Laduree Sucre – The Recipes

During this era, the neighbourhood surrounding the Madeleine was rapidly developing into one of the capital's most important and elegant business districts, where the most prestigious artisans in French luxury goods had already begun to take up residence.

Following a fire in 1872, the bakery reopened as a pastry shop, and Jules Cheret, a famous painter and poster designer of that period, was given the responsibility of creating the new decor.

At the beginning of the twentieth century, Jeanne Souchard, Ernest Laduree's wife, came up with the idea of combining two distinct styles: that of the Parisian cafe and the Patisserie. With this, one of the very first Parisian tea salons was born.

In 1993 the potential of this "sleeping beauty" was recognized by David Holder and his father Francis Holder, founder of the Holder Group. With the opening of the Laduree restaurant and tea salon on the Champs Eysees in 1997, decorated by Jacques Garcia, this Parisian institution became one of the top destinations for local gourmandises.

Over a period of fifteen years, David Holder returned Laduree to a position of grandeur, opening new boutiques in Printemps, the famous department store and on Paris's left bank, followed by openings in London, Geneva and Tokyo - always with its famous macarons as embleme, bringing with it international renown.

Following the rhythm of the seasons, and like the launch of new fashion collections, Pastry Chef Philippe Andrieu creates new flavours twice a year for many of his creations: Les Religieuses, Saint Honore, Les macarons... Laduree is a celebration of all things sweet and feminine: for as many flavours as there are in Philippe's pastries, there is as broad a palette of colours. Delicate pink, vibrant purple and Laduree's iconic pastel green all contribute to the essence of what is Laduree, and are a colourful signature of its creations.