The genius of the macaron lies in the trick of the double shell of Italian meringue joined together and filled with a tasty jam or ganache. An innovation invented by Pierre Desfontaines, grandcousin of Louis-Ernest Ladurée, its recipe has not changed since the 19th century.

Pastry is a real alchemy. Our chiefs give free rein to their imagination and ideas. They draw on the memory of Maison Ladurée to appropriate its creations and give them their own unique touch. The production process is a challenge, taken up to perfection: the unique creation must be multiplied while preserving its gustatory and aesthetic qualities, the depository of its value. The savoir-faire is precise, demanding and ritualistic. Our pride is to ensure the continuity of French savoir-faire in a spirit of innovation. Thus, the savoir-faire and the tradition are perpetuated in our creations full of history, legend and passion, the new classics of French pastry.

While Maison Ladurée has built its reputation on its famous pastries, it also has the secret to classic savory dishes. It combines sweet and savory with happiness so that the dishes reach out to the desserts. If it relies on traditional recipes, the emphasis on the quality of the product determines its creativity in reinventing the delights of French gastronomy.

Marie-Antoinette, Eugenie, Othello or Mathilde... So many illustrious names, evocative of the spirit that inhabits Maison Ladurée. Each new scented tea requires several months of elaboration: the search for regularity leads us to work with summer and autumn harvests of teas from the Nilgiri plantations in India and Keemun in China. Our teas are the result of a process requiring different samples, leading to the creation of the right taste.