This Pierre Hermé pop-up at Galeries Lafayette is set to transform the way you enjoy ice cream this summer
In 2026, Pierre Hermé will transform ice cream into a true canvas for creative expression. The Parisian house is launching a pop-up at Galeries Lafayette and showcasing innovations that redefine this seasonal category. With signature flavors and custom designs, the renowned pastry chef is turning this summer treat into a catalyst for desire and visibility.
Ice as a Strategic Territory for the Luxury Industry
Long viewed as a secondary offering in the pastry world, ice cream has now established itself among high-end establishments. This product remains affordable, is strongly tied to seasonality, and is very photogenic. It therefore makes it possible to reach a wider audience while reinforcing a shop’s creative identity.
At Pierre Hermé, this vision takes shape in a summer collection built around iconic flavor combinations. These include pistachio and orange blossom, strawberry and lemongrass, and nepita and lemon. The Ispahan flavor combinations—the brand’s signature—are now available in ice cream form.
This approach highlights the pastry chef’s creative expertise beyond traditional categories. Macarons and traditional pastries are no longer the brand’s sole means of expression.
“Ice cream is becoming not only another medium for creative expression, but also a tool for customer acquisition and retention.”
Signature flavors in ice cream form
The summer collection draws on the flavor profiles that have made the master pastry chef’s reputation. Each flavor reflects a sense of continuity with existing creations. This approach reinforces the coherence of the brand’s overall offerings.
Customers recognize the familiar scents in a different format, tailored for the warmer months. This familiarity creates a strong emotional connection with the brand. It also helps attract new fans.
A pop-up store at Galeries Lafayette starting July 2
Pierre Hermé is opening a pop-up shop at Galeries Lafayette Le Gourmet starting July 2. This pop-up is entirely dedicated to his world of ice cream. More than just a seasonal retail outlet, this space functions as a true laboratory.
The shop offers plant-based ice cream and sorbets made fresh to order. This format is reminiscent of soft-serve ice cream, while maintaining the indulgent qualities associated with luxury. This offering meets the growing demand for plant-based alternatives.
- Plant-based ice cream and sorbets, churned to order
- A format inspired by soft-serve ice cream
- Iced and Toasted Brioche, Inspired by an Italian Specialty
- A warm-to-cool contrast for a unique sensory experience
- Ice cream cart designed in collaboration with designer Ekhi Busquet
Another creation showcased was the iced and toasted brioche. Inspired by an Italian specialty, it plays on the contrast between hot and cold. This type of offering exemplifies a strong trend in high-end hospitality: the pursuit of memorable sensory experiences.
A plant-based product line that meets new expectations
Plant-based sorbets are meeting an ever-growing demand. Consumers are looking for lighter alternatives without sacrificing indulgence. Pierre Hermé Paris embraces this trend while maintaining its high standards of quality.
The “made-to-order” format, prepared right in front of the customer, adds a spectacular element to the service. This presentation transforms the purchase into a truly memorable experience. It also reinforces the perception of freshness and craftsmanship.
Design as a Tool for Brand Storytelling
Beyond its recipes, the Maison showcases its offerings through a new ice cream cart. The cart was developed in collaboration with designer Ekhi Busquet over the course of three years. This piece of equipment combines technical requirements, mobility, and visual identity.
Inspired by Japanese bento boxes, this cart transforms the act of serving into a true ritual. This approach is in line with the immersive experiences sought after by luxury brands. Every detail contributes to the brand’s narrative.
This development reflects a broader trend in the industry. The product alone is no longer enough to win over discerning customers. Every touchpoint—from packaging to furniture—must tell a cohesive story.
The boundaries between gastronomy, hospitality, and luxury continue to blur. Pierre Hermé continues to expand his world without straying from his founding principles. Ice cream has become yet another way to reach connoisseurs of fine things and refined flavors.
