by Frances Cha
For dessert aficionados, Pierre Hermé's mosaic macarons are almost reason enough to go to Paris. All Nippon Airways (ANA) is hoping that the French pâtissier's new in-flight desserts will tempt more luxury travelers its way. ANA announced last week that they'd recruited Hermé, 40, to create three designer desserts to be served in first class starting in June on the airline's European and U.S. routes from Narita. Business class flyers will also get a taste beginning in September. So what did the only pastry chef to be appointed Chevalier de l'Ordre national de la Légion d'Honneur dream up for the sky?
For Pierre Hermé, fancy airline desserts are no laughing matter.A mixed fruit compote in Sarawak pepper syrup and cream cheese sacristan, a matcha green tea custard with pan-fried chestnuts and a bittersweet chocolate "Yu" tart. "The contrast of temperatures flirts with the potent flavor of bitter dark chocolate which is further held in suspension by the subtle fruity note," wrote a humble Hermé about the menu. We're not quite sure what that means, but since it's dessert and not shrimp, Hermé can afford to get creative with temperature in the air. The specially created goodies will also be available at the chef's Aoyama flagship store Bar Chocolat from July. Pierre Hermé Paris Aoyama, La Porte Aoyama, Jingumae 5-51-8, Shibuya-ku, Tokyo; +81 3 5485 7766; Open every day noon-8 p.m.
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