Coming back from lunch, Chef Jean Joho talked a little bit and introduced his team. Apparently both Chef Pierre Hermé and he were originally from Alsace, France.
Chef Pierre Hermé and Chef Jean Joho
Then Chef Joho left and PH continued with his demonstration on putting the finishing touches on the Vanilla Tart and Tarte Ispahan -- the results were stunning!
Finishing the Vanilla Tart
Finishing Tarte Ispahan
He also put the finishing touch on the new creation, as well as on both of the Emotion Depayse and Emotion Ispahan. They looked amazing!
Emotion Depayse
Emotion Ispahan
Before going for the afternoon break, PH started to assemble the Revelation and put it in the refrigerator to let it set.
Assembling the Revelation
During the break we got to taste Java, one of his chocolate that was brought from France. I'm originally from Java island in Indonesia, so I was proud to see that name even though I'm not sure if he named it after my island :-) The tea paired with it was 2004 vintage ancient tree pu-erh.
Java and 2004 vintage ancient tree pu-erh tea
When I returned from the break I realized that the end of class was near, I was kind of sad, but at the same time happy that I would be able to finally taste all PH creations that were made by the Master himself.
The classroom
PH put a finishing touch on the Revelation, before finally concluding the demonstration by putting the finishing touch on Ispahan Entremet, his signature creation.
Revelation
Ispahan Entremet
The master and his most famous creation - Ispahan Entremet
I almost forgot to mention that he always washed his hands and cleaned the table after he finished with every single recipe -- a very good habit to follow.
Washing his hands and cleaning the table after he finished with every single recipe
By the way, in between the demonstrations, they took a class picture. I still haven't received the picture yet, but I'll put it up when I do.
He ended the class by saying "be yourself and do what you want to do, do not do what others want you to do and do not be someone else, then you'll be known for it".
Pierre Hermé wrapping up the class
Then we went down to the lobby to taste all the products that were created during these past 2 days. Before that we were having the champagne from Alsace (the Rosé) while they were setting up the dessert buffet.
Champagne Brut Rosé and rack full of PH's creations
When I entered the room, I thought that I have died and went to Heaven :-) There were beautiful looking desserts everywhere!!! We were greeted by Ispahan Entremet that were on the table located on the right side of the room, followed by Emotion Ispahan.
Ispahan Entremet and Emotion Ispahan
Then on the table next to them were Vanilla Tart and Tarte Ispahan.
Vanilla Tart and Tarte Ispahan
Next table there were Revelation, Miss Gla'Gla Ispahan Glace and Emotion Depayse.
Revelation and Miss Gla'Gla Ispahan Glace
Emotion Depayse
On the left side of the room, there was the macaron table that was filled with trays of Macaron Ispahan, Macaron Satine, Black Truffle Macaron, Chocolate and Foie Gras Macaron.
The macaron table - Macaron Ispahan, Macaron Satine, Black Truffle Macaron, Chocolate and Foie Gras Macaron
Macaron Ispahan and Macaron Satine
Black Truffle Macaron and Chocolate and Foie Gras Macaron
While next to this table was a table for the new creation.
Before we were able to try them all, we were given the certificates. Jacquy called each of us and took our individual picture with PH -- there was a professional photographer who did this job. I also asked Patty to take a photo using my camera, but unfortunately it came out blurry, as you can see here.
Then there was a book signing opportunity and I brought my PH10 -- the book was very heavy. I didn't know that the book signing would take place while we were enjoying the desserts, so I almost missed that. Luckily I noticed that he was going to leave and asked if he could sign my book before he left.
PH signing my PH10 book
All the desserts were amazing, they tasted as good as they look! My favorite was the Ispahan Entremet and the Chocolate and Foie Gras Macaron. In the beginning I was not sure how the taste would be, combining the "savory" foie gras with the "sweet" macaron, but the result was out of this world. It was a sweet one and as PH said "there is no savory macaron". Luckily for us they lifted the ban on the foie gras in Chicago only 2 days before the class started (on Friday), otherwise we wouldn't be able to taste this macaron. By the way, both the Black Truffle Macaron and the Chocolate and Foie Gras Macaron are sold at €10 per piece and last Christmas in Paris they sold a total of 320 lbs (pounds), wow!
