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 band dessiner 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/band dessiné 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.
So their book together is a joy to behold
The drawings are amusing. The recipes are not intimidating.
There are wonderful 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, enticing.
We tasted these delights from Pierre Hermé et Moi.
Yes, PBers, 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 must be 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. Hmmm...
Everyone is chatting and mingling while your Paris 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
The 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 then eat them (to get to the full essence natch). I'm ever 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 and perfect 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. (This designer could reinvent the paper bag if he put his mind to it- brilliant).
Then 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".
PBers, I am changing my first name to Patrick toute suite. Anything is possible then.
Meanwhile do look at Pierre Hermé et Moi. I wonder if they will do an English version..miam miam