Within a discreet townhouse in Paris’ 17th arrondissement, Pierre Hermé and his team of pastry chefs develop new textures and flavours to titillate their sweet-toothed fans. But for those not content with buying boxes of macarons from his petite boutiques that are scattered across the globe, the famed Maison Pierre Hermé is also where the self-titled "Haute Couture" consultations take place – a unique chance to create an original recipe.
From weddings and anniversaries to birthdays and business events, it’s easy to find a reason to commission a bespoke sugar creation. The ultimate indulgence, the "Haute Couture" process consists of a clutch of meetings with Pierre Hermé at his atelier in Paris: the first to discuss flavours, textures and significant memories that yearn to be recreated in a madeleine moment; the second, around a month later, to taste and give feedback so the recipe can be refined. From these in-depth discussions, words and ideas are transformed into an exclusive recipe, which will be kept on file for future reorders.
The whole process can take anywhere between three and six months (to accommodate the various meetings, research and development time, and the production of bespoke packaging, if desired). The service costs from approximately €10,000, and the client will own the flavour copyright for life.
Available to both private and corporate clients, the possibilities truly are endless. Past creations include a haute-couture macaroon for Van Cleef & Arpels, a chocolate bonbon for Renault ZE, macaroons with the smoky aroma of cigars for a private client and a Madame Figaro cake with orange-blossom crème brûlée, topped with fruits and flowers.
Pierre Hermé may be revered for his perfect macaroons in every flavour imaginable (olive oil and foie gras are just two ingredients that feature), but when it comes to the haute-couture creations, the only limit is the extent of the imagination.