{"id":931,"date":"2012-10-07T22:46:44","date_gmt":"2012-10-07T20:46:44","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=931"},"modified":"2013-03-07T23:06:39","modified_gmt":"2013-03-07T22:06:39","slug":"field-trip-to-paris-pierre-herme","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-shops\/field-trip-to-paris-pierre-herme","title":{"rendered":"Field trip to Paris: Pierre Herm\u00e9"},"content":{"rendered":"

Disneyland was the excuse I found to organize a trip with my friends to Paris<\/strong>. After one day with Mickey Mouse, we had the chance to visit this wonderful city. A city I would definitely love to live in<\/em>. Who knows, one day…<\/p>\n

\"paris-tour-eiffel\"<\/a>
\nI arrived one day before my friends, so I had the chance to make my pastry shop tour<\/strong> on my own. After the Plaza Ath\u00e9n\u00e9e hotel, the next stop was Pierre Herm\u00e9<\/strong>.<\/p>\n

\"pierre-herme\"<\/a><\/p>\n

I had heard so much about him that I was very curious to try to his pastries.<\/p>\n

Pierre Herm\u00e9 is also considered one of the best pastry chefs in the world<\/strong>, and also “the king of macarons<\/strong>“. He creates new products with a technical approach<\/strong> and in-depth chemical studies.<\/p>\n

As he discovers a great combination of flavours<\/strong>, he creates many variations<\/strong> on the theme: for example, the name “Ispahan<\/strong>” defines a mix of rose<\/strong> water, lychees<\/strong> and raspberries<\/strong>, and you can find this combination in cakes, croissants, macarons, etc…<\/p>\n

Another characteristics of his is a good use of marketing!<\/strong> And being a marketer myself, I can’t help but love it!<\/p>\n

\"pierre-herme-shop-window\"<\/a><\/p>\n

You can see the good marketing not only in the products and ads, but also in the stores! Pierre Herm\u00e9’s<\/strong> stores are really designed to look like jewellery shops<\/strong>!<\/p>\n

\"pierre-herme-choux\"<\/a><\/p>\n

In the picture above you can see some choux<\/strong> in the shop window. They are displayed like Rolex would display a 50,000$ watch<\/strong>!<\/p>\n

\"pierre-herme-pastries\"<\/a>
\nDuring my stay in Paris I tried several macarons, an Ispahan croissant and a single portion of “Plaisir intense”<\/strong> with dark chocolate and pralin\u00e9.<\/p>\n

My opinion: the macarons are the best<\/strong>, really good and with an unusual mix of flavours<\/strong>. The pastries were, uhm… a bit different from what I expected. Don’t get me wrong, as soon as you taste, you realize you’re eating a masterpiece.
\nI probably chose the wrong pastries though: the chocolate<\/strong> in the “Plaisir intense” was slightly too bitter for me<\/strong>, and the Ispahan croissant reminded me of an old lady’s perfum<\/em>… \ud83d\ude1b<\/p>\n

\"pierre-herme-pastries2-savarin-2millefeuille-choux\"<\/a><\/p>\n

As you can see in the pictures above, anyway, everything looked amazing!<\/strong> I hope I can go back to Paris soon to get some more! \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"

Disneyland was the excuse I found to organize a trip with my friends to Paris. After one day with Mickey Mouse, we had the chance to visit this wonderful city. A city I would definitely love to live in. Who knows, one day… I arrived one day before my friends, so I had the chance<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[211,664,167,158,210],"class_list":["post-931","post","type-post","status-publish","format-standard","hentry","category-pastry-shops","tag-ispahan","tag-macarons","tag-paris","tag-pastry-shop","tag-pierre-herme"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/931","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=931"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/931\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}