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4.3
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Famous for
Cookie, Paris
Macarons
Recommended by Eva Tsang and 30 other food critics.
"Pierre Hermé is a master at creating macarons that guarantees to excite our taste buds. His macarons are aimed to surprise and seduce the palate as his flavors consist of floral, exotic fruits and sophisticated takes on the classics."
Eva Tsang , New York City-based food and travel writer, founder and editor-in-chief of Trotter, a compilation of curated city guides
Cake, Paris
Bûche de Noël
Recommended by Laura Thayer and 8 other food critics.
"With the classic Pierre Hermé simplicity and elegance, the windows this year had white cut outs and featured the macarons and traditional bûche de Noël – elaborate desserts shaped like yule logs. A festive and tastier than the real thing yule log!"
Laura Thayer , Writer and photographer
Sweet Pastry, France
Mille-feuille
Recommended by Carin Olsson and 7 other food critics.
"It’s one of the best versions of the traditional “mille-feuille” I’ve ever had."
Carin Olsson
Recommendations
"Greenspan believes that they are the most important innovation in cookies since Toll House. They are definitely sablés, but also very American in their explosive crunch and addictive combination of salt, chocolate and the caramel warmth of brown sugar."
on Sablé
"Pierre Hermé is a master at creating macarons that guarantees to excite our taste buds. His macarons are aimed to surprise and seduce the palate as his flavors consist of floral, exotic fruits and sophisticated takes on the classics."
on Macarons
"Perhaps best known for his unique flavors - foie gras and chocolate, lemon and fennel, vanilla and basil among many others - it's his Ispahan croissant - with rose almond paste and crushed raspberry flakes - that really keeps me going back."
on Croissant
"Hermé uses sugar sparingly and savoury ingredients imaginatively, which makes for a truly unique taste, and a gorgeous array of colours. This is the macaron as an art form – no wonder French Vogue once called him the “Picasso of pastry”."
on Macarons
"If you’re after fun flavours and incredibly made macarons, this is the place to go. Many (okay, most!) say these are the best macarons in all of Paris."
on Macarons
"The brilliant raspberry hued shell was crisp and smooth. The luxurious inner was velvety and rich. The chocolate was dense and the perfect sweetness whilst the savoury foie gras was decadent and creamy. Certainly the best macaron I’ve ever had."
on Macarons
"MACARON GRAND MAGADOR. This was just as good! The chocolate passionfruit filling was perfect. The sour and fruity sweetness of the passionfruit paired very well with the chocolate which was milky and not too sweet."
on Macarons
"Pierre Herme macarons are so delicious that on a very regular Tuesday afternoon, there was a sizable number of Parisians and non-Parisians alike in line to get their fix. I was especially intrigued by the half/half combos – one shell mandarin orange, one shell olive oil."
on Macarons
"I can't imagine finding macaron better than the ones safely tucked away in Pierre Hermé's chic patisserie."
on Macarons
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editorial@tasteatlas.com
Contact us and tell us more about your restaurant
editorial@tasteatlas.com
User comments
"The best macarons ever"
"Not all shops are equal regarding macarons but Pierre Hermé is clearly the best. I will always recommand the Mogador!"