Pierre Hermé Paris Aoyama Tokyo

Champagne at Pierre Herme, Tokyo
Champagne at Pierre Herme, Tokyo

On our first day in Tokyo we made a foodie pilgrimage to Pierre Hermé Paris Aoyama in the chic and elegant Aoyama-dori district. French pastry chef Pierre Hermé, who has been called the “Picasso of pastry” by French Vogue, is the world’s best pastry chef.

Pierre Herme, Tokyo
Pierre Hermé Paris Aoyama
On entering the luxury boutique created by the visionary interior design firm Wonderwall, we were greeted by glass cases displaying gastronomic haute-couture. A virtual rainbow of sugared jewels… macarons, chocolates, cookies, and - my heart be stilled - Christine Ferber confitures. I was thrilled to find my all-time “made for Pierre Hermé” favourite: a strawberry, rhubarb and passion fruit preserve created by the “jam fairy” herself in her famous copper pot in Alsace. Sensory ecstasy overload.
On entering the luxury boutique created by the visionary interior design firm Wonderwall, we were greeted by glass cases displaying gastronomic haute-couture. A virtual rainbow of sugared jewels… macarons, chocolates, cookies, and – our hearts be stilled – Christine Ferber confitures. We were thrilled to find our all-time “made for Pierre Hermé” favourite: a strawberry, rhubarb and passion fruit preserve created by the “jam fairy” herself in her famous copper pot in Alsace. Sensory ecstasy overload.

At the back of this gastronomic temple to all that is good with sugar is a staircase, leading to the sultry Bar Chocolat, the patisserie’s coffee salon.

Bar Chocolat is designed in marble and mirror. The salon holds just three tables, with a row of bar stools. Luckily we were the only guests in the salon.

Of course we had no choice but to start with a glass of chilled champagne.
Of course we had no choice but to start with a glass of chilled champagne.

The lovely server brought us a menu on a tablet. While we were having serious angst in choosing between the “oh my god” and “you’ve god to be kidding” items on offer, she brought us a carré of 75% Pierre Hermé dark Java chocolate, just to get us started. After much tablet scrolling, and finding religion, we decided to order the legendary very pink fetish Ispahan tasting menu for two.

Ispahan was developed during his early days at Ladurée in Paris, Pierre Hermé’s signature Ispahan combines the exotic essences of Ispahan rose, raspberry, and lychee in a number of of different guises. The combination is sublime – the classic Kelly Bag of Pierre Hermé’s delights.

The presentation and service of the dessert tasting was reminiscent of Kaiseki, with each surprising morsel being presented like a crown jewel.
The dessert included a chocolate bonbon, macaron, cheesecake, pound cake,  and choux pastry – each item infused with the Ispahan flavours. In addition there were chocolate madeleines – the french butter cake beloved by French children.

The  presentation and service of the dessert tasting was exquisite, with each surprising morsel being presented like a crown jewel. Pierre Hermé’s  ability to showcase one flavour combination in many variations is remarkable.

Afterwards, we headed back to our hotel to sleep off our food comas.
Afterwards, we headed back to our hotel to sleep off our food comas.

Be the first to comment

Please let us know what you think!