Ispahan

There, the temptations are macarons in flavors like lemon and salted caramel; boxed chocolates; beautifully adorned poundcakes and pastries that include a variation on vanilla; and Mr. Hermé’s signature specialty, Ispahan, with a combination of rose, litchi and raspberry.

I often make bûches from cakes I’ve made before, like the Ispahan.

Then, I devoured the best mille-feuille cake I have ever tasted, and with the most unusual flavor, too: Hermé’s signature “Ispahan” rose, litchi and raspberry combo.

Over four decades, he has created countless pastries — their looks becoming sparer, their flavors and textures more complex — but among the hundreds of inventions, there’s one that stands apart: the Ispahan.

Named for an ancient Persian city famous for its Damask roses, the Ispahan is Pierre’s obsession.