But you have to go to the airport.
Considered by many to be the biggest name in avant-garde French pastry, Pierre Hermé has achieved somewhat of a cult status worldwide, opening boutiques in South Korea, Morocco, Thailand and more countries after the breakout success of his first 1997 shop, located in Tokyo. (His second luxury boutique, at 72 rue Bonaparte in Paris, is a mainstay of the city's Saint-Germain-des-Prés district.) While Hermé has yet to open a store in the United States, macaron-obsessives can now find many of his iconic pastries stateside: at the Delta Sky Club in New York's John F. Kennedy International Airport.
At the Pierre Hermé Paris counter at the Delta Sky Club, guests can use miles or a credit card to purchase a selection of Hermé’s iconic macarons and chocolates, which may very well be the best antidote to inexplicable flight delays. The assortment, shipped from Paris, includes the flavors Infiniment Chocolat (pure origin Brazilian dark chocolate), Infiniment Caramel (salted butter caramel), Infiniment Praliné Noisette (hazelnut praline and crispy praline), the Mogador (milk chocolate and passion fruit) and Isaphan (rose, litchi and raspberry).
"In addition to being named World’s Best Pastry Chef in 2016, Pierre Hermé’s vision, creativity and passion are unmatched," says Claude Roussel, managing director of the Delta Sky Club. "I fell in love with his macarons when visiting Paris a few years ago. The flavor profiles he designs are truly unique, and his macarons and chocolates were unlike anything I’d ever tasted."
When asked if he intends on opening any permanent boutiques in the States, Hermé tells Food & Wine, "It's possible, but at the moment I don't have any plans," meaning that this JFK pop-up could be the closest thing we get to a brick-and-mortar for some time. While he's done other limited-run collaborations in the past, the Delta Sky Club at JFK is currently the only place in the country you can purchase his macarons, which some say are the best in the world.
In addition to announcing this partnership, Hermé is busy with Valentine's Day (Fête de la Saint-Valentin), for which he offers a selection of elegant heart-shaped cakes, rose macarons in sleek packages and towered boxes of his signature chocolates. But the biggest celebration of the holdiay is not in his home country.
"Valentine's Day is much more important in Tokyo than in Paris," he says. "People give presents to friends and colleagues." We would very much welcome a culture shift in that direction.