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  • P I E R R E H E R M É PA R I S CATALOGUEGOURMANDISESP E T I T S G Â T E AU X & TA RT E SC H O C O L AT SG Â T E AU X D E VOYAG EVIENNOISERIESD E S S E RT SPETITS-FOURSSURPRISESG L AC E S & S O R B E T SCONFISERIESENTREMETSM AC A RO N S
  • “Pierre Hermé is the Picasso of pastry” “The title for most inventiveJeffrey Steingarten – Vogue Magazine USA macarons belongs to legendary patissier Pierre Herm锓Pierre Hermé : Pastry Provocateur. Jamie Cahill – Financial TimesThis dazzling Pâtissier rethinks theArt of Baking” “And then of course, there are theJoe Ortiz – Food & Wine famous macaroons. These tiny almond cakes filled with ganache have long“The Art of Perfection. Pierre Hermé, been the quintessential Parisian pastry.world’s finest master pâtissier…” Hermé’s renditions, however, comeChristopher Tan – Wine & Dine in bold colours and original combina- tions.”“Pierre Hermé, one of the stars of Departure (US) – Simone GirneEurope, member of the 50 leaders atthe forefront of change” “Parisian prince of pastries PierreBusiness Week Hermé” Madeleine Marr – Miami Herald“Pierre Hermé alias The King ofMacaron” “A Kitchen Emperor Who MarshalsPascale Renaud – Numero Napoleons” Amanda Hesser – The New York Times“The man widely regarded as the toppastry chef in the world”Daphna Epstein – Pastry Art & Design2 3
  • New ISPAHAN AZUR TSUKI AChocolate and raspberry ganache, rose and Bitter chocolate and lime and yuzu ganache, Crispy praline with bits of roasted and salted corn,lychee fruit paste, enrobed with dark chocolate enrobed with dark chocolate orange fruit paste, enrobed with dark chocolate New New SATINE CHUAO CORSO MASTERS PHILOSOPHY ON CHOC- OLATE “I believe that chocolate bon- bons should have an outer coating that is neither too thin, nor too thick” says Pierre Hermé. “The resulting texture contrasts with the tender moistness ofBitter chocolate and passion fruit ganache, Pure origin Chuao chocolate and blackcurrant Gianduja with olive oil and fleur de sel, the ganache or the crunch of the pra-orange fruit paste, enrobed with dark chocolate ganache, blackcurrants, enrobed with dark chocolate bits of black olives, enrobed with dark chocolate lines. I enjoy a special relationship with chocolate, a substance that is not easy PIETRA LOU MOGADOR to domesticate. Its a particularly com- plex, sensitive ingredient. To keep its physical properties under control, you need to pay close attention to tempera- ture and hygrometry.” Having reached the highest level of technical virtuosity, Pierre Hermé can allow his imaginationCrunchy, melt-in-your-mouth hazelnut praline, Ginger and milk chocolate ganache, candied Passion fruit and milk chocolate ganache,enrobed with dark chocolate ginger, enrobed with dark chocolate enrobed with milk chocolate free reign in exploring the infinite pleasures of chocolate. Like a magic New potion, chocolate is a source of CHOC CHOCOLAT AMBRE BALTHAZAR intense, unique pleasure. In order to fully savour the desirable character- istics of a fine chocolate, it should be consumed in a quiet environ- ment at a moment when hunger has sharpened ones senses. Chocolate releases its full aro-Bitter chocolate ganache, nougatine with cacao Bitter chocolate ganache with Laphroaig whisky Caramelized cinnamon and milk chocolatenibs, enrobed with dark chocolate 10 year old single cask, enrobed with dark ganache, enrobed with milk chocolate mas and its ideal texture chocolate when held at a tempera- INTENSE ALMERA OUVRE-TOI