1 July 2010

Last 27 May, the Pierre Hermé shop in Tokyo hosted a Press Event organised in conjunction with Alessi to present the "Essentiel de Patisserie" collection designed by matali crasset and Pierre Hermé.

Monsieur Christophe Dorapier, executive chef at Pierre Hermé Tokyo, showed how to prepare a mousse au chocolat with raspberry base using the Alessi baking tools. Mr Masashi Kuriki, managing director of Alessi Japan, after giving an introduction about the Essentiels and helped the chef patissier explaining the varioius steps in Japanese to the attendees. The baking demonstration was attended by almost 60 people. For this special occasion and to launch the new collection onto the Japanese market, the Pierre Hermé staff in Tokyo created a special macaron flavour for the occasion, the kumquat macaron that resembles the orange colour chosen by the French designer for her collection.

Japanese stylist Tomomi Nagayama has decorated both windows of the Alessi Shop Aoyama and nearby PIerre Hermé's shop with custom made displays resembling whipped cream and melting chocolate.