Pierre Hermé is a world’s number one. After great success in the best pastry shops, he now teaches at his two businesses, both a must for gastronomic visits, especially the first, as well as with his exceptional books. Everything he does calls attention to perfection or genius, or perfect genius. Among all of the wonders he offers, the macarons are super famous; they are distinguished by their different consistencies, densities, fragrances and flavors. They range in quality from 8.5 to 9.75. If one has to choose, among the classics the coffee and caramel with fleur de sel stand out, and among the newer and more sophisticated the Ispahan (macaroon, lychee cream with roses and raspberry compote) and Jasmin (macaroon, jasmine cream and jasmine tea). These last ones have a subtle, crispy and fragile outer texture that offers not even the slightest sensation of breakage; this gives way to another ethereal, light, vaporous one… magical. The quintessence of tactile, aromatic and sapid refinement.

The finest of white asparagus, the tip and its adjacent part, accounting for approximately a third of each piece. With a color like that of marble and a medium-large thickness (a caliber of 8-12) they are free of excesses in size, which have negative repercussions in texture and flavor. Cleanly cut with a knife, creamy, with a firm consistency, not quite reaching al dente. They offer an astonishingly natural flavor of the actual vegetable, in no way associated with the preserve, expressing earthy, sweet and bitter notes with hints of citrus – remarkably delicate.

A Piedmont bonbon of universal appeal. On top of the traditional ingredients, they also contain hazelnut and wine from the region, specifically that of the prestigious winery Ceretto… elements that give character to the bonbon.
One notices first its beauty, with an impressive, clean elegance, then the richness of textures, with several similar consistencies, creamy, gradual and complementary. Lastly, the flavor – exquisite, beautiful, a noble chocolate, bringing out the presence of the hazelnut, vanilla and Barolo wine, accentuating the characteristic astringency of the cacao, expressed with subtlety. A perfect pairing of bitter and sweet. In short, a highly refined bonbon with sensible originality.
Sold in 70 gram packets, containing 9 chocolates each.

The best tonic: an artisan refreshment inspired by the origins of this classic drink, it is only made in limited production and sold in exclusive establishments. It has a clearly different personality, calling to one’s attention its fascinating aromatic look, with sensitive amounts of quinine and lemon. Small, sparse bubbles, like one might find in a naturally carbonated mineral water. Its extremely delicate flavor gives way to bitter, sweet and acidic sensations, complex and intense, building in the mouth as it becomes exuberant and satiating.
No colorings or conservatives are used.