ture of about 21°C. Brilliance, roundness, intense flavours, the crunch of the brittle coating that gives way as you bite into it… theseBitter, intensely chocolate ganache, enrobed Almond paste with candied orange filling Sesame praline, sesame nougatine, enrobedwith dark chocolate lightly flavoured with Grand-Marnier, enrobed with milk chocolate are the first forms of expression challeng- with dark chocolate ing the senses. When it melts in your INFINIMENT VANILLE MAKASSAR MATHILDA mouth, the chocolate enchants the palate with its tender, melting texture and triggers a series of sensations that eventually invade the entire body. The Assortment (60g) £9.50 palate proceeds to memorize these sen- Assortment (120g) £17.00 Assortment (210g) £28.00 sations, leaving behind a pleasing after- Assortment (350g) £43.00 Assortment (500g) £53.00 taste, a sign of character which pro-Chocolate and vanilla ganache (vanillas from Salted-butter caramel mousse ganache, enrobed Almond praline, lemon zest, enrobed with milk Assortment (750g) £84.00 longs the pleasure and encourages oneMexico, Madagascar and Tahiti), enrobed with with dark chocolate chocolate and roasted almonds Assortment (900g) £99.00dark chocolate Per piece £1.50 to repeat this experience.4 5
  • New CROQUANTS AU PRALINÉ CHOCOLAT AU LAIT Nougatine, tender and crisp hazelnut praline, enrobed with milk chocolate CHOCOLAT NOIR Nougatine, tender and crisp hazelnut praline, enrobed with dark chocolate 12-piece Assortment £24.006 7
  • New CORSO New Gianduja with olive oil and fleur de sel, bits of black olives, enrobed with dark chocolate INTENSE Bitter, intensely chocolate ganache, enrobed with dark chocolate PIETRA Crunchy, melt-in-your-mouth hazelnut praline, enrobed with dark chocolatePH CUBE 36-piece Assortment £28.50 NOUGATINES ISPAHAN Raspberry and rose nougatine, enrobed with dark chocolate CARRÉMENT CHOCOLAT Chocolate nougatine, enrobed with dark chocolate MOGADOR Passion fruit nougatine, enrobed with milk chocolate SATINE Passion fruit, orange and yogurt nougatine, en- robed with dark chocolate 20-piece Assortment £26.00 36-piece Assortment £46.008 9
  • CHOCOLAT AU MACARON EXUBÉRANTE …WHEN CHOCOLATE MEETS MACARON... Part chocolate bar and part cake, this This encounter between a chocolate and a macaron gives rise to a moment of pure creation catches the senses by surprise wonder. Its not really a chocolate bonbon, nor is it really a macaron. Its a deli- and overturns one’s preconceived ideas cious hybrid, a new genre that fully respects the purity of the taste of chocolate about dark chocolate. As chocolate-y as while bringing out the taste of the almond... raising gourmandise to new heights. a chocolate bar but with a cornmeal sablé base like a cake, Exubérante is a new kind of sweet treat to be admired INTENSE and shared. Its creation was inspired by Bitter chocolate ganache, chocolate macaron a sculpture. “As soon as Béatrice Arthus- biscuit and almond paste, enrobed with dark chocolate Bertrand showed me her creation, I was captivated by its spontaneity and CHLOÉ Raspberry and chocolate ganache, raspberry power,” notes Pierre Hermé, who has macaron biscuit and almond paste, enrobed long admired the artists work. “The with dark chocolate form has a precision and a powerful MOGADOR sense of character. It held out a great Milk chocolate and passion fruit ganache, passion fruit macaron biscuit and almond paste, attraction for me, inspiring me with a enrobed with milk chocolate new and different way to use dark choc- PIETRA