Famous in France, Japan and the United States, the man that Vogue called "the Picasso of Pastry" revolutionized pastry-making with regard to taste and modernity.

PIERRE HERME X THOMAS BOOG

With an Easter collection shaped by seashells, the unique collaboration between the Maison Pierre Hermé Paris and the artisan decorator Thomas Boog transports us to a dreamlike marine universe. With Pierre Hermé being a long-time admirer of the artist’s work, at times contemporary and refined, at others baroque, deftly intermingling shells and corals, it was only a matter of time before the two masters came together. Pierre Hermé gave Thomas Boog carte blanche to create an extraordinary Easter egg, in which the shells would no longer be made of mother-of-pearl but chocolate. Setting his eyes on the prototype, Pierre Hermé was immediately entranced, and it would take him two years to successfully reproduce Thomas Boog’s egg in his own medium.

A passion for working with raw materials unites the two men in their quest for excellence. Thomas Boog selects, sculpts, polishes, bleaches and hews the shells to reveal their sometimes subdued splendour. Pierre Hermé tastes, chooses, chisels, reveals and sublimates the best ingredients. Both, with precision and meticulousness, reinvent their materials, associating them with others, to better sublimate them. The palate is tickled to find the resulting contrasts, with caramelised blond chocolate meeting milk chocolate or pure dark chocolate from Belize finding milk chocolate in a variety of blends.