Laduree
In 1900, la Madeleine district is the Belle Epoque epicenter. Women are part of this rich and diverse social and intellectual life, and Jeanne Souchard, Ernest Ladurée’s wife, merges coffee and pastries to host their discussions. One of the first « Salon de thé à la Française » is born.
30 years later, the Parisian pastry chef Pierre Desfontaines, grandcousin of the creator of Maison Ladurée, has the ingenious idea of joining two macaron shells, filled with a tasty ganache. This is how the Parisian macaron, undisputed icon of the brand, was born.
This precious treat has continually been reinvented through the years and changes with the seasons.
Maison Ladurée chefs, led by Julien Alvarez, reinvent the classics and surprise the gourmets. Around 1600 people per day, including 700 in France, visit to the Ladurée shops, tea rooms and restaurants.
Their recipe for success? Their love of good quality ingredients, locally sourced where possible. Respect of the seasons and expertise in patisserie. A continuous effort to make every moment magical, with stunning and sophisticated décor. Refined products, often created in conjunction with famous artists or fashion designers.