olate.” As for the composition of Hazelnut praline, chocolate macaron biscuit Exubérante, the powerful bitterness of and almond paste, enrobed with dark chocolate Pure Origin dark chocolate from 12-piece Assortment £22.00 Venezuela is counterbalanced by the 20-piece Assortment £29.00 Per piece £1.60 sweet supple taste of gianduja and high- lighted by a note of caramel made from salted butter. Admire Exubérante in its blue presentation package and then take it out and share it. Simply bite through the thin chocolate shell to the tender centre, rich with textures and tastes. Relaying taste sensations inspired by a sensuous, disconcerting work of art, Exubérante combines the pleasures of a cake and a chocolate bar…. sheer bliss for chocolate connoisseurs! EXUBÉRANTE Ganache of Pure Origin chocolate from Venezuela, gianduja with cornmeal sablé, bits of salted-butter caramel, almonds roasted with salt and pepper, dark chocolate coating £55.0010 11
  • ABSOLUMENT CHOCOLAT NOIR ABSOLUMENT CHOCOLAT ASSORTIMENTABSOLUMENTThese ganache and praline treats madewith dark or milk chocolate come in fin-ger form. Variations on a theme, theyfeature the favourite flavour combina-tions of Pierre Hermé Paris and come in INTENSE - Bitter, intensely chocolate ganache, CARAMEL - Dark chocolate, caramel bitsa transparent pack. Pierre Hermé recalls enrobed with dark chocolate FRAMBOISE - Dark chocolate, raspberry bitshis conception of these products: “With PIETRA - Crunchy, melt-in-your-mouth hazelnut pra- line, enrobed with dark chocolate GINGEMBRE - Milk chocolate, candied ginger,Absolument Chocolat, I wanted to take roasted shred coconut Assortment (140g) £13.50my exploration of the fun side of choco- Assortment (90g) £13.50late one step further, imagining a whim- ABSOLUMENT CHOCOLAT AU LAITsical fantasy, a different kind of plea-sure. The finger format evokes lesssophisticated chocolate candies, invok-ing a lighter, less sophisticated moodthan one has when consuming a choco-late bonbon. These treats are based onthe same recipes as those used for choc-olate bonbons, but they are eaten in a MOGADOR - Passion fruit and milk chocolate ganache, enrobed with milk chocolatedifferent way. I like to think that these MATHILDA - Almond praline, lemon zest, enrobedchocolates are a personal treat, easy to with milk chocolate and roasted almondscarry and perfect for a snack any time.” Assortment (120g) £13.50 ABSOLUMENT PRALINÉ CHOCOLAT NOIR - Almond praline with bits of roasted and salted corn kernels, enrobed with dark chocolate CHOCOLAT AU LAIT - Almond praline with bits of roasted and salted corn kernels, enrobed with milk chocolate Assortment (120g) £13.5012 13
  • CHOCOLATE COVERED CANDIED FRUITS SLIVER OF CANDIED ORANGE PEEL, ENROBED WITH DARK CHOCOLATE 180g £28.00 CANDIED GINGER, ENROBED WITH DARK CHOCOLATE 180g £28.00 CANDIED ORANGE FLAVOURED WITH RASPBERRY, ENROBED WITH DARK CHOCOLATE MOIST APRICOT FLAVOURED WITH VIOLET, ENROBED WITH DARK CHOCOLATE CANDIED GINGER FLAVOURED WITH BANANA, ENROBED WITH MILK CHOCOLATE Assortment (180g) £28.00 CHOCOLAT CHAUD HOT CHOCOLATE BEVERAGE PREPARATIONThis preparation yields hot chocolate that is thick, frothy and full of flavour... Five different varieties invite one to relax andenjoy. For even more delicious, creamy and frothy hot chocolate, Pierre Hermé recommends using a whisk designed espe-cially for hot chocolate, which provides the correct texture and allows the purity of chocolate aromas to be maintained andthen revealed at their maximum. MOGADOR INTENSE INFINIMENT VANILLEDark chocolate and passion fruit Dark chocolate Dark chocolate, vanilla from Tahiti, Madagascar250g £11.50 250g £11.50 and Mexico 250g £12.00 CANNELLE DE CEYLAN Dark chocolate and Ceylon cinnamon 250g £11.5014 15
