6 February 2020

Nicolas Cloiseau has invited Pierre Hermé to La Maison du Chocolat to be our Chef in Residence for a season.

For this occasion, he created quite a buzz with two incredible vegan pastries: Fleur de Cassis & Rose des Sables.*


Decrypting their particular notion of creating, when both of them know how to create everything: a pastry chef/leader in the high end pastry, curious about everything, and a blue-white-red chocolatier who creates like no one else.

Two talented chefs where no idea is too challenging. At the crossroads of their collaboration and emotion, our two chefs share their desire to bring creation to another level. In sync with the times, the two feel the need for unique liberating expression. Pierre Hermé is in residence at La Maison du Chocolat. Guest interpreter of his signature taste.

And that changes everything.


*(Blackcurrant flower & Desert Rose)





"Seduced by the "Noir de Cassis" chocolate bonbon of La Maison du Chocolat, my favorite, I reflected on how to interpret it in pastry. This interplay of flavors seemed to me to be evidently clear. " Pierre Hermé





"The chocolate tart of Pierre is the prefect link between our two Maisons, a lovely pairing of Pierre's iconic rose and the work of the chocolat and praliné of the other." Nicolas Cloiseau



These two pastries are available:
- La Maison du Chocolat through the end of May 2020. In the boutiques: Faubourg Saint-Honoré, François 1er, Madeleine, Sèvres, Victor Hugo, Louvre*, Bretagne, Vallée Village*. And with click & collect** on our website.
- Pierre Hermé Paris through April 12, 2020. In the boutiques: 86 Champs Elysées, Bonaparte, Vaugirard, Galeries Gourmet, Bretagne, Beaupassage and Opéra.

*Pastries are available Thursdays, Fridays and Saturdays only.
**boutique pick up
Pierre Hermé, Pâtissier, Founder of Maison Pierre Hermé Paris
Nicolas Cloiseau, Master Chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier (Best Craftsman Chocolatier France)

Unhinged Milk chocolate Egg Moulding 460g

Milk chocolate egg, blond chocolate interior with slivers of caramelized pecan, Easter figurines. Finish of chocolate glaze pecan rocher at the base of the egg.

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