Gourmet stamps by Pierre Hermé for Valentine's Day
After announcing a stamp in tribute to Paul Bocuse, La Poste continues its gourmet collaborations with Pierre Hermé for Valentine's Day. A collection of fragrant stamps featuring Ispahan.
In 2024, the French Post Office had already announced the release of a stamp bearing the effigy of Paul Bocuse, planned for 2026, the year in which the famous chef would have celebrated his centenary. A tribute to the man who left his mark on French cuisine, whose face will soon appear on a collector's stamp.
Continuing these prestigious collaborations, in 2025 La Poste is teaming up with Pierre Hermé, an emblematic figure in French gastronomy, to celebrate Valentine's Day in style.
A collection of stamps with the flavour of Isfahan
For more than twenty years, the Post Office has continued the tradition by offering a series of new stamps each year to celebrate Valentine's Day. For this 25ᵉ edition, La Poste and Pierre Hermé unveil two never-before-seen stamps in the image of the house's famous flavor: Ispahan. This subtle marriage of rose, lychee and raspberry is expressed through two creations: one representing a pastry, and the other a macaroon, two emblematic symbols of the pastry chef's savoir-faire.delicately scented with rose, these stamps transform each letter into a unique sensory experience, adding a touch of gourmandise to your correspondence. Available in blocks of five or twelve, as well as sheets of thirty, they offer an elegant and tasty way to send a little love to your loved ones, while celebrating the art of French gastronomy.
This collaboration between La Poste and Pierre Hermé illustrates the meeting of two worlds emblematic of the French art of living: philately and haute pâtisserie. An alliance that will delight collectors and gourmets alike.
- When will it be available? Available from January 27, 2025.
- Where? On sale in post offices and on the La Poste website.
These news might interest you
Arnaud Faye, aiming for excellence
What if we didn't talk cooking with Arnaud Faye, the Executive Chef of Le Bristol Paris, who unveiled his first creations for the Epicure restaurant in September 2024? This Meilleur ouvrier de France has agreed to think outside the box and reveal what drives him, from his first glass of vosne-romanée to his latest musical tastes and his certificate in mental preparation for professional performance.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
