Pâtisseries Françaises Stamps Letter

 

Last month the French poste came out with a carnet/booklet of 12 pastry stamps .

And I got all excited.

Inside Pierre Hermé 72, rue Bonaparte, 75006

 

Usually the Pierre Hermé patisserie on 72, rue Bonaparte, 75006 is super elegant.

This past St.Valentin’s the shop’s decor went completely OTT (over the top). So wild and crazy I couldn’t believe my eyes. A gesture to cheer us all up? ❤️🌹💋

Le Chariot à Glaces

Yes it is HOT in Paris (90 degrees). But not as hot as July (104 degrees). The buses were free yesterday (so Parisians won't faint in the street)? What better antidote to the heat then ice cream/glace? 

On Saturday post-pool I went to the new Pierre Hermé cafe at Odeon, 125 bd Saint Germain. They have an chariot à glaces outside. All flavors are based on Hermé's macarons. I got the 'Montebello'; pistachio + strawberry (3€) 'Ispahan'; rose, raspberry, litchi is their most popular. Inquiring minds etc.

The smallest size goes down fast. Go bigger. Paris is 'Ice Cream City' second only to any town in Italy.

Paris is first when it comes to chariots, ice cream or other-wise. Tell me this isn't so. Daily I have been hunting ice cream. 

Sunday I bought small pots to paint from Picard,(no chariot) the frozen food specialist (2€ each). Their cerise/griotte studded with black cherries is divine. Blueberry/mure - a good runner-up. 

I saved my Hermé orange cup for painting still lives. 

Yesterday I made chariot de glaces rounds in the 6th arron.

Lots of chariot de glaces in sight.

I ended up with an all-pistache from Grom (who has no chariot de glaces). You're entitled to 2 flavors. I have not tried any other flavor in 12 years. Call me unadventurous. If Pozzetto was next door like they are on rue de roi de Sicile, their pistachio wins the day.  Suggestions for today's ice cream are welcome. Thanks for reading and sharing Parisbreakfast. Subscription Paris letters 💌, maps and ice cream chariot Paris Map are in my Etsy shop. With love💋from Paris🐻🍦

Pierre Herme et Moi by Solidad Bravi

About a week ago I went to a book party celebrating a collaboration of 2 of my absolute Parisian heroes -TOP patissiere Pierre Hermé and TOP bandes dessinée artist Soledad Bravi on their cookbook Pierre Hermé et Moi at HQ Pierre Hermé.

I've told you about the wildly sophisticated French comic books/bandes dessinée in the past. Soledad is a witty, fun artist of the genre. Plus she's illustrated quite a few Hermé's macaron boxes, lucky girl.

Their cookbook together is a joy to behold

The drawings are amusing. The recipes not intimidating.

There are little secret tips from the Maitre chef himself in the corners as if he was whispering in your ear.

The drawings are comme d'habitude adorable.

We tasted these delights from Pierre Hermé et Moi. 

There are authentic PH macaron recipes in the book for caramel and for olive oil macs plus l'Ispahan, la tarte à la rhubarbe, le cheese-cake, le sablé à la noisette.

Camille is Hermé's right hand man and top in-house patissiere. He creates whatever Pierre dreams up and sketches ready to taste in this divinely Zen dreamy kitchen/cuisine.

Pom, pomme, pommes - a Granny Smith combo of confit of apple, chopped fresh apple topped with a dollop of Granny Smith ice cream. Have your apples 3 delicious ways.
 

Pierre Hermé, Solidad, Camille pose for les bloggeues..
 

What does the world's top pastry chef do to blow off steam between creating babas et tartes? Voila.
 

This table is where future PH collections of infiniment caramel or citron are voted on. One would be inclined to conclude quite a lot of tasting goes on at this table.
 

Everyone is chatting and mingling while your spy grabs a few shots and fantasizes...
 

A perfect backdrop of serenity for the creative mind to work in. Why does my studio not look like this? Because I am a chaotic mess and have no interns to tidy up. All applicants will be considered carefully PBers.
 

A perfect bouquet sits beside Coco Jobard and Pierre's beautiful Ispahan book. If you can name of these flowers do tell.  I was mystified. They look almost like origami paper flowers...
 

In the stairwell heading out
 

Ispahan rose sculpture from the Rue Bonaparte shop window. Note above the reflection. Everything in PH HQ is visually stimulating in a quiet way.
 

For at least 8 years I have been looking closely at Pierre Hermé's pastries to paint them and eat  them (to get to the full essence). I'm fascinated by their colors, textures and geometry.
 

I'd never tasted passion fruit till the Mogador macaron and now it's my favorite flavor - acidic, exotic when combined with milk chocolate. This is his invention.
 

Naturally I've wanted to meet M.Hermé. I've been introduced to him in crowded settings many times.
 

The book party was the first time we actually got to chat. He speaks perfect English by the way.

I admired the design of his kitchen.

"It's by Patrick Jouin".

"Ah the guy who designed Christophe Michalak's Choux stand near the Eiffel Tower.

"Yes"

Pierre asked if I'd like to see the garden. It was raining cats and dogs out but I said sure and we stepped out on the balcony.

"Oh is it by the guy who did the wall gardens at musée Branly?"

"Yes, Patrick Blanc".

Meanwhile look at Pierre Hermé et Moi. I wonder if they will do an English version..miam miam
 

Pierre Hermé's ISPAHAN!

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...