On October 3rd, PIERRE HERME PARIS held a presentation of its new Fall/Winter collection at Pierre Hermé Paris Aoyama. The theme of the 2015 collection, "Passages," encompasses the meanings of "a place of movement" and "transmission." This concept, which not only emphasizes the inherent beauty of the taste but also allows the aesthetic elements of sweets to play the role of "director," further deepens the appeal of the creations (sweets), is rooted in this. Four talented directors, including visual artist Fabien Verschaere, photographer Sergio Coimbra, and illustrator Nicolas Vial, enriched Pierre Hermé's creations with their own unique visual interpretations. Also noteworthy was the collaboration with Azuma Makoto, which was realized following last year's collaboration.
Azuma was in charge of the visuals for the macaron "2015 Jardin Series." Shooting took place over three days in Azuma's atelier, with Pierre Hermé present when he visited Japan in June this year. This series also features a flavor with clovers on top of the macaron, a first for Hermé. The key visuals are a perfect match between the unique impression created by the new Jardin Series and the artistic tastes of flower artist Azuma Makoto.
And to commemorate this "PIERRE HERME × AZUMA MAKOTO - LES JARDINS" collaboration, a "garden" designed by Azuma using colorful flowers and plants will be available for a limited time at Pierre Hermé Paris Aoyama. In conjunction with this, the store is selling a special Jardin series macaron gift set (10 pieces for 3,500 yen) in packaging designed by Azuma Makoto for a limited time until October 13th, which includes an advance sale of the new macaron "Jardin de Nordeste/Garden of Nordeste," due for release in 2015. During the event, purchasers will also be given a surprise gift of a flower blooming in the garden.
Appearing at the presentation, Azuma commented, "I unveiled my work in Paris last month, but this time I'm presenting it in the form of a gift. I've used flowers to visually capture the taste and feel of Pierre Hermé's macarons, so I hope many people will take a look."
