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CORPORATE GIFTS 2013<br />

vv


LE MACARON<br />

PAR PIERRE HERMÉ<br />

“Macarons only weigh a few grams,<br />

but that’s enough <strong>to</strong> leave your senses<br />

quivering with pleasure. Their thin, crisp<br />

shell, slightly rounded shape, tempting<br />

colours and tender interiors draw<br />

devotees <strong>to</strong> devour them with their eyes,<br />

and caress their smooth surface. Their<br />

flavours solicit the nose and, when one<br />

bites in<strong>to</strong> that crisp shell, the ears tingle<br />

with pleasure and the palate is finally<br />

rewarded.”<br />

LES INCONTOURNABLES<br />

DE PARIS<br />

7 pieces - 99 aed<br />

LA<br />

GALERISTE<br />

16 pieces - 230 aed<br />

BOITE<br />

A GOURMANDISE<br />

12 pieces - 175 aed<br />

ASSORTIMENT<br />

DE MACARONS<br />

12 pieces - 150 aed<br />

INITIATION<br />

20 pieces - 350 aed<br />

BOITE<br />

SIGNATURE<br />

40 pieces - 475 aed<br />

J’AIME<br />

LES MACARONS<br />

16 pieces - 230 aed<br />

TOUT LE MONDE<br />

EN PARLE<br />

40 pieces - 460 aed<br />

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MACARONS<br />

FLAVORS<br />

Milk Chocolate<br />

& Coconut<br />

Pure Origin<br />

Venezuela Porcelana<br />

Dark Chocolate<br />

Hazelnut Praline<br />

& Crispy Praline<br />

Coffee<br />

Mandarine Orange<br />

& Pink Peppercorn<br />

Pistachio<br />

Salted-Butter<br />

Caramel<br />

Blackcurrant<br />

Orange Blossom,<br />

Rose & Ginger<br />

Milk Chocolate<br />

& Passion Fruit<br />

Rose & Rose Petal<br />

Vanilla<br />

& Caramel Bits<br />

3


LE CHOCOLAT<br />

PAR PIERRE HERMÉ<br />

“I believe that chocolate bonbons should<br />

have an outer coating that is neither <strong>to</strong>o<br />

thin, nor <strong>to</strong>o thick. The resulting texture<br />

contrasts with the tender moistness<br />

of the ganache or the crunch of the<br />

pralines. I enjoy a special relationship<br />

with chocolate, a substance that is not<br />

easy <strong>to</strong> domesticate. It’s a particularly<br />

complex, sensitive ingredient.”<br />

ASSORTED<br />

CHOCOLATES<br />

8 pieces - 65 aed<br />

ASSORTED<br />

CHOCOLATES<br />

40 pieces - 315 aed<br />

ASSORTED<br />

CHOCOLATES<br />

106 pieces - 775 aed<br />

ASSORTED<br />

CHOCOLATES<br />

12 pieces - 120 aed<br />

ASSORTED<br />

CHOCOLATES<br />

56 pieces - 415 aed<br />

PH CUBE<br />

36 pieces - 190 aed<br />

ASSORTED<br />

CHOCOLATES<br />

25 pieces -195 aed<br />

ASSORTED<br />

CHOCOLATES<br />

80 pieces - 650 aed<br />

4


SUCRE DE BOIS<br />

created by Pierre Hermé in<br />

cooperation with Olivia Giacobetti,<br />

perfumer in Paris. This scented<br />

candle is fragrant with the luscious<br />

notes of muscovado sugar, maple,<br />

Bourbon vanilla and passion fruit.<br />

269 aed<br />

LAROUSSE DES DESSERTS<br />

This book includes 750 recipes<br />

including the basic preparations<br />

used in pastry-making. This new<br />

and magnificently illustrated<br />

edition presents Pierre Hermé‘s<br />

«favourite things».<br />

255 aed<br />

ART<br />

DE VIVRE<br />

“My world of creativity and creations<br />

revealed <strong>to</strong> connoiseurs and fans”<br />

HERBE D’AMANDES<br />

created by Pierre Hermé<br />

in cooperation with master<br />

perfumer Jean-Michel Duriez. A<br />

sophisticated bouquet of aromas<br />

<strong>to</strong> the imagination, in which the<br />

captivating power of <strong>to</strong>nka bean<br />

from Mexico is underscored by the<br />

green, herbal notes of yerba maté.<br />

269 aed<br />

RÊVES DE PÂTISSIERS<br />

Pierre Hermé reveals the secrets of<br />

100 fabulous recipes and provides his<br />

own unique variation, representing<br />

his contribution <strong>to</strong> both sides of a<br />

never-ending culinary debate: oldschool<br />

tradition versus contemporary<br />

innovation.<br />

295 aed<br />

DUO<br />

Contains two small scented candles:<br />

One Sucre de Bois and one Herbe<br />

d’Amandes<br />

255 aed<br />

MACARON<br />

For the first time, all of the macaron<br />

recipes from Pierre Hermé Paris<br />

have been gathered <strong>to</strong>gether in<strong>to</strong><br />

a single volume.<br />

210 aed<br />

5


HOW TO<br />

ORDER<br />

BOUTIQUES<br />

For Orders and enquiries, please call<br />

An<strong>to</strong>nio Mjaes at +971501715481<br />

Or Email us at<br />

An<strong>to</strong>nio.Mjaes@medsdubai.com<br />

<strong>Lafayette</strong>Gourmet.Chef@medsdubai.com<br />

PARIS<br />

STRASBOURG<br />

NANTES<br />

NICE<br />

LYON<br />

TOKYO<br />

OSAKA<br />

KOBE<br />

YOKOHAMA<br />

LONDON<br />

DUBAI<br />

<strong>Galeries</strong> <strong>Lafayette</strong>, The <strong>Dubai</strong> Mall 04 339 9933 ext.2396<br />

www.pierreherme.com<br />

6

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