In the middle of the 20th century, Pierre Desfontaines, cousin of Louis Ernest Ladurée, created the first Ladurée macaron by having the genius to stick two macaron cookies together and fill them with a flavourful ganache. Ever since then, the preparation has stayed the same. Each season Ladurée celebrates this little round cake that's crispy outside and soft inside, a perfect balance of aromas and textures, by creating new flavours. Each year the palette of flavours and colours grows, from the classic chocolate or raspberry to festive macarons, exotic flavours for certain destinations, fashion designers, perfumes etc.

This book presents each of the 80 Ladurée macarons, their aromas, inspirations, trend books and of course all the recipes to make them at home. At the end of the book there is a practical, step-by-step section to show exactly how Ladurée's chefs make the cookies and the ganache fillings, so you can be sure to succeed in making them too.

About the Author:

Vincent Lemains has been the Chef of Pastry Creation at Ladurée since April 2011. Twice a year, following the seasons and like fashion designers do, he imagines new flavours and colours for the religieuses, the Saint-Honorés, the macarons and shares them with all the customers of Ladurée the world over.
Antonin Bonnet is a still-life photographer. He has worked for the Grande Epicerie de Paris, Dior, Chloé, Dyptique, Bernardaud - and Ladurée.

- The legendary Ladurée macaron is finally unveiled: recipes for all 80 flavours from the famous brand that created the macaron
- Bright, colourful packaging and add-on poster enclosed with 101 full-colour photographs of the Ladurée macarons
- The Ladurée series has sold over 350,000 copies in 9 languages; Macarons are their most iconic product

In this exquisite gift box, the prestigious Maison Ladurée, adored by lovers of French delicacies the world over, shares its sophisticated teatime recipes and menus, as well as tips on the art of taking tea the Ladurée way

With mouthwatering photography and beautiful illustrations, the leaves of this chic gift book are steeped with teatime menus and over 100 recipes for savory treats and sweet delicacies fit for Marie Antoinette - topped up with a potted history of tea, a guide to the finest tea varieties, and instructions on how to infuse your tea the Parisian way.

Make iconic Parisian delicacies with these 30 cherished recipes from the world-famous French pastry shop

The Little Book of Ladurée: Patisserie brings together Ladurée’s 30 most beloved recipes written by the company’s head pastry chef, Julien Alvarez.

From the famous macarons to the Saint-Honoré, to the chocolate eclairs and the delectable Mont Blanc, to the almond croissant or the French toast, you can enjoy these Parisian institution’s iconic recipes made right at home.

This irresistible gift book features a removable sticker sheet, ribbon marker, and gold foil accents throughout the interior of the book.

About the Authors:

Julien Alvarez has been head pastry chef at Ladurée since 2021. A World Pastry Cup champion (2011) and Best Young Pastry Chef (2014), he is considered one of the most promising talents of his generation.

Iris Hatzfeld is a French artist and illustrator based in Paris. She has since developed her unique, soft, and vibrant illustration technique using colored inks and pencils, in a realistic yet spontaneous style. Her recent work focuses on portraits and fashion. She has worked for the press, editorial projects, and brands such as Hermès, Bulgari, and Chanel.

The story of Ladurée started in 1862 when Louis Ernest Ladurée opened a bakery in the heart of Paris at 16 rue Royale. In 1872, following a fire, the little bakery became a pastry shop and the decoration was then done by Jules Cheret, a famous painter and poster-designer of the time. Jeanne Souchard, Ernest Ladurée’s wife, then had the idea of combining the Parisian café with a pastry-shop, thereby creating one of Paris’ first tea-rooms. 

In 1993 Ladurée was bought by Francis and David Holder and becomes one of the best-known gourmet addresses in Paris, a veritable institution with its famous “macaron” as its emblem. In 1997 Ladurée opened a tea-room/restaurant on the prestigious Champs-Elysées, followed by another in the Printemps department store and on the Left Bank as well as the beginning of their international adventure with branches in London, Geneva, Monaco and Tokyo.

In this book Philippe Andrieu, the Pastry Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macarons in all their variety, this icon of French “art de vivre” is brought to life in a palette of pastries the colour of powder pink, light green, bright purple, and lemon yellow.

About the Author:

Philippe Andrieu has been the Executive Pastry Chef at Ladurée since 1998. Beforehand he perfected his art in such reputable establishments as Fauchon and worked with chefs such as Michel Bras and Georges Blanc. Twice per year, like fashion collections, he imagines new flavours and colours for the cakes such as Religieuses, Saint-Honorés, macarons for all the Ladurées around the world. Sophie Tramier is a photographer who specialises in food and lifestyle. She regularly contributes to magazines such as ELLE Déco, ELLE à table, Maisons Côté Sud, Maison française and Marie-Claire Idées. She has done the photography for many books including Verrines glacées et autres douceurs (Marabout), Le Canard de Julie (Marabout), Pêche de haute-mer: 126 recettes autour du monde (Minerva), Les douceurs de Kenza (Minerva), Carnet de recettes d'une femme raffinée (Mango), Magie gourmande (Seuil) and Meilleures recettes de soupes (Flammarion).

Ladurée, the iconic Parisian patisserie founded in 1862, is home to the world‑renowned double macaron, invented by Pierre Desfontaines, grandson of the founder, in 1930. Since 1993, the company has expanded from a single bakery into an international chain, with stores in more than 25 countries, including Great Britain, Japan, Brazil, Singapore, and, most recently, the United States (New York and Miami).

