Following chef Claire Heitzler’s leaving, Ladurée has decided to invite talents from all over the world as well as young French pastry talents to give a new breath of life to the famous brand.
With this new approach, Ladurée CEO David Holder wishes to share their rich creativeness and allow them to be present all over the globe.
For these Holidays 2018, David Holder called on Norwegian pastry chef Sverre Saetre’s culinary talents. A must in his country, he created his own pastry house in 2004 and wrote many books about pastry and chocolate while taking part in culinary TV shows for about 12 years. He also won prestigious titles such as Culinary World Championship in 2006 and Culinary Olympics in 2008.
This winter, Sverre Saetre invites us to experience a Scandinavian Christmas alongside Ladurée. To do so, the Norwegian pastry chef came up with a signature yule log: “Tine”.
This yule log colored with red and white displays an original shape inspired by the traditional wooden boxes, the “Tine” to be pronounced “tee-nah”. In Norway, the latter is often used to transport pastries and other sweet treats during family reunions or big family events.
Not only it is beautiful, but this yule log is delicious, both light and fruity, perfect to end an already hearty meal.
To make us travel to northern Europe, the Norwegian chef was inspired by the typically Scandinavian flavors. The “Tine” signature yule log is made of a whipped ganache like a rice pudding, a morello cherry and spices compote as well as a delicious rose mousse. The whole lays on an almond dacquoise and a crispy macadamia nuts base.
To enhance the whole, the log is topped with the “Selburose”, an 8-arm star depicting a rose coming from the city of Selbu in Norway. And to bring the final touch to his creation, Sverre Saetre put a small golden dot signed “God Jul” to wish us a “Merry Christmas” in his birth-language.
“Tine” signature yule log
Available starting December 19, 2018
Rate: €68 – 6/8 servings
Available in individual version – available starting December 5, 2018
Rate: €9.50 to take away
This signature log isn’t the only gourmet treat offered by Ladurée for these Holidays since the brand has three new and exclusive macarons recipes, made with ingredients regularly used in the northern countries.
ARGOUSIER MACARON [Sea-buckthorn macaron]
Sea buckthorn is a small orange berry that is sour and scented. Very enjoyed in Norway, Maison Ladurée made a jam out of it to garnish the two macaron shells.
RIZ AU LAIT & FRAMBOISE MACARON [Rice pudding & raspberry macaron]
Rice pudding is a traditional dessert served at Christmas in the Nordic countries. Ladurée came up with a macaron made of a creamy rice pudding enhanced with a touch of raspberry.
“BROWN CHEESE” MACARON
You can’t visit Norway without tasting the traditional “brown cheese”, a cheese that’s still craft in some small villages. This brown cheese with a caramel taste is to be enjoyed on waffles for breakfast or a sweet afternoon break.
Available starting November 7, 2018
Rates: €2.10/piece / 8-macaron box for €19.50 / 14-macaron box for €34
Finally, fall for the irresistible pine tree and star-shaped shortbreads made with cinnamon, cardamom and scented with an orange zest and pepper.
Available starting November 7, 2018
Rate: 12-biscuit for €10
Dates and Opening Time
From 7 November 2018 to 26 December 2018
Ladurée - Champs Elysées
75 Av. des Champs-Élysées
75008 Paris 8
Bûche Signature "Tine" disponible à partir du 19 décembre 2018
Macarons et biscuits Noël 2018 disponibles à partir du 7 novembre 2018