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The story of Laduree started in 1862 when Louis Ernest Laduree opened a bakery in the heart of Paris at 16, rue Royale. In 1997 Laduree opened a tea-room/restaurant on the prestigious Champs-Elysees, followed by other Parisian addresses and international tea-rooms in London, Dublin, Geneva, Monaco, Tokyo, Milan and soon New York.
In this book Philippe Andrieu, the Pastry Chef at Laduree, reveals 100 of the most famous Laduree recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macaroons in all their variety, this icon of French "art de vivre" is brought to life in a pallet of pastries the colour of powder pink, light green, bright purple, and lemon yellow.
|Laduree: The Sweet Recipes||
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