In 1862 Louis Ernest Ladurée, a miller from the southwest of France, founded bakery in the heart of Paris at 16 Rue Royal. In 1872, a fire started in the little bakery which became an opportunity to “redecorate” the bakery and turn it into a lovely pastry shop. The decoration was entrusted to Jules Cheret who was one of the most famous printmakers of the late nineteenth century. Parisians flocked to this new style of cafe thanks to Ernest Ladurée’s wife, Jeanne Souchard. She had the fresh idea to combine a Parisian café with a pastry shop. Therefore she created one of Paris’ first tearooms. Ladurée was bought by David and Francis Holder and became one of the most well known gourmet addresses in Paris, with the macaron (not to be confused with a macaroon) being it’s most famous delight. Since then, Ladurée has opened a restaurant/tea room on the renowned Champs-Elysées, followed by another in the Printemps department store and one on the Left Bank. Ladurée has gone international including shops in London, Monaco, Tokyo, Milan, Luxembourg, Geneva and my new favorite shop in New York City!
My mother gave me the Ladurée: Sucre recipe book as a Christmas gift and I was overjoyed!!! The soft pastel recipe book and its packaging is just as luxurious as the exquisite boxes that their famous macarons come in. Included in the book are 100 decadent recipes, from Ladurée’s pastry chef that are sure to please. This book is a little above my expertise but just like Julia Child famously said, “…no one is a born a good cook, one learns by doing.”
Welcome! I’m Kathryn Elizabeth Parry and I run The Sugared Lemon. A Sugared Lemon is someone who is lovely and sweet combined with a mixture of sass and class. I love talking, learning, and sharing thoughts about fashion, cooking, travel and fun with people so JOIN IN! And remember, keep it classy ladies and gents
1 comment on “Ladurée: Sucré by Philippe Andrieu”