| EMBLEMATIC FLAVOUR | All the flavours of the house's favourite cake concentrated in a bite-size XS. Underneath the soft, crunchy shell of a rosé macaron, an irresistibly enchanting combination of flavours emerges. The subtle combination of sweet rose cream and the floral note of the lettuce, magnified by the vivacity of a fresh raspberry. The heady and the tangy intermingle to awaken a myriad of sensations on the palate. The perfect match for the Ispahan flavour.

| EMBLEMATIC FLAVOUR | Under the crispy and soft shell of this macaron, a creamy ganache is hidden, a perfect marriage between the sweetness of the milk chocolate ganache and the acidity of the passion fruit puree, where each one gives the floor to better meet the other.

| EMBLEMATIC FLAVOUR | The bewitching Diva, in the form of a dense cream sandwiched between two macaron biscuits, takes the senses elsewhere, to the edge of vanilla ice cream pleasure. Close your eyes and take a bite. One shudders with pleasure.

| EMBLEMATIC FLAVOUR | Infiniment Framboise, an ode to the flavors of this delicate red fruit. Pierre Hermé celebrates the fullness of the raspberry's taste: acidity, fruity fragrance and slightly sulphurous notes.

| EMBLEMATIC FLAVOUR | Exaltation of the flavours of the Iranian pistachio: its sweet taste and its soft bitterness sublimated in a delicate and greedy macaron.

| EPHEMERAL FLAVOUR |The unique fragrance of the tomato leaf reveals its aromas in this unexpected macaroon. Subtle and delicate, it expresses the fragrance of the tomato in a plant-based version.

| EPHEMERAL FLAVOUR | A new, prettily colored creation which marvelously transcribes the fullness of the perfume and the acidity of the passion fruit between two soft biscuits.

| EPHEMERAL FLAVOUR | Pour sublimer la saveur irrésistible de la noix de pécan aux arômes réconfortants et tout en subtilité, Pierre Hermé lui dédie un macaron. Légèrement torréfié pour en exalter le goût, la noix pacane dévoile progressivement ses nuances douces et légèrement amères dans la crème onctueuse généreusement répartie entre les deux biscuits macaron.

| EMBLEMATIC FLAVOUR | The only powerful flavour of Paineiras Chocolate. An aromatic splendour, the archetype of the finest cocoa.

| EPHEMERAL FLAVOUR | The epitome of happiness. A perfect bite where crispy, crunchy, soft and smooth come together in perfect harmony to sublimate the delicious combination of milk chocolate with Piedmont hazelnuts. A pure moment of pleasure...

| EPHEMERAL FLAVOUR | An ode to the delicacy of Piedmont hazelnut praline. A play of textures between the crunchiness and softness of the macaron shells decorated with roasted hazelnut chips, the creaminess of the hazelnut praline cream, and the melting and crunchiness of a pure praline heart.

| EPHEMERAL FLAVOUR |Inspired by the woody note of Amber borrowed from the perfume repertoire, Pierre Hermé breaks it down to reconstitute a smell and taste that confuses the senses. Combined with a light caramel cream, it counterbalances the fragrance of the rose cream, leaving only a delicate floral note.

| EPHEMERAL FLAVOUR | Pierre Hermé wanted to capture all the facets of the fresh fig, a fruit with a very delicate flavour and recognisable seeds. The fig confit captures the taste of the ripe fruit and its crunchy texture, while in the cream, the fig leaf enhances its aromas.

| EPHEMERAL FLAVOUR | Pierre Hermé has created a trilogy in which the powerful, full-bodied notes of Honduran coffee punctuate the bewitching scents of hazelnut praline. Vanilla adds a touch of roundness to this duo of character.

| EPHEMERAL FLAVOUR | Pierre Hermé invites us on a trip to Morocco with a solar macaroon. Here we find his talent for combining and structuring flavours. The liveliness of the lemon refreshes the roundness of the orange blossom, then it's the honey's turn to reveal its powerful, slightly bitter flavour. It's a journey of taste initiation.

| EPHEMERAL FLAVOUR |After the Ultime entremets created in 2016 to enhance two favourites from our gourmet library, Madagascar vanilla and pure dark chocolate from Belize, Cayo District, Plantation Xibun, it seemed only natural to interpret it in the form of a macaroon. Beneath the crunchy shell lies the elegant union of a vanilla ganache topped with a heart of chocolate ganache. Crisp, flower-of-salt chocolate chips contrast with the silkiness of the cream. This exquisite mouthful reflects all Pierre Hermé's expertise and unique gift for combining flavours.

| EPHEMERAL FLAVOUR | Pierre Hermé creates a harmonious dialogue between rose and bergamot. The sweet notes of rose cream set the tone, before giving way to the fragrance and light acidity of bergamot for an infinite freshness.

| EMBLEMATIC FLAVOUR | Dissimulée sous une coque de macaron moelleuse, une crème au caramel au beurre demi-sel caressante et gourmande, aux notes délicieusement régressives.