http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html In LA, but Still Exploring Desserts Mon, 08 Sep 2008 06:14:56 +0000 http://wordpress.org/?v=2.6 http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-17328 Nina Thu, 06 Sep 2007 04:08:15 +0000 http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-17328 SO LUCKY! SO LUCKY!

]]> http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-16591 Jeanne Wed, 29 Aug 2007 16:34:35 +0000 http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-16591 I can't believe I am lucky enough to be living (in Paris) less than a block from the Hermes store on Vaugirard! It was closed when we moved due to the August holiday in France but he's open now and I'm on my way! I can’t believe I am lucky enough to be living (in Paris) less than a block from the Hermes store on Vaugirard! It was closed when we moved due to the August holiday in France but he’s open now and I’m on my way!

]]> http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-14643 Sweet Napa » Blog Archive » I Left My Heart at Chino Farm Mon, 06 Aug 2007 07:23:16 +0000 http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-14643 [...] Looking at these pictures, I feel the same pang of regret that I feel when I look at my pictures from Pierre Herme: Why didn’t I get one of everything when I had the chance? [...] [...] Looking at these pictures, I feel the same pang of regret that I feel when I look at my pictures from Pierre Herme: Why didn’t I get one of everything when I had the chance? [...]

]]> http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-12169 Sweet Napa » Blog Archive » Catching Up on Summery Fruit Desserts Wed, 27 Jun 2007 06:40:52 +0000 http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-12169 [...] The gelee above was chilled in a glass that I saved from a pudding I bought from Miette in SF (makers of the cupcake in my profile pic), and I also put some in an emotion glass that I saved from Pierre Herme. For this one, I crushed some berries with a fork and strained it to get juice that I mixed into the whipped cream w/ a little sugar. It gave a nice lavender color that didn’t really show up in the pic. If I were to do it again, I’d maybe try to put a lot more juice into the cream to get a stronger flavor to make it worth it and mix it less beforehand (it had been at soft, droopy peaks to begin) and afterwards b/c it was on the brink of graininess by the time I finished. But really, I think it’s perfect to just plop the berries on top instead. [...] [...] The gelee above was chilled in a glass that I saved from a pudding I bought from Miette in SF (makers of the cupcake in my profile pic), and I also put some in an emotion glass that I saved from Pierre Herme. For this one, I crushed some berries with a fork and strained it to get juice that I mixed into the whipped cream w/ a little sugar. It gave a nice lavender color that didn’t really show up in the pic. If I were to do it again, I’d maybe try to put a lot more juice into the cream to get a stronger flavor to make it worth it and mix it less beforehand (it had been at soft, droopy peaks to begin) and afterwards b/c it was on the brink of graininess by the time I finished. But really, I think it’s perfect to just plop the berries on top instead. [...]

]]> http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-6730 chuckeats.com Blog » Pierre Herme vs Laduree (Paris) - Macaroon Might Sat, 24 Mar 2007 07:43:12 +0000 http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-6730 [...] Herme has an extensive collection of desserts that have been well documented by many. The store itself probably has a homing device that draws in anyone with a sweet tooth. On every visit to Paris, I’ve allocated a lunch at this hot spot. To date, I’ve limited myself to the macaroons but after reading SweetNapa’s pilgrimage to Pierre Herme, I will put all of the desserts on the to-do list. [...] [...] Herme has an extensive collection of desserts that have been well documented by many. The store itself probably has a homing device that draws in anyone with a sweet tooth. On every visit to Paris, I’ve allocated a lunch at this hot spot. To date, I’ve limited myself to the macaroons but after reading SweetNapa’s pilgrimage to Pierre Herme, I will put all of the desserts on the to-do list. [...]

]]> http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-3581 pastrypros.com » Blog Archive » all things PH Tue, 02 Jan 2007 01:09:59 +0000 http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-3581 [...] Let the windows of the home page change a few times before you proceed to the “Fetish” page. The ” Mosiac” set of desserts particularly interested me, which led me to this new ( for me) discovery of a blog by a pastry chef and fan at Sweet Napa. This incredibly detailed report with pictures blew my mind! Nina ( the aforementioned chef ) is writing about many other fascinating things pastry-wise, it’s a must see. [...] [...] Let the windows of the home page change a few times before you proceed to the “Fetish” page. The ” Mosiac” set of desserts particularly interested me, which led me to this new ( for me) discovery of a blog by a pastry chef and fan at Sweet Napa. This incredibly detailed report with pictures blew my mind! Nina ( the aforementioned chef ) is writing about many other fascinating things pastry-wise, it’s a must see. [...]

]]> http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-3495 pastrypros.com » Blog Archive » On All Things P.H. Sat, 30 Dec 2006 02:49:16 +0000 http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-3495 [...] Let the windows of the home page change a few times before you proceed to the “Fetish” page. The ” Mosiac” set of desserts particularly interested me, which led me to this new ( for me) discovery of a blog by a pastry chef and fan at Sweet Napa. This incredibly detailed report with pictures blew my mind! Nina ( the aforementioned chef ) is writing about many other fascinating things pastry-wise, it’s a must see. Now in a full on quest for more P.H. I went to one of my favorite French websites where Clotilde Dusoulier and her blog Chocolate and Zucchini had this to say Chocolate and Zucchini [...] [...] Let the windows of the home page change a few times before you proceed to the “Fetish” page. The ” Mosiac” set of desserts particularly interested me, which led me to this new ( for me) discovery of a blog by a pastry chef and fan at Sweet Napa. This incredibly detailed report with pictures blew my mind! Nina ( the aforementioned chef ) is writing about many other fascinating things pastry-wise, it’s a must see. Now in a full on quest for more P.H. I went to one of my favorite French websites where Clotilde Dusoulier and her blog Chocolate and Zucchini had this to say Chocolate and Zucchini [...]

]]> http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-2025 Sweet Napa » Blog Archive » Bouley Bakery - New York Fri, 06 Oct 2006 08:02:06 +0000 http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-2025 [...] An Ispahan in New York??? Thank god. I didn’t get to try the traditional one when I was at Pierre Herme in Paris, so I was grateful for this second chance.  It’s made of rose macarons, raspberries, lychee buttercream, and lychees. It looks like this inside. [...] [...] An Ispahan in New York??? Thank god. I didn’t get to try the traditional one when I was at Pierre Herme in Paris, so I was grateful for this second chance.  It’s made of rose macarons, raspberries, lychee buttercream, and lychees. It looks like this inside. [...]

]]> http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-1273 ParisBreakfasts Mon, 07 Aug 2006 10:06:16 +0000 http://www.sweetnapa.com/2006/07/26/pierre-herme-paris.html#comment-1273 This is such a thorough analysis on PH ! WOW I just wrote about the “Carrement Chocolat" more from a geometric angle...please take a look. I just wish I'd read this BEFORE I'd gone to PH. After reading this I think it might be too much of an undertaking to visit PH without a team of fellow tasters. BTW I took tons of photos in there-I did ask 1st and no one minded a bit-they're on my blog & flickr. I have to say that I LOVED the Kouign-Amann..go figure. THANKS This is such a thorough analysis on PH !
WOW
I just wrote about the “Carrement Chocolat” more from a geometric angle…please take a look. I just wish I’d read this BEFORE I’d gone to PH. After reading this I think it might be too much of an undertaking to visit PH without a team of fellow tasters. BTW I took tons of photos in there-I did ask 1st and no one minded a bit-they’re on my blog & flickr. I have to say that I LOVED the Kouign-Amann..go figure.
THANKS

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