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Le Meilleur Pâtissier "Les Professionnels": Exclusive Collaboration

The two winners, both instructors at the Valrhona school, had the opportunity to interpret a dessert chosen from among la Maison Pierre Hermé Paris' emblematic creations: Miraflorès, a combination of pink berries, mango and strawberry.

« We immediately agreed on the choice of the entremets Working at Valrhona, we wanted a challenge other than chocolate, so we chose a fruit combination. We are grateful for the chance we were given by this unique collaboration. Every self-respecting pastry chef dreams of it! We learned a lot, we appreciated the freedom of creation that was offered to us and these exchanges with the one who represents the excellence of French pastry.» Jérémy Aspa

Their creative work then began. The rich exchanges with Pierre Hermé and his teams allowed them to work on every detail and to adapt the recipes to the constraints of a daily reproducible production.

Giving two talented young pastry chefs the opportunity to exhibit their work to the general public seemed to me to be a fine example of sharing and transmission. I gave them the opportunity to choose a dessert from our collections, the objective being that they reinterpret it according to their sensibility. Pierre Hermé




Breton shortbread with pink berries, soft almond cookie, mango compote and confit, strawberry compote and confit, light cream with pink berries.