Be a part of the hushed plenty who queue worship on the altar of pastry demigod Pierre Hermé. Tarts, truffles, goodies, ice cream and, after all, macarons.
Sensible info
Tackle: 72 rue Bonaparte, 75006
Nearest transport: Saint-Sulpice (4)
Hours: Open every single day 10am-7pm
Phone: 01 43 54 47 77
Web site Fb
Extra places
Tackle: 185 rue de Vaugirard, 75015
Nearest transport: Pasteur (6, 12)
Hours: Monday-Wednesday 10am-7pm, Thursday-Saturday 10am-7:30pm, Sunday 10am-6pm
Phone: 01 47 83 89 96
Tackle: 4 rue Cambon, 75001
Nearest transport: Tuileries (1)
Hours: Monday-Wednesday 10am-7pm, Thursday-Saturday 10am-7:30pm; Closed Sunday
Phone: 01 43 54 47 77
Tackle: 58 avenue Paul Doumer, 75016
Nearest transport: La Muette (9)
Hours: Monday 1pm-7pm, Tuesday-Thursday 10am-7pm, Friday-Saturday 10am-7:30pm, Sunday 11am-7pm
Phone: 01 43 54 47 77
Tackle: 18 rue Sainte-Croix-de-la-Bretonnerie, 75004
Nearest transport: Hôtel de Ville (1,11)
Hours: Open every single day from 10:30am-10:30pm
Phone: 01 43 54 47 77
Tackle: 89 boulevard Malesherbes, 75008
Nearest transport: Villiers (2,3)
Hours: Open every single day 10am-7:30pm
Phone: 01 43 54 47 77
Critiques of curiosity
L’Specific (2015) “L’inventeur de la pâtisserie Haute Couture est sans doute le seul chef pâtissier de renommée planétaire. Ce maître du sucré a construit patiemment une offre pléthorique de gâteaux, macarons et gourmandises tous aussi beaux que bons.”
David Lebovitz (2013) “Crammed the remainder of the field with Praline-noisette (caramelized hazelnut), which was scrumptious, Infiniment caramel which had a cushion of salted butter caramel within the center (candy, however with a pleasant contact of burnt afternotes) and Lemon-speculoos (spice cookie) which I favored, however I used to be hankering for one more a kind of raisins-soaked-in-sherry numbers. Jardin dans les bois (Backyard within the woods) was a candy little sandwich, cushioned with cream imbibed with aged rum and somewhat trace of woody cedar afterward.”
Dorie Greenspan (2009) “Have something — oh, if solely you possibly can have every thing — at Pierre Hermé, hands-down one of the best and most enjoyable patissier in Paris and no, I’m not neutral. When you’ve by no means had the Ispahan macaron — rose, raspberry and litchi — you need to.”
David Lebovitz (2008) “I like Pierre Hermé very a lot. He’s a genius, and his stuff is attractive and the guy deserves all of the accolades which might be bestowed upon him. He looks like a pleasant man and his outlets in Paris are swanky as all get-out.”
Extra Photos
