Ladurée

The story

Ladurée Paris: French Pastry & Macaron House on Champs-Élysées

Ladurée Paris has shaped the French pastry landscape since 1862. The Champs-Élysées location operates as a refined macaron house where guests sit down for table service and afternoon tea.

A Bakery Born in 1862

Louis-Ernest Ladurée opened the original establishment as a modest bakery before it evolved into a celebrated culinary institution. Pierre Desfontaines introduced the double-shelled macaron recipe in the 1930s, separating almond shells with a precisely balanced filling. This structural shift defined the silhouette that modern French pastry tradition still replicates today. The current address maintains this heritage while adapting to contemporary standards, recently securing a 1 Radish sustainability rating from the We're Smart Green Guide for responsible sourcing practices.

Precision Behind the Counter

Head Pastry Chef Julien Alvarez directs the kitchen with an emphasis on clarity and disciplined technique. He arrived from Le Bristol after winning the Pastry World Championship with the Spanish national team in 2011. Every new recipe undergoes rigorous testing to isolate pure flavor profiles without unnecessary decoration. His brigade shares formulations during annual Paris conventions, ensuring that production remains identical across international locations. This collective workflow guarantees consistent texture for delicate baked goods.

Iconic Sweets and Afternoon Ceremonies

The display cases feature Eugénie, a crisp sablé biscuit layered with praliné or caramel and finished in dark chocolate. Visitors frequently order the Ispahan, which combines lychee, rose, and raspberry sorbet between thin almond discs. The salon provides dedicated spaces for curated tea times that pair signature blends with champagne flights. Guests can also reserve the two-hour atelier sessions to assemble their own confections under direct supervision from the pastry team.