{"id":175091,"date":"2025-06-25T16:00:00","date_gmt":"2025-06-25T14:00:00","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/06\/25\/pierre-herme-celebrates-summer-with-a-fresh-collection\/"},"modified":"2025-06-25T16:01:22","modified_gmt":"2025-06-25T14:01:22","slug":"pierre-herme-celebrates-summer-with-a-fresh-collection","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/06\/25\/pierre-herme-celebrates-summer-with-a-fresh-collection\/","title":{"rendered":"Pierre Herm\u00e9 celebrates summer with a fresh collection"},"content":{"rendered":"\n

Summer at Pierre Herm\u00e9 isn’t something to be experienced, it’s something to be savored. True to his philosophy of “pleasure as the only guide”, the famous pastry chef unveils a Spring-Summer 2025 collection as creative as it is bewitching. Between creamy ice creams, refined pastries and surprising macaroons, this season is a veritable score of tastes and textures, conceived as a sweet escape to sunny landscapes. <\/strong><\/p>\n\n

Ice creams and sorbets: flavours from elsewhere<\/h2>\n\n
\n
<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n

Pierre Herm\u00e9 revisits the art of ice cream with three creations as daring as they are refined. The Hygge sorbet<\/strong>, a combination of Quercy melon and cinnamon flower, offers unexpected freshness. Arya ice cream<\/strong>, with Iranian pistachio and orange blossom, evokes an oriental break. As for Pain Perdu ice cream<\/strong>, it reconciles nostalgia and indulgence with its caramelized brioche chips. <\/p>\n\n

Pastries: great classics with a brilliant twist<\/h2>\n\n

The Saint-Honor\u00e9 Envie<\/strong> combines blackcurrant, vanilla and violet in a delicate interplay of textures. Cheesecake Mosa\u00efc<\/strong>, meanwhile, combines pistachio and Morello cherry for a slightly salty sensuality. Finally, Ella<\/strong>, a sunny creation with lemon, red fruit and olive oil, reinvents Summer Pudding with elegance. <\/p>\n\n

Macaroons: plant impertinence<\/h2>\n\n
\n
<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n

Pierre Herm\u00e9 dares to experiment with plant-based combinations, far from the classic sweet path. Among the most intriguing: Indulgence<\/strong> (pea and mint), Ol\u00e9a<\/strong> (tomato leaf and black olive) and Jardin de Godot<\/strong> (tarragon and lime). Each bite is a sensory exploration<\/strong>, between freshness, acidity and herbaceous finesse. <\/p>\n\n

Practical information<\/h2>\n\n