Son of Ladurée founder, David Holder talks about the history of this remarkable success story.
by Natalia Grgona www.luxos.com
How does one define a “good” macaroon?
A good macaroon is a macaroon that you’d be willing to travel for, and that’s difficult to have just one because it’s so good! While with a bad macaroon just one is enough and you’re not willing to repeat the experience. The recipe for the Ladurée macaroon has never changed, it is identical and no one but the head chef knows the whole thing since there are numerous steps in making the Ladurée macaroon. Of course we have evolved the collection, bringing astonishing new flavours with striking colours, such as the liquorice macaroon which is jet black, which was at the time a revolution, the Lily of the Valley macaroon was unthinkable as well, but the recipe is always the same.
For the full interview continue reading...
For more suggestions on must-eats in Paris, click here...
by Natalia Grgona www.luxos.com
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| Ladurée Macaroons (image by joanneteh) |
A good macaroon is a macaroon that you’d be willing to travel for, and that’s difficult to have just one because it’s so good! While with a bad macaroon just one is enough and you’re not willing to repeat the experience. The recipe for the Ladurée macaroon has never changed, it is identical and no one but the head chef knows the whole thing since there are numerous steps in making the Ladurée macaroon. Of course we have evolved the collection, bringing astonishing new flavours with striking colours, such as the liquorice macaroon which is jet black, which was at the time a revolution, the Lily of the Valley macaroon was unthinkable as well, but the recipe is always the same.
For the full interview continue reading...
For more suggestions on must-eats in Paris, click here...
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