  • OURSERVICESExpress Curbside Catering & Delivery in LondonService Special Orders Our sales team is ready to take your order. Delivery from Monday toA quick phone call to us on 0207 245 For cocktail parties, receptions, events, Sunday, between 10.00 am and 8.0003 17 ten minutes in advance and your fashion shows and press launches, pm. Prices available upon request.pre-paid order will be brought to your please call our sales team at 0207 235vehicle when you pass by our boutique. 37 41. Our specialized production centre isBusiness Gifts also ready to fill special orders for cor- porate customers or individuals.Pierre Hermé Paris offers a selection ofseasonal products available all yearround in boxed gift sets Our e-gourmandisesPlease contact our Corporate Sales BoutiqueDepartment on 0207 235 37 41. You can order Pierre Hermé Paris maca- rons, chocolates, petits-fours and other sweet confections by internet, for deliv- ery in Europe. www.pierreherme.com16 17
  • EVERYBODY LOVES MACARONS Macarons only weigh a few grams, but thats enough to leave your senses quiv- ering with pleasure. Their thin, crisp shell, slightly rounded shape, tempting colours, and tender interiors draw devo- tees to devour them with their eyes, and caress their smooth surface. Their fla- vours solicit the nose and, when one bites into that crisp shell, the ears tingle with pleasure and the palate is finally rewarded.18 19
  • Gift Boxes INFINIMENT CHOCOLAT COING & ROSE MOGADOR Pure Origin Venezuela Porcelana Dark Chocolate Quince & Rose Milk Chocolate & Passion Fruit Price per piece £1.85 Price per piece £1.85 Price per piece £1.85 Price per kilo £80.00 Price per kilo £80.00 Price per kilo £80.00 LES INCONTOURNABLES DE PARIS 7-macaron Assortment New HUILE D’OLIVE À LA MANDARINE PIETRA FRAGOLA Olive Oil with Mandarin Orange Hazelnut Praline Strawberry & Balsamic VinegarThe Macaron Price per piece Price per kilo £1.85 £80.00 Price per piece Price per kilo £1.85 £80.00 Price per piece Price per kilo £1.85 £80.00accordingto Pierre Hermé LA GALERISTE 16-macaron Assortment LE MAKE-UP ARTIST 16-macaron Assortment MARRON & THÉ VERT MATCHA ÉDEN JASMIN“Vanilla, coffee, raspberry and choco-late are the traditional macaron flavours Chestnut & Matcha Green Tea Peach, Apricot & Saffron Jasmine Flower & Jasmine Teathat have always delighted connois- Price per piece £1.85 Price per piece £1.85 Price per piece £1.85seurs. I love them in other flavours, too: Price per kilo £80.00 Price per kilo £80.00 Price per kilo £80.00fresh mint, salted butter caramel, rose,Earl Grey tea, milk chocolate and pas-sion fruit. All of these flavours poetically Newand appetizingly promise a mouthful of LA DÉCORATRICE ROSE MENTHE MÉTISSÉ 16-macaron Assortmenthappiness.” Rose & Rose Petals Mint Carrot, Orange & Cinnamon Price per piece £1.85 Price per piece £1.85 Price per piece £1.85 Price per kilo £80.00 Price per kilo £80.00 Price per kilo £80.00 New New TRUFFE BLANCHE & NOISETTE DÉPAYSÉ ARABELLA SIGNATURE 12-macaron Assortment 40-macaron Assortment White Truffle & Hazelnut Matcha Green Tea, Azuki Red Bean, Milk Chocolate, Banana, Passion Fruit & Candied Lime & Ginger Ginger Price per piece £1.85 Price per piece £1.85 Price per piece £1.85 Price per kilo £80.00 Price per kilo £80.00 Price per kilo £80.00 