The Paris Haute Couture with a rose flavours

Passion for the rose flavoured food has been a reigning trend in Paris for the last ten years. Its founder is Pierre Hermé. It all started with a dessert called ispahan. Ispahan or Pompon des Princes, a rose of pink colour that has the tendency to grow in pairs, has a peculiar fragrance and half-opened buds, inspired Pierre Hermé to make prestigious desserts. There were mousses, fruit jellies, ice-cream sandwiches, parfaits, jams, frozen yoghurts, and other sensational sweet delights, and the latest creation is Ispahan Gâteau Saint-Honoré. We can say that Pierre Hermé has moved the dessert making to another level.

While his name is being associated with the words such as Haute Couture Pâtisserie, Picasso of desserts, the desserts magician, an architect of emotions and many other exclusive attributes, Pierre Hermé is simply a perfectionist and a gourmet who follows his family tradition. He is a member of the fourth generation of pastry chefs who learned his trade in the right places, at Gaston Lenôtre, Fauchon and Ladurée. Opening of the first Pierre Hermé Paris boutique took place at the New Otani Hotel in Tokyo in 1998. Shortly after that, he made his breakthrough on the Paris pastry scene.

The enthusiastic gourmets and connoisseurs worldwide very soon discovered and crowned the persevering Hermé, who now, besides his boutique and numerous pastry collections, is organizing workshops where he teaches the "sweetest" job and its sensitivity.

Ispahan made of rose, litchi, chocolate, raspberry, jams, pies, mousses and famous macarons also known as amaretti that Hermé fused in a sandwich with a layering of exquisite cream - these are all only a part of his creations and collections.. As one of his workshop attendants has written, Hermé has revealed the secret ingredient of his ispahan creation - the rose syrup which he buys in the Indian shop on the 33 rue Notre-Dame-de-Lorette. A drop of the this same rose syrup gives an unforgettable aroma to the glass of champagne.

We continue to wonder whether he keeps some secrets to himself even though he reveals generously his recipes like grand masters at his workshops. Hermé himself would not hold that against us while he says that the mysterious flavour of his desserts lies in a fusion of the desire to eat something sweet, with emotions and with pleasure in flavours and textures.