fitting rendition of his pastry!
Hope you enjoyed eating it...
Oh my! - almond macaroons and raspberries, that must be divine! What a combination! Beautiful painting, love the way you get such beautiful soft tones.
ReplyDeleteF-A-N-T-A-S-T-I-Q-U-E!!!
ReplyDeleteYou´re not only a delicate and expresive watercolour painter,you know how to tell an interesting story.
Bravo,Carol.
I still haven't had the ispahan! BOOO!!!
ReplyDeletesoon, soon.
I love that painting!
I LOVE the flat, round HOT PINK of that dessert next to the flat, round of the table top. And then theres the cache pot thing sitting on the pillow!
ReplyDeleteGood comparisons..
a lovely painting and post! I love the way you gave us such insight to the beautiful pink dessert.
ReplyDeleteAt the age of 72 my father declared it was the best cake he ever had.
ReplyDeleteMy father and mother were visiting me and my boyfriend in Paris. He is still telling everybody about the main event, eating the Ispahan, how good it was. But also about how expensive it was... BUT it was worth al the money!
Gorgeous watercolor, Carol! And I love it that it's called the Persian Rose syrup - there's nothing better than a Rose from Isphahan!
ReplyDeleteGreat watercolor!!
ReplyDelete