Pierre Hermé

A colleague of mine was on a business trip to Europe and couldn't return as scheduled due to the Icelandic volcanic ash; she was stuck in Paris for six extra days. I suppose if one has to choose a place to be stuck in, Paris is a good one. It also meant she wasn't able to contribute as much to a competition we were working on. Nevertheless, a crisis is also an opportunity.

Given that she had time to spare, I asked her to swing by Pierre Hermé to pick up something to bring back. She stayed on la rive droite so she only managed to go to the boutique on Rue Cambon and brought back a box of chocolates. They were great and reminded me of why I like Hermé so much.

Unfortunately Hermé doesn't have a store in Taipei. But why not? Some of his famous colleagues, namely, Eric Kayser, Joël Robuchon, and Sadaharu Aoki are already here. Therefore, I would like to make a plea to Chef Pierre Hermé. If you ever decide to open another boutique, please do it in Taipei.

Plus Aoki

I recently went back to Sadaharu Aoki to pick up a goûter. This time I got the Chocolate and Salted Butter-Caramel Tart: pâte sucrée crust filled with caramel and topped with a soft chocolate mousse. The salt in the caramel enhanced and contrasted with the sweet flavors. The tart was excellent.

Groundbreaking

My project for 中和市 broke ground a few weeks ago. Below are some pictures from the ceremony.