Now, in Paris by Ladurée, author Serge Gleizes compiles the iconic luxury patisserie’s favorite Parisian addresses and guides readers to the best that the most elegant city in the world has to offer in cuisine, table decoration, interior design, beauty, fashion, hotels, and culture.

Divided into four sections —“Cuisine,” “Fashion and Beauty,” “Interior Design,” and “Culture”— this chic, pocket‑sized guide includes 200 of the best addresses in Paris, advising where to stay, where to eat, and where to see and be seen. Beautifully illustrated with more than 200 color photographs and illustrations, it is the perfect gift for stylish Parisians and visitors alike.

About the Authors

Serge Gleizes is a journalist and former co‑editor in chief at the magazine AD. He is a contributor to the architecture and design sections of M (Le Monde) and Ideat and the author of a number of books, including Ladurée Inspiration & Decoration (Chêne, 2012), Ladurée Chocolat (Scriptum, 2013), and Habitat: 50 Years (Chêne, 2014), Pierre Frey: Inspiring Interiors (Abrams, 2015), and Bruno Moinard (Abrams, 2016). Gleizes lives in Paris.

Pierre‑Olivier Signe is a travel and live‑performance photographer, as well as a cinematographer. Having studied both graphic arts and film, he has worked for major media firms such as Disney, Canal Plus, and MTV. He photographed a series of travel guides: Film Lover’s Paris, Guide of Japan in Paris, Guide of Italy in Paris, and Guide of the USA in Paris. Signe lives in Paris.

From biscuits to cakes, and from tarts to pastries, the classics of the House of Ladurée are unveiled in this beautifully photographed collection of recipes. Even the world-famous macaroon reveals its secrets! Within these pages, you will find a tantalising array of refined flavours and enchanting colours: powder pink, vibrant lilac and Ladurees trademark pastel green ... where the delicious combines with the exquisite for the delight of all gourmets.

The wonderful story of Ladurée began in 1862 when Louis Ernest Ladurée opened a bakery in the very heart of Paris at 16, rue Royale. During this era, the neighborhood surrounding the Madeleine was rapidly developing into one of the capitals most important and elegant business districts. The most prestigious artisans in French luxury goods had already taken up residence there. At the beginning of the 20th century, Jeanne Souchard, Ernest Ladurées wife, thought of combining distinct styles: the Parisian café and pastry shop. With this, one of the very first Parisian tea salons was born. It was in 1993 that this sleeping beauty with still untapped potential was taken over by David Holder and his father Francis Holder. With the opening of the Ladurée restaurant and tea salon on the Champs Élysées in 1997, decorated by Jacques Garcia, this true institution became one of the top addresses for Parisian gourmandises.

Boutiques in Printemps Grand Magasin and on Paris left bank followed, as did the beginning of the international adventure with openings in London, Geneva and Tokyo.

Ladurée, the iconic Parisian patisserie founded in 1862, is home to the world‑renowned double macaron, invented by Pierre Desfontaines, grandson of the founder, in 1930. Since 1993, the company has expanded from a single bakery into an international chain, with stores in more than 25 countries, including Great Britain, Japan, Brazil, Singapore, and, most recently, the United States (New York and Miami).

Ladurée Savoir Vivre is the latest in the firm’s successful series of entertaining and lifestyle books. Like its predecessors, it is nestled in an irresistible box. Stunningly illustrated with hundreds of specially commissioned photographs and illustrations, the book offers practical tips and inspiration on such varied topics as how to prepare and have breakfast the Ladurée way, how to be a good host and a good guest, what is the best way to dress for the theater, and how to prepare your suitcase to travel with the jet set. The book is divided into five sections: “Morning: Rise and Shine!” “Daytime: Work Hard, Work Chic,” “Evening: Evening Elegance,” “Weekend: Luxurious Leisure Time,” and “Travel: Travel in Style.” With countless helpful hints and tips, menus and table settings, this is the ultimate guide to knowing how to live well (savoir vivre).

About the Authors

Maud Hacker is a historian, lecturer, and expert on Paris and the art of entertaining and organizing events on behalf of prestigious companies, institutes, and organizations. She also works for the Louis Vuitton Foundation. Fascinated by the history of Paris, Hacker has developed more than eighty tours of unique and hidden parts of the city in conjunction with museums, foundations, and private companies, including Louis Vuitton, Chanel, Canal Plus, Google, PNP, SNCF, and many more. She lives in Paris.

Sophie Bouxom, a graduate of the College of Applied Arts Duperré and the College of Decorative Arts in Paris, illustrates for a wide range of magazines, including Votre beauté, Elle, and Santé, specializing in the depiction of elegant Parisians. She lives in Paris.

Following the success of Ladurée: Sucre, here is the second volume of never before- published recipes from the legendary Ladurée tearoom. One hundred elegant recipes from Ladurée’s Chef beautifully photographed and packed into an eye-catching book reminiscent of the famous macaron boxes. From duck foie gras with rose macaroon to vegetable tagliatelle with Ladurée tea and cardamom, as well as the taramasalata éclair with rose petals, the Chef presents us with an entire artist’s array of appetizers, main courses, fish, meat, salads and omelettes…All bearing the unmistakable Ladurée quality and creativity.

In days gone by, Ladurées reputation was built around its renowned cakes and pastries. However, the savoury fare: omelettes, salads and dainty finger sandwiches... always played a leading role in the establishment's repertoire. Over the last several years, Ladurée has gone a step further and created a recipe collection marrying the sweet and the savoury. In this book, you will discover the great classics of French pastry - transformed into delicious savoury dishes!