The famous Parisian Patissier Pierre Hermé is in Germany exclusive partner of the traditional Excelsior Hotel Ernst
Cologne, September 08, 2014: The Excelsior Hotel Ernst is the only partner in Germany to start its cooperation with famous French star pastry-chef Pierre Hermé and to expand its variety of delicacy to be served with the Afternoon tea. Guests of the traditional hotel can, amongst other , taste his Macarons, a sensation for anyone's eyes and taste-buds.
Pierre Hermé embodies the tradition of Alsatian bakery and confectionery. He started his career at the age of 14 as an apprentice of Gaston Lenôtre. By now, he is famous in France, Asia and the US; he is known as the “Picasso of Pastry” since he revolutionized his preparation with regards to taste and modernity and created a unique world of tastes, sensations and pleasures.
His earning is praise: “Pastry-provocateur” (Food & Wine), “an avant-garde pastry chef and a magician with tastes” (Paris-Match), “the kitchen emperor” (New York Times) and “the king of modern patisserie” (The Guardian).
And now for the first time in Germany, a selection of Pierre Hermé's creations are available exclusively at the Excelsior Hotel Ernst for Afternoon tea. For example the Infiniment Rose Macaron! Those Macarons, shaped like little tortes and filled with fresh raspberries and a crème of lychees, raspberries and rose petals are some of his best-known creations.
Hermé created the Macaron for a greeting at which the Shah-Widow Farah Pahlavi was presented. Prior to the event, he had tried the perfect combination of ingredients for multiple weeks. Shortly after the presentation, the widow called Hermé to thank him for reminding her of her past in the Iran by providing the delicious Macarons. By now, he varies the recipe and also creates mille-feuilles (a puff pastry cream slice), some tortes, sorbet and fruit slices. Also on his menu is the “Chocolate-Macaron” with Brazilian dark chocolate, ganache (rich, creamy chocolate filling) and little chocolate chips with sea-salt. The intensive and ongoing after-taste is accompanied by sea-salt seasoning. Additionally, you can enjoy Hermé's Calissons at the Excelsior Hotel Ernst. Calissons are small and sweet confectionery composed of candied melon and orange almond paste with a light sugar icing. Herme is also famous for his salted-butter caramel bonbons. They are soft and melt in your mouth but do not stick to your teeth. The gourmets can enjoy the specialties in Cologne's traditional hotel, but the Excelsior Hotel Ernst also offers to deliver the exquisite addition for anyone's afternoon tea to your home.
“We are so proud to cooperate with this outstanding patissier (pastry chef) and his extraordinary creations,” Managing Director Henning Matthiesen. “Pierre Hermé is an advocate of tradition with the courage of modernity, which is why he and the Excelsior Hotel Ernst are a great fit for one another.”
Since the hotel has been founded in 1863, it has been family-owned. Thus, one of the most respected and most famous Grand-hotels in Germany has an impressive history to look upon: 150 years ago, the former royal restaurateur Carl Ernst first opened the hotel's gates. Up until today, carefully recruited experts are hired to combine the hotel's tradition with today's modernity.
The Excelsior Hotel Ernst is Cologne's only member of the cooperation “Leading Hotels of the World” and also belongs to Germany's selection of luxury hotels. Henning Matthiesen is in charge of the hotel's management. He is known to be very empathetic of his highly-motivated team and to lead them aiming to continue the hotel's valuable tradition.
More information about the Excelsior Hotel Ernst can be found here: www.excelsiorhotelernst.com Details to the German selection of luxury hotels can be found here: www.selektion-deutscher-luxushotels.com
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