The story of Ladurée started in 1862 when Louis Ernest Ladurée opened a bakeryin the heart of Paris at 16 rue Royale.In 1872, following a fire, the little bakery became a pastry shopand the decoration was then done by Jules Cheret, a famous painter and poster-designer of the time. Jeanne Souchard, ErnestLadurée's wife, thenhad the idea of combining the Parisian café with a pastry shop, thereby creating one ofParis' first tea rooms.In 1993 Ladurée was bought by Francis and David Holder andbecomes one of the best-known gourmet addressesin Paris, a veritable institution with its famous "macaroon"as its emblem. In 1997 Ladurée opened atea room/restauranton the prestigious Champs-Elysées, followed by anotherin the Printemps department store andon the Left Bankas well as the beginning of their international adventure with branchesin London, Geneva, Monacoand 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 macaroonsin all their variety, this icon of French "art de vivre"is brought to lifein a pallet of pastries the color of powder pink, light green, bright purple, and lemon yellow.
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