Ladurée :: Macaron Framboise-Anis
The other day, I was telling someone why so many of my reviews wind up being a little “suggestive” and/or why they can occasionally invoke religious imagery. It’s simply that there are only so many ways to describe the same thing over-and-over again, and the hyperbolic descriptions are a way for me to underscore the
Ladurée :: La Fraise Ladurée
Happy Valentine’s (one day early) everyone! I had a difficult time deciding what the most appropriate pastry to share today would be. It ultimately came down to La Fraise here and Pierre Hermé’s Ispahan, but since I’m a bit partial to La Fraise, you get this one now and the Ispahan on Friday. So look
Ladurée :: Tarte Pistache-Griotte
I think 2011 will be remembered as quite the inauspicious year for Ladurée. Competition from the new wave of grandes pâtisseries got stepped up a few notches with the arrival of both Café Pouchkine and Un Dimanche à Paris, their chef pâtissier Philippe Andrieu quit and fled to Bordeaux, and, as if that weren’t enough,
Ladurée :: Cupcake Fraise-Rhubarbe
Ladurée is such a polarizing force. For everyone who thinks they have the greatest macarons in the history of the universe, there’s that other camp that says they’re too sweet, too delicate, too mass produced, too artificially flavored, too … you name it. I am, of course, in the pro-Ladurée macaron camp, feeling that at
Ladurée :: Réglisse Macaron
Happy Halloween, everyone! I really wanted to showcase a piece today that was at least quasi-Halloweeny, so I thought long and hard about what to share. My first instinct was to pop up something from Arnaud Larher, because most of his work is so tacky and disgusting that it’s ******* terrifying. But I ruled that
