Ladurée Sweet

is a delectable artist’s book gem.

Reminiscent of the “legendary” macaroons in their elegant powder pastel boxes, this work of art will come set in a gift chest and wrapped in tissue paper. Philippe Andrieu, Chief Pastry Chef at Ladurée, unveils 100 of the prestigious establishment’s recipes adapted for the general public. From the Fraisier to the rose cream puff, the pistachio financier, and the indispensible macaroons in their assorted flavours, a rich palette of pastel green, tart violet, and lemon yellow pastries await, as so many jewels, behind every page.

It is an expression both of Ladurée excellence, where taste and refinement have always gone hand and hand, and the best the French “art de vivre” has to offer. An introduction, “La Petite histoire de Ladurée (A brief history of Ladurée)” is the story of how this little bakery, created in 1862 by Louis Ernest Ladurée, came into its own and became a genuine institution of French gourmandise.