Gourmandises by Pierre Herme set to deliver in Europe
Released on: February 8, 2008, 6:56 am
Press Release Author: Florence Faisans
Industry: Food & Beverage
Press Release Summary: As of February 15, the online boutique at www.pierreherme.com will expand its services in Europe. Connoisseurs from Belgium, Germany, Italy, Luxembourg, the Netherlands Spain and United Kingdom, can log on to the website, now both in French and English, and have their favourite Pierre Hermť creations delivered to their doorstep.
Press Release Body: As of February 15, the online boutique at www.pierreherme.com will expand its services in Europe. Connoisseurs from Belgium, Germany, Italy, Luxembourg, the Netherlands Spain and United Kingdom, can log on to the website, now both in French and English, and have their favourite Pierre Hermť creations delivered to their doorstep.
e-GOURMANDISES, the online boutique of Pierre Hermť Paris, will deliver within 4 days macarons and chocolates directly from the famous Paris boutiques: 72, rue Bonaparte 75006 Paris and 185, rue de Vaugirard 75015 Paris.
Find out about these sweet creations from Pierre Hermť Paris at: http://www.pierreherme.com/e-gourmandises
PIERRE HERM…, A PASTRY CHEF AT THE SUMMIT OF HIS ART
Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermť began his career at the age of 14 as an apprentice to Gaston LenŰtre. At 24, he became a pastry chef and proceeded to elevate pastry-making to new heights. With his creativity, his technical mastery and his taste for sharing his expertise in Haute P‚tisserie, he has won the respect and esteem of the entire profession.
At the end of 1996, he left Fauchon to start Pierre Hermť Parisģ with his business partner Charles Znaty. Their first shop opened in Tokyo in 1998, followed by a Salon de Thť in July 2000. In 2001, Pierre Hermť returned to the gourmet scene in Paris. Immediately, his pastry shop at 72 rue Bonaparte in the Saint Germain des Prťs area scored a big success. Every day, enthusiastic gourmets rediscovered his creations, with connoisseurs from all over the world flocking to this temple of sweet delights. In 2004, a second shop featuring very innovative interior design opened at 185 rue de Vaugirard, and a training workshop was established in cooperation with the reputed Ecole Ferrandi run by the Paris Chamber of Commerce. In early 2005, the latest concepts from Pierre Hermť Paris were launched in Tokyo: a \"luxury convenience store\" and a Chocolate Bar. Both are located in the Omotesando district, where the biggest fashion brands and companies operating in Japan have stores. At the end of 2007, Pierre Hermť Paris owns two boutiques in Paris, seven sales outlets in Tokyo and an online shop www.pierreherme.com
TALENT RECOGNIZED WORLDWIDE
Famous in France, Japan and the United States, the man that Vogue called \"the Picasso of Pastry\" revolutionized pastry-making with regard to taste and modernity. At Pierre Hermť Parisģ, the pastry decors are discreet, the techniques constantly revised. Sweets for adult palates, the creations of Pierre Hermť, which have been emancipated from references to the past and childhood experiences, have entered the world of gastronomy. With \"pleasure as his only guide\", Pierre Hermť has invented a totally original world of tastes, sensations and pleasures.
Pierre Hermť also works with great star-winning chefs and prepares sumptuous gala dinners, like recitals, all over the world, which acclaims him as the greatest French pastry chef. He has published many books including "The Cook\'s Book", which came out in the United States and Great Britain in October 2005 and won the Best Cookbook Design Award at the 2005 Gourmand World Cookbook Awards.
With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and \"uses sugar like salt, in other words, as a seasoning to heighten other shades of flavor.\" Refusing to sit on his laurels, he is always revising his own work, exploring new taste territories and revisiting his own recipes. As a result, praise has often been lavished on Pierre Hermť, who has been called \"The Picasso of Pastry \" (Vogue magazine), \"pastry provocateur\" (Food & Wine), \"an avant-garde pastry chef and a magician with tastes\" (Paris-Match), \"The Kitchen Emperor\" (New York Times) and \"The King of Modern P‚tisserie\" (The Guardian), along with honors and decorations, as well as - most importantly - the admiring gratitude of connoisseurs of gourmet sweets.
Web Site: http://www.pierreherme.com
Contact Details: Pierre Hermť Paris PR contact : Florence Faisans Tel : +33(0)1 45 12 04 35 - Mob : +33(0)6 81 68 96 41 72 rue Bonaparte 75006 Paris - France email@example.com