Pierre Hermé Paris in Seoul: Pastries at the 63 Building

Milk chocolate and passion fruit meet in a macaron introduced at Pierre Hermé Paris’s flagship cafe in Seoul’s Yeouido neighborhood. 1 The cafe opened at the 63 Building on August 7, 2026, becoming the brand’s first cafe-format space in South Korea. 2 Its products were already sold through Korean retail shops, including department-store locations; this opening added a dedicated place to sit down and enjoy dessert. 2

That makes a pastry-and-coffee break part of the offering: the flagship serves desserts alongside coffee, tea and other drinks selected to complement chocolate, vanilla, fruit and nut flavors. 2 The delicious question is where to start.

Settle in at the 63 Building

You’ll find the cafe on basement level 1 of the 63 Building. 3 A round counter occupies the center, with seating arranged around it and brass and walnut-toned wood used in the interior. 4 The layout connects the displays, ordering area and seats so customers can choose their desserts before settling down. 3

Newsis’s August 2026 opening preview reported 60 seats and daily hours of 10 a.m. to 9 p.m. in Seoul. 3 Treat those as opening-period details, and check current hours before making a special trip.

Chocolate and fruit, or vanilla in layers?

The brand explains its desserts through two approaches: Signature brings different ingredients together to create a balance of flavors, while Infiniment explores one ingredient in depth. 1 Two pastries make that distinction especially clear: the chocolate-and-passion-fruit macaron and the vanilla tart presented at the preview. 1

For the macaron, milk chocolate meets passion fruit. 1 Hankyung’s reporter described substantial chocolate sweetness followed by pronounced passion-fruit tartness. 4 If that sweet-to-tart progression sounds tempting, put this one on your shortlist.

The Infiniment vanilla tart takes a different approach, combining vanilla from Tahiti, Madagascar and Mexico. 1 Hankyung described vanilla layered through several forms and textures, bringing out different tastes and aromas from the same ingredient. 4 Here, a focus on one ingredient still allows several origins and preparations; it doesn’t mean a dessert made from just one ingredient. 1 4 If you’re more curious about exploring vanilla through different origins and textures than about a chocolate-and-fruit contrast, the tart sounds like a lovely place to start. 1 4

Rose, raspberry and a little hazelnut temptation

The preview also featured an Ispahan madeleine combining rose, raspberry and lychee. 1 3 The name identifies a flavor combination that also appears in the brand’s Ispahan macaron, which Newsis described separately. 3 1 For a different direction, another preview dessert stacked hazelnut and chocolate in layers. 1

Those choices extend the same contrast across the display: combinations of fruit, flowers or nuts alongside desserts built around a single central flavor. 1 Opening coverage also listed cakes, éclairs, madeleines and cookies alongside the macarons, with coffee and tea among the drinks. 2 Feel free to let the pastry lead your order.

A soft-serve finish

The opening selection included three soft serves: Infiniment Vanille, Infiniment Chocolat and Ultime, with Ultime bringing vanilla and chocolate together. 1 One concise dietary detail matters here: JoongAng reported that the Korean soft serve uses dairy, unlike the vegan recipe offered in France. 1

If choosing between vanilla and chocolate is the hardest part of your cafe break, Ultime sounds like an appealing place to finish.