Our collections



We have reworked our signature palette for a fresh and colourful, rock ’n’ roll feel. The walls are lined with a huge library of a million and one boxes, which forms the backdrop to a Carrara marble macaron counter that houses 36 flavours of macarons. 

All of our classic flavours are accompanied by new, previously unseen options created by Claire Heitzler, alongside personalized macarons and a beautiful collection of exclusive gift boxes.
14 rue Castiglione 75001 Paris

Jean Sevegnes

Jean Sevegnes, Ladurée’s Executive Chef

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

Claire Heitzler

Claire Heitzler,
 Laduree’s head of Patisserie Creation

Claire began by undergoing general chef training. She was quickly drawn to her now-speciality: patisserie. To perfect her skills, she joined the team at the prestigious “Troisgros” in Roanne, working as a commis patisserie chef.
 Next, she moved on to work with Georges Blanc in Vonnas,
then Jean-Paul Abadie in Lorient. Her insatiable desire for exploration pushed her to discover new shores, and in 2003 she became the patisserie chef at l’Oranger, London.

In 2004, she was contacted by Alain Ducasse with the offer of a new position – patisserie chef in his new restaurant Beige Alain Ducasse Tokyo in Japan. Her world tour continued through 2009, when she moved to the Park Hyatt in Dubai. In 2009, she returned to Paris and undertook the position of patisserie chef
in the legendary Ritz Hotel, working alongside Michel Roth. In 2010 she became the head patisserie chef at Lasserre, managing a team of 6 other chefs.