Even if Ladurée’s biggest endeavours are “sweet”,
the “savoury” has always held a place in our boutiques, particularly in our large restaurant on the Champs-Elysées.
2016 signals big changes for Ladurée,
who are no strangers to creative transformation
having courted change numerous times in the past.
Ladurée is aware of the need to adapt to new gastronomical
trends, offering a less classic and more novel product
that is based on health food while still remaining pleasurable and extravagant.
To write this new creative chapter, we have called upon Jean Sevegnes, whose fidelity and engagement with various esteemed establishments have enabled him to develop both creative and managerial skills.
He is joining Ladurée as the executive chef, and will be in charge of savoury creation. He hopes to reinvigorate our menus, adding a touch of modernity to each creation, and drawing on new gastronomical trends.
These new strands of creation and development will be in place in our Ladurée boutiques, both in France and internationally, by next spr