Pierre Hermé Paris is introducing its "Summer Collection," featuring ice cream, sorbet, and the original dessert "Miss Gura Gura." Glace et Sorbet, a line of ice creams and sorbets that explores "a world of taste, sensibility, and delight," offers the widest selection of flavors of the year. This time, eight flavors will be available, including "Glace au Macaron Infiniment Vanille" (700 yen), which combines vanilla ice cream with marzipan and macarons, and "Sorbet Chocolat" (600 yen), a combination of chocolate sorbet and nougatine. In addition to the classics "Glace Caramel" (600 yen), "Glace Vanille" (600 yen), "Glace Rum Raisin" (600 yen), and "Glace Infiniment Rose" (600 yen), the collection also includes "Sorbet Ispahan" (700 yen) and "Glace Celeste" (700 yen). In addition, the online boutique will be selling a "Glace & Sorbet 7-Variety Assortment" (5,400 yen including tax and shipping) from June to August.
Pierre Hermé Paris's "Miss Guragura," which features sorbet and ice cream sandwiched between macaron dough, has been expanded with new variations: "Constellations," which features strawberry and orange sorbet and cardamom-flavored ice cream sandwiched between sable cookies, and "Fraise Pistache," which features pistachio ice cream and strawberry sorbet sandwiched between macarons. These will be available alongside the existing "Satine," "Chocolat," and "Ispahan," for 700 yen each. The "Glace & Sorbet Miss Guragura Assortment" (5,500 yen) will also be available online from June to August. The "Macaron Velouté" series will introduce a new product, "Macaron Velouté Infiniment Citron," in which the crisp taste of lemon is enhanced by the subtle acidity of yogurt. The "Macaron Velouté Infiniment Pamplemousse" (280 yen), which is an innovative combination of sweet and sour yogurt and bitter grapefruit, and the "Macaron Velouté Framboise," which has a soft sweet and sour flavor of raspberry and yogurt, will be available from July to the end of September in the "Macaron Velouté 6-Piece Assortment" (2,400 yen), which includes two of each of three types.
The colorful "macarons" include two new varieties for 2017: "Macaron Citron Pate Sable" with lemon cream and sable, and "Macaron Jasmin Pamplemousse" (280 yen), an exquisite jasmine-flavored white chocolate ganache with grapefruit confit. Also available are three seasonal flavors: "Macaron Olive" with olive pieces, "Macaron Envie" with violet-flavored white ganache, and "Macaron Satine" (280 yen each). Available online are the "10 Kinds of Macaron Assortment" (3,500 yen) and the "15 Kinds of Macaron Assortment" (5,200 yen).
The "four secs" baked using carefully selected ingredients include "Feuilleté Fromage" (1,300 yen) made with Gruyère cheese, "Sable Olive" (1,500 yen) featuring black olives and olive oil, "Sable Infiniment Citron" (1,500 yen) with lemon peel and lemon confit, and "Tuile Noix de Coco" (1,300 yen) with coconut. Online, "Assortment of 6 Types of Sable" (8,800 yen) and "Assortment of 4 Types of Sable and 2 Types of Tête" (9,000 yen) will be available until the end of October.
In addition, three types of desserts will be available at "Heaven" on the second floor of the Aoyama store. In June, "Dessert Yasamin" will be available, featuring the elegant flavor of summer fruits such as mango and grapefruit combined with jasmine. In July, "Dessert Satine" will be available, a plated dessert version of the brand's signature flavor "Satine." From July to September, "Dessert Delicieux" will be available, each priced at 2,000 yen.