Since unfortunately we were only given a limited amount of time to try all of them, most of us couldn't finish each of the dessert by ourselves so we shared, one bite of each items except the macarons. Even though I had a very high sugar tolerance, at that time I started to have a sugar rush and I didn't have any water to "help" me. I was disappointed that I had to gulp them down without being able to fully enjoy them. The school should have given us a container in the beginning so that we can take back with us one of each items if we could not eat them there, that would've been much better.
After this we got ready for the reception that was scheduled to start at 6 pm. There were a lot of food prepared by the school and most of them were (more) desserts -- there was one big table filled with Pierre Hermé creations. We were a little bit surprise to see those since we thought that we were the only ones who would taste his creations, but we were happy when we noticed that not all the desserts we tasted were there -- only Emotion Ispahan, Emotion Depayse, Macaron Ispahan, Macaron Satine and Black Truffle Macaron.
Wines, Champagnes and Bottled water
Rocher and Caramel
Left: Ananas rôti à la vanille de Tahiti, crème glacée à la noix de coco grilée
Right: Tarte au chocolat amer noir Saint-Domingue
Left: Tomato gazpacho
Right: Tarte aux fruits et à la vanille bourbon
Left: Saumon fumé maison
Right: La fameuse tartine rustique de John et Betsy
Le buffet de Pierre Hermé - Emotion Ispahan, Emotion Depayse, Macaron Ispahan, Macaron Satine and Black Truffle Macaron
Left: Braisé de porc en galette de blé noir, cole slaw de fenouil, pomme et noix
Right: Potage vichyssois
Left: Earl grey chocolate bar
Right: La daube de bœuf à Michel
Around 7 pm there was a small ceremony to officially end this event. Jacquy thanked Chef Pierre Hermé and Mickaël, then presented plaques and books to each of them. PH said that he was very satisfied and impressed with French Pastry School. Then Sébastien toasted everyone who helped make the event ran smoothly.
Mickaël and Pierre Hermé accepting their plaques
Pierre Hermé and Sébastien giving speeches
Before we finaly said our good bye to each other, some of us took pictures with the Chefs.
Chef Mickaël Marsollier, moi, and Chef Pierre Hermé
With Chef Jacquy Pfeiffer and Chef Sébastien Canonne, M.O.F.
By the way, when I passed by the PH dessert table on the way down, I saw that there were still lots and lots Macarons and Emotions left. If only I had a container, I would ask for a permission to take some more home. I only hoped that they didn't throw them away. That would be a sin!
I couldn't believe that the class was already over, I guess time flies when you have so much fun. That night I left very tired but very happy. I couldn't wait to get home so that I could try out the recipes.
By the way, I took one of each Macarons back with me for my husband to try. He was blown away and loved all of them too. Even though they were not perfectly shape anymore, I could still take the pictures of them (again) -- except for the Chocolate and Foie Gras Macaron which was totally crushed.
In closing I would like to say:
* Thank you Chef Pierre Hermé for these 2 wonderful days, you have taught me a lot and you might not know how much you have inspired me all this time. You are the best!
* Thank you Mickaël for helping in preparing all the stuffs needed for the demonstration so that the class could run smoothly, as well as in finishing the products so that we could taste them. You are very friendly!
* Thank you Jacquy, Sébastien, Anne and all the staff at French Pastry School for organizing this once in a lifetime opportunity, as well as for selecting me to be one of the lucky attendees. You all are very nice people!
With this I end the story about my 2-day Pierre Hermé class in Chicago. I hope you all can share my amazing and unforgettable experience through these posts, I've tried to write as much details as possible. My husband has reminded me not to write a "novel", but I couldn't resist posting the important stuffs, which in my opinion means everything. :-)
**********
Pierre Hermé Paris
http://www.pierreherme.com
French Pastry School
226 West Jackson Boulevard
Chicago, IL 60606
(312) 726-2419
http://www.frenchpastryschool.com
2 comments:
Thank you so much for giving such a detailed account of the class, for those of us who could not be there. I really enjoyed your post, and epecially reading about how PH is so down to earth. Could you possibly share the recipe for the vanilla tart with your readers? Thanks again!
THANK YOU VERY MUCH for sharing your experience! And for writing in such details! While reading I could feel as though I was there. I sure hope PH will consider holding another class in the future.
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