Entries tagged with 'Pierre Hermé'
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Happy Macaron Day!

If you're in Paris, today is the day to visit Pierre Hermé and grab some free macarons, along with help raise money to treat rare diseases. (And if you don't live in Paris, don't even try to find anything as good as Pierre's macarons; you will fail.) To celebrate the third-annual Macaron Day, Pierre Hermé shops are offering three free macarons plus a special raspberry chocolate macaron to raise money for Fédération des Maladies Orphelines (an organization dedicated to treating rare diseases). To donate money to the organization, buy one or more red macarons. I recommend shooting for "more"—besides that it's for a charitable cause, any excuse to eat lots of macarons sounds good to me. Previously Introduction to...

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8 Comments | Posted by Robyn Lee, March 20, 2008 at 11:00 AM
Tagged: France, macarons, Paris, Pierre Hermé

First Bites in Paris

By Robyn Lee | When one of my friends told me to eat a green macaron for her in Paris, she was probably referring to those of the pistachio flavored kind. Instead, the first green macaron I ate during my vacation was flavored with the fatty squeezings of olives and a hint of vanilla, borne from the incomparably distinctive kitchen of Pierre Hermé who I believe makes the best macarons in Paris. What did it taste like? Well...olive oil, if it had the texture of a solid, creamy ganache surrounded by lightly chewy macaron cookies. The first bite was oddly delicious, but after getting over the not exactly surprising shock of, "Oh my god, this reallllly tastes like olive...

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5 Comments | Posted by Robyn Lee, March 13, 2007 at 11:15 AM
Tagged: France, macarons, Paris, Pierre Hermé, Pozzetto, Robyn Lee

Verrines: Luxury In A Glass

Luxury in a glass by Betty Hallock of the LA Times: A verrine is an appetizer or dessert that consists of a number of components layered artfully in a small glass. (The word verrine refers to the glass itself; literally it means "protective glass.") Intriguingly composed, they're a study in textures, flavors, colors and temperatures. A beautiful glass might be filled with a layer of mushroom flan, sautéed wild mushrooms, a julienne of prosciutto, parsley gelée, wild mushroom emulsion and topped with a potato and prosciutto galette. Another will have clementine and mint syrup, fresh clementines and a gingerbread "crumble." American chefs are just starting to catch on to the verrine. But in France it's a culinary trend that's...

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1 Comment | Posted by Lia Bulaong, February 28, 2007 at 8:54 AM
Tagged: appetizer, dessert, French, Pierre Hermé, recipes, verrines