It was a decidedly delicious Christmas gift for Milanese people and travellers, the opening a few days ago at Milan Central station, on the platform level, of a small boutique by Maison Pierre Hermé Paris, the boutique of the great pastry chef Pierre Hermé , known among other things for the macarons that some consider the best in France. It is Hermé’s first point of sale in Italy and an important step in the boutique’s internationalization path, made possible by the collaboration between SSP Frabeli, leader in transport catering, and Grandi Stazioni Retail.
Inside the boutique, travelers will be able to discover macarons, some classics such as the famous Ispahan (rose, raspberry and litchi) and others new, such as Infiniment Vanille and Infiniment Chocolat Paineiras or the Mogador with milk chocolate and passion fruit. Accompanying the macarons will be an exclusive signature drinks menu.
“The opening of this Pierre Hermé Paris boutique at Milan station is important for our company. It is an opportunity to share our passion for excellence and the tasting experience with an international clientele, in a dynamic environment. Milan, cradle of culture and refinement, embodies values of elegance and modernity that match perfectly with our vision of pastry making. I want to thank all the teams who made this project possible. I am sure that this venue will be a true hymn to the experience of French savoir-faire, at the center of Milanese dynamism,” said Hermé. “Known for its unrivaled culture of taste, quality ingredients and authentic flavours, Italy is the perfect setting for our “Made in France” macarons: the opening of this new store at Milan Central Station represents the perfect union between French style and elegance and Italian strength and vitality. We can’t wait to share our bold and gourmet vision of the Pierre Hermé macaron with travellers,” says Gérard dìOnofrio, general manager of SSP France, Belgium, Luxembourg and Italy.
Pierre Hermé, 63 years old, Alsatian from Colmar, is a member of a family of pastry chefs for four generations and a student of the great Gaston Lenôtre. He is in turn considered an innovator in the world of pastry making who has contributed to modernizing according to his own working method which is based on some pillars such as avoiding excessive if not unnecessary decorations and using sugar as a spice capable of enhancing other flavours. Celebrated in France, Japan and the Middle East, the man was defined by Vogue as the “Picasso of pastry making”, which he brought into the third millennium. After working at a very young age for Lenôtre and then for cult brands such as Fauchon and Ladurée, he founded the Maison de Haute Pâtisserie in 1997, and then opened his first boutiques first in Tokyo and then in Paris (at 72 rue Bonaparte, in the heart of the Saint-Germain district), which carry the luxury brand in every phase of their development.
Today, the one who was elected the best pastry chef in the world by the Academy of the World’s 50 Best Restaurants in 2016, now has over 90 outlets in twelve countries. Fortunately, from today also Italy, including Milan.
The boutique is open every day from 6.30am to 8pm.