Pierre Hermé's most famous creation — a pale pink macaron with a filling that combines floral rose notes, sweet lychee, and tart raspberry. The combination is sophisticated without being cloying, and the macaron shell has the right balance of crunch and chew. Multiple food critics consider it one of the world's best macarons.
Tips from diners
Order 3-5 of these if trying them for the first time — they're addictive and you'll want to taste the flavor progression.
Eat it within 30 minutes of purchase — the macaron begins to soften and the filling flavors mellow slightly over time.
A bright yellow-hued macaron filled with the tangy combination of passion fruit and lemon. The tropical passion fruit flavor dominates with lemon providing acidity and brightness. Reviewers describe it as summery and refreshing.
Tips from diners
This is the best palate cleanser if you're buying a box of mixed macarons. Put it between the richer chocolate ones.
A larger pastry than the macaron, featuring layers of dark chocolate, coffee ganache, and crispy hazelnut praline. It's a showstopper with multiple textures and flavors. Reviewers often save this as a special treat given its complexity and price point (€8-9).
Tips from diners
This is worth a separate trip if you're craving something special — it's dramatically different from the macarons in scale and complexity.
For chocolate lovers, this macaron pairs dark chocolate with salted caramel — the salt cuts through richness and adds sophistication. The filling is creamy and the macaron shell maintains its delicate texture.
Tips from diners
If you only try one chocolate macaron in Paris, make it this one. The salted caramel stops it from being too sweet.
Pierre Hermé's interpretation of the classic French mille-feuille features delicate, crispy puff pastry layers alternating with vanilla pastry cream. The top is finished with a thin layer of fondant icing. The pastry is baked to order or fresh throughout the day.
Tips from diners
Eat this on-site or within an hour. The puff pastry layers go soft quickly, and the whole point is that contrast between crisp and cream.
Pierre Hermé's tiny, ultra-chic boutique on rue Bonaparte showcases the maestro's philosophy that pastries are a form of culinary art. The pastel-colored macarons in flavors like Ispahan (rose, lychee, raspberry) and Chuao (dark chocolate, coffee, hazelnut) draw long lines. Every item is exquisitely crafted, though prices reflect the precision and ingredient quality.
The boutique is tiny and cramped during peak hours (weekends, 3-6 PM). Arrive mid-morning or a weekday afternoon for a less overwhelming experience.
Seven macarons cost approximately €18-19. They come beautifully boxed for gifts, which is why many visitors buy them.
The location is perfect for a walking tour of Saint-Germain — grab pastries here and continue to nearby cafés or the Luxembourg Gardens.
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