Visitors to the Four Seasons Hotel in Riyadh can get a taste for luxury from more than just the decor and surroundings.
At Pierre Herme Paris they can sample pastries and sweets conceived by French pastry chef Herme, known as the “Picasso of pastry.”
Among the most popular desserts are French macarons, and vanille cakes infused with exotic vanilla cream from Tahiti, Mexico, and Madagascar.
Dacquoise biscuits are adorned with crunchy hazelnuts, hazelnut flakes, thin layers of milk chocolate, milk chocolate ganache, Chantilly cream, and several ice cream flavors, while the pink rose macarons from Isfahan, Iran are filled with rose petal cream and raspberries.
All the pastries are lovingly prepared in the hotel’s kitchens and showcased in museum- style class cabinets.
One of the things that impressed me about Pierre Hermé Paris is that it is headed by the Executive Pastry Chef Steve Thiery from France, who joined the global pastry-making operations in 2019 after honing his talents for a decade and
a half in pastry kitchens from French Polynesia to France and Morocco.