Macarons and language lessons

My sous chef does the macaron inventory everyday around 3pm.

After she packages and counts everything on hand, she’ll make it a point to shout out some flavours really loudly in Cantonese.

That is my cue.

Pierre Hermé in Hong Kong

My favourite pastry chef is opening up shop in HK soon. Oh.Em.Gee.

http://hk.lifestyleasia.com/features/wine-and-dine/pierre-herm%C3%A9-paris-hong-kong-opening-at-ifc-in-may-2013

Croissant Ispahan

French pastry extraordinaire Pierre Hermé designs and releases his seasonal pastry collections the way a fashion designer would.

Over the course of my life here in Paris, I’ve been lucky enough to have seen 5 collections: Fetish Infiniment Vanille, Fetish Azur (citrus), Fetish Mahogony (with caramel,coconut, lychee), his famous Fetish Ispahan (raspberry, lychee, rose) and now, Fetish Baba.

I’m a little disappointed that the last collection of his that I’ll be experiencing, is the baba.

I hate babas.