Pierre Hermé shared by @goop on Postcard

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Pierre Hermé

Patisserie · Chaussee d'Antin ·

4,111 Postcards · 173 Cities

"Parisians swear Pierre Hermé's macarons are the best in town, and we're inclined to agree. After all, the pastry wunderkind (he began his career as an apprentice to Gaston Lenôtre at the age of 14, before becoming the pastry chef of Fauchon when he was only 24) is known for infusing his ganaches with interesting (and foolproof) combinations, like his famous Ispahan, which blends rose, lychee, and raspberry. The chocolates shouldn't be missed either, and neither should the croissants."

The Paris Foodie Guide

Information

Macarons, chocolates, croissants, and artful pastries

friendly staff

signature variants

artisanal

rose lychee raspberry

expensive

quality ingredients

attentive staff

professional staff

Featured on Goop

35 Bd Haussmann, 75009 Paris, France Get directions

$$$

Credit card accepted

Debit card accepted

Contactless accepted

Coffee

Dessert

Pierre Hermé by null

Pierre Hermé by

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

See full details

1

Information

Macarons, chocolates, croissants, and artful pastries

friendly staff

signature variants

artisanal

rose lychee raspberry

expensive

quality ingredients

attentive staff

professional staff

Featured on Goop

35 Bd Haussmann, 75009 Paris, France Get directions

$$$

Credit card accepted

Debit card accepted

Contactless accepted

Coffee

Dessert

Pierre Hermé by null

Pierre Hermé by

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

Pierre Hermé by null

See full details

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