New CHUAO CRÈME BRÛLÉE INFINIMENT CARAMEL TOUT LE MONDE EN PARLE 40-macaron Assortment Pure Origin Chuao Dark Chocolate, Blackcurrant Vanillas & Caramel Bits Salted-Butter Caramel and Blackcurrant Berries Price per piece £1.85 Price per piece £1.85 Price per piece £1.85 20-macaron Assortment Price per kilo £80.00 Price per kilo £80.00 Price per kilo £80.00 7-macaron Assortment £14.00 12-macaron Assortment £22.00 16-macaron Assortment £31.00 20-macaron Assortment £35.00 20-macaron Assortment (Coffret Initiation) £50.00 40-macaron Assortment £71.00 COFFRET INITIATION 20-macaron Assortment20 21
  • CÉRÉMONIE RARE, ENVIE AROMATIC TEAS Perfect with pastries, cakes of all kinds, macarons, chocolates and petits-fours, Pierre Hermé’s own teas are the result Sencha green tea flavoured with almond, Black teas flavoured with blackcurrant and violet of a painstaking process of selection cardamom and jasmine 90g £11.00 90g £11.00 and flavour composition. “Tea is a ISPAHAN noble product that accompanies sweet JARDIN DE PIERRE dishes as well as savoury ones. I like tea with my pastries because this com- bination develops pleasing gustatory balances. The teas are slightly bitter, cutting the sweet taste yet enhancing it. Thats why I have composed blends and selected teas that go perfectly with my creations.” Black teas flavoured with lychee, raspberry Teas flavoured with citrus, jasmine, and rose rose and violet 90g £11.00 90g £11.00 SATINE EARL GREY FLEURS BLEUES Black teas flavoured with passion fruit and orange Black teas flavoured with bergamot 90g £11.00 90g £11.00 YU Black teas flavoured with yuzu, citrus and apple 90g £11.0022 23
  • JAMS RecipesPrepared by Christine Ferber using fresh by Pierre Herméfruit only. CÉLESTE Strawberry, rhubarb & passion fruit ÉDEN Peach & saffron with pieces of tender apricot ENVIE Pear & violet, blackcurrant ISPAHAN Lychee, raspberry & rose MOGADOR Orange, apricot & pineapple MONTEBELLO Strawberry & pistachio SATINE Orange, passion fruit & mango 220g £8.90 Recipes by Christine Ferber ABRICOTS À LA VANILLE Apricot & vanilla FRAISES MARA DES BOIS Mara des Bois strawberry FRAMBOISES À LA VIOLETTE Raspberry & violet MYRTILLES DES BOIS Wild bilberry ORANGES AMÈRES Bitter orange 220g £8.90 From end November to end January CONFITURE DE NOËL Nuts, dried fruits, spices and quince juice 220g £9.5024 25
  • POUND CAKES CAKE CHOCOLAT & PRALINÉ Chocolate pound cake, hazelnut layered praline, dark chocolate with roasted almonds £17.50 CAKE AU CITRON Pound cake with lemon zest £16.00 CAKE ISPAHAN Almond pound cake flavoured with rose, raspberry gelée £18.00 CAKE AUX FRUITS Dried and candied fruit pound cake, flavoured with aged rum £17.5026 27
  • CANDIED FRUIT PASTE OASIS Lime candied fruit paste, strawberry & basil candied fruit paste 240g £15.50 CONSTELLATION Orange and cardamom candied fruit paste, strawberry candied fruit paste 240g £15.50 ISPAHAN Rose and lychee candied fruit paste, raspberry candied fruit paste 240g £15.50 SATINE Orange candied fruit paste, apricot & passion fruit candied fruit paste 240g £15.50 ASSORTMENT ISPAHAN, CONSTELLATION, OASIS CALISSONSCALISSONS Almond paste with melon and candied orange, thin layer of sugar 280g £29.00 240g £15.5028 29
