Macaron, known as "girls breasts", is actually a French dessert made with egg whites, almond flour, white sugar and icing sugar. It originated in an Italian monastery and was developed to replace meat. The food later spread to France and was popularized, and many improved flavors appeared.
Speaking of this, the editor can't help but think of Taiwanese macarons, which are pink, pink, and milky white Western-style pastries packed in transparent plastic bags that can often be seen in bakeries. The ingredients used are simple, but compared to this Western-style dessert that came from across the ocean, perhaps because of the memory of childhood hiking, the sweet taste that is sweet to the heart but melts in the mouth is still to the editor. I prefer Taiwanese macarons more!
When it comes to famous French macaron shops, I believe everyone is familiar with Ladurée, which has settled in Taiwan in recent years, claiming to be the ancestor of French macarons, or the old French pastry shops Dalloyau and Paul, as well as the editor Pierre Hermé, which has become a favorite after trying it several times, has its own unique recipes and attracts sweet tooths from all over the world.
What we are going to look at today is Pierre Hermé, who has been cooperating with the well-known Japanese florist Makoto Azuma for several years. The dessert shop has branches in Tokyo and Paris. Through the unique performance of the florist, The technique puts colorful macarons into equally dazzling works, combining the shape of flowers and the metaphorical language of flowers. Looking at the presentation of each theme, it feels like falling into a romantic and elegant world of flowers. An elegant gesture like an angel landing, slowly descending into this mysterious back garden, exuding various blended aromas.
If you are lucky enough to taste a macaron, the tangy aroma will be an incomparable and wonderful taste.The beauty of the land and bursts of floral fragrance blend in the mouth, which not only satisfies the visual senses, but also fully expresses the praise of Pierre Hermés desserts, just like the florists skillful hand creating the inner eternal spirit that will never fade away in each work.
Pierre Hermé, who was honored as "The Picasso of Pastry" by French Vogue magazine, has inherited the familys pastry-making history for four generations. He has learned from the famous French pastry chef Gaston Len?tre since he was 14 years old. For 11 years, after accumulating many years of experience, he finally founded his own brand in 1998 and began to expand to Japan. So far, he has 6 branches in Paris, 7 in Tokyo and 1 in London. of branches. In 2007, he was awarded the Chevalier de la Légion d’honneur by French Prime Minister Jacques René Chirac.
This time, the PIERRE HERM? × AZUMA MAKOTO "2015 Les Jardins" event has been exhibited at the Qingshan store from 2015/10/3 to 2015/10/13, with a total of 10 works on display.
JARDIN DU P?ROU
JARDIN DANS LES PINS
JARDIN ZEN
JARDIN DANS LES FOINS
JARDIN DU SOLEIL
JARDIN DE VAL?RIE
JARDIN EN CORSE
JARDIN DES PR?S
JARDIN EN SICILE
JARDIN DE NORDESTE
I believe that people who have tasted Pierre Hermé like the editor must have been temporarily fascinated by the delicate appearance of the macaron before taking a bite. After tasting the actual taste, some people may still be tempted to try it. If you don’t like this sweet and sadistic feeling, some people may think that the name is too real. In short, vegetables and radishes have their own advantages, so let’s just enjoy the flower art works!
