A delicious Italian meringue
Perfectly shaped shells
The meticulous gesture of filling
We apply a certain philosophy to all of our prestigious creations – from the saint-honoré to the religieuse, the millefeuille to our famous macarons – and that is the balance of reason and feeling. Since the beginning, Ladurée has held women and children at its heart. Each pastry’s attractive colouring and flavours are designed to stimulate visually as well as gustatorially – patisserie is consumed by the eyes before it even reaches the mouth, after all. Clients come to Ladurée for a pistachio or rose religieuse, not just plain chocolate, and upon entering they find a picturesque scene, an ornate new world. They feel welcome and at home with a flavour range that you won’t find anywhere else; flavours dug out from days gone by, that they can discover with a sense of childish glee.
Sweet treats as a rallying point
It takes 2-3 months of work and plenty of tasting to make sure that each new creation is the perfect blend. During our visit, Olivier Scala and his team were wor- king on the development of a cherry-flower tea, which will be matched with a cherry-flower candle. The idea is simple, but difficult to make a reality: how do you find the taste of an aroma? Another request during our visit was to try and create a madeleine tea: cake in a cup. A real challenge.