  • EVENTS & GIFTS Pierre Hermé Paris offers exceptional pro- LOOKING FOR AN OUTSTANDING ducts for outstanding events and wonder- GIFT? Offer customized macarons. ful gifts for special occasions. Our sales Connoisseurs will love knowing that team is at your disposal to help you carry Pierre Hermé has created an original, out the project that you have in mind. one-of-a-kind macaron recipe especially for them. Please call our sales team at EVERY OCCASION IS UNIQUE and 0207 235 37 41 (Monday through should be celebrated as such. Let us Friday from 9 a.m. to 6 p.m.). help you develop a truly original, person- alized gift. BOUGIE PARFUMÉE SUCRE DE BOISBOUGIES PARFUMÉES THE “SUCRE DE BOIS” SCENTED CANDLE Sucre de Bois is a scented candle created by Pierre Hermé in cooperation with Olivia Giacobetti, per-SCENTED CANDLES fumer in Paris. The Sucre de Bois candle is fragrant with the luscious notes of muscovado sugar, maple,Famous for his pastries and macarons, Pierre Hermé applied his innovative talents in Bourbon vanilla and passion fruit.a new yet related direction in the Spring of 2008 by creating two scented candles. BOUGIE PARFUMÉE HERBE D’AMANDES“This is a natural extension of my work on taste,” notes the pastry chef. In recent THE “HERBE D’AMANDES” SCENTED CANDLEyears, Pierre Hermé has been working with master perfumers, reinterpreting their Created in cooperation with master perfumer Jean- CHEESE CAKE CHOCOLAT Michel Duriez, the name “Herbe d’amandes”, as Lorem ipsum dolor sit amet, consectetuer adipisolfactory creations as sweet gourmet pleasures. Today, Pierre Hermé is taking the complex and subtle in spirit as a haiku, suggests a cing elit, sed diam nonummy nibh euismod tinci sophisticated bouquet of aromas in which the cap- dunt ut laoreet dolore magna aliquam.reverse tack in creating his scented candles. Drawing on the gourmet repertory con- tivating power of tonka bean from Mexico istained in his imagination, he has invented fragrances for the home. The pastry chef enlightened by the green, herbal notes of yerba maté.admits that he finds the perfumers art exciting, for he sees “obvious similarities be-tween perfume-making and pastry-making. Our senses of taste and smell are comple-mentary.” A discerning hedonist, he adds: “The flavours of a pastry develop and Scented Candle (75 g) £23.00 Scented Candle (190 g) £34.00change on the palate just as a perfume does on the skin.” Scented Candle Duo (2 x 75 g) £32.0030 31
  • PARIS 72 rue Bonaparte Paris 6e 185 rue de Vaugirard Paris 15e Publicisdrugstore 133 avenue des Champs-Élysées Paris 8e Galeries Lafayette 40 boulevard Haussmann Paris 9e Espace Souliers (Sous-sol) - Espace Luxe (1er étage) 58 avenue Paul Doumer Paris 16e 4 rue Cambon Paris 1er 39 avenue de l’Opéra Paris 2e Printemps Parly II avenue Charles-de-Gaulle Le Chesnay (78) Le Royal Monceau 37 avenue Hoche Paris 8e STRASBOURG Galeries Lafayette 34 rue du 22 Novembre Strasbourg (67) TOKYO The New Otani 4-1 Kioi-cho, Chiyoda-ku, Tokyo 102 Pierre Hermé Paris. RCS Paris B 434 851 952. 03/10. © PH SAS. All rights reserved. NON-CONTRACTUAL DOCUMENT. Subject to availability. Pierre Hermé Paris products are subject to change without notice. 319, Ikspiari 1-4 Maihama, Urayasu-shi, Chiba-ken 279 La Porte Aoyama 5-51-8 Jingumae, Shibuya-ku, Tokyo 150 Isetan Shinjuku B1F3 14-1 Shinjuku, Shinjuku-ku, Tokyo 160Nihonbashi Mitsukoshi B1F Honkan 1-4-1 Nihonbashimuromachi, Chuo-ku, Tokyo 103 Shibuya Seibu Bat A B1F 21-1 Udagawa-cho, Shibuya-ku,Tokyo 150 Daimaru Tokyo New Store 1F 1-9-1 Marunouchi, Chiyoda-ku, Tokyo 100 Ikebukuro Seibu B1 F, 1-28-1 Minami-ikebukuro, Toshima-ku, Tokyo 171 LONDON Selfridges 400 Oxford Street London W1A 13 Lowndes Street London SW1X www.pierreherme.com All chocolates, macarons and many other sweet pleasures on the web. Delivery in UK and Europe.