Ladurée was established in 1862 in Paris by Pierre Desfontanies. It is famed for being the inventor of the double-decker macaron and one of the kings of macarons. Pierre Herme had also worked for Ladurée, where he invented the Ispahan during his time there.
The atmosphere was so refined with housewives chatting along, fashionable young girls having high tea and a women in a kimono. The place was gorgeous with macaron towers decorating the shelves, chandeliers hanging from the ceiling and beautiful paintings adoring the walls.
Be warned that the menu is in French and Japanese – no English so I struggled
a bit a lot.
The Ispahan was perfection, I didn’t want to break this and I just ended up staring at it for a very long time. The Ispahan consisted of 2 large macarons, filled with delicate rose flavoured cream, surrounded by fresh tangy raspberries and sweet lychee. The flavours were perfectly balanced and worked so well together that a piece of me died and went to heaven eating it.
Ispahan (933 Yen ~ $12 AUD)
Water droplet on the petal
Religieuse rose consisted of two choux pastry cases filled with flavoured cream, held together with buttercream icing. It was such a delicate combination of rose and raspberry – who knew this would taste so amazing D: The little choux at the top had a subtle hint of rose flavour in a sweet creamy center, glazed with rose flavoured fondant. The bottom choux was similar but also contained raspberries – a fruity acidic welcome to the sweetness.
Religieuse Rose – pate a choux, patisserie a la rose, fondant rose and framboises fraiches (800 Yen ~ $10 AUD)
I ate 2 macarons instore – the chocolate pure origin from Santo-Domingo and hazelnut. Chocolate tasted like chocolate, hazelnut tasted like hazelnut.
Chocolate Pure Origin from Santo-Domingo and Hazelnut Macaron (300 Yen each ~ $3.75 AUD)
I brought a box to take home where the macarons were a bit more expensive than eating instore. It came to about $4.10 AUD per macaron.
I love vanilla flavoured things – some people find it too plain but it is one of my favourite flavours. The vanilla macaron was very creamy and smooth, you can even see the vanilla seeds in the macaron and filling.
Now this is what a macaron should look like – not hollow shells which Adelaide stores keeps producing time and time again. The inside is soft and chewy, followed by a delicate egg-shell crust. If you don’t see feet on your macarons, there is something wrong with it.
The salted caramel macaron had such a good balance between the salt and sweetness, so delicious
Caramel with Salted Butter
I cannot rave enough about the rose macaron, the thick creamy ganache with a light rose flavour was perfect. I absolutely loved it.
Violet marshmallow – yes you heard right! This was so interesting, the filling was chewy with a delicate bubblegum flavour. It really did remind me of eating bubblegum, I really enjoyed this.
Violet “Guimauve” (Violet Marshmallow)
The orange blossom macaron tasted like soap to me. The soft, smooth texture of the filling was perfect though, such a shame.
The raspberry jam was my least favourite macaron, the filling felt like very very dull jam.
The cakes from Ladurée were amazing and I would not hesitate to recommend them but I was disappointed in the macarons. The macarons were made perfectly but the flavours were too simple and plain. There was no boom or flare that I expected from a world renowned store. For all those wanting to try Ladurée, a store has recently opened up in Sydney – a slice of France in Australia.
Pierre Herme has definitely won my heart with macarons, it was everything I expected but oh so much more. Keep an eye on my blog for a review of it. Ending this post with some beautiful macaron towers <3
JR Osaka Mitsukoshi Isetan 2F
3-1-3 Umeda Kita-ku, Osaka-shi, Osaka 530-8558, Japan
Daimaru Shinsaibashi North Bld 1F
1-7-1 Shinsaibashisuji Chuo-Ku, Osaka-shi, Osaka 542-